Dill
About Dill:
Dill is named from an old Norse word "dilla" which means "to lull" and refers to dill water made from its seeds and still given to babies as a mild sedative. It's native to southern Europe but is found all over the world now. It has a long history going back before the ancient Egyptians who used it medicinally.
- Recipes:
- Baked Tuna Cakes
- Cream of Cucumber Soup
- Herbed and Buttery Asparagus
- Herbed Zucchini Tart
- Oven Poached Salmon
- Trout Pan-fried with Herbs and Almonds
- Sausage & Dill Stuffed Mushrooms
- Vermicelli in Tomato Shells
- see all recipes
Tips:
Dill and eggs are a very sympathetic combination - use chopped fresh dill in omelets, scrambled eggs, baked eggs, devilled eggs and egg salad.
For cream sauces served with fish or poultry, add a tablespoon chopped dill per cup of sauce.
Add chopped dill to home made or purchased Ranch dressings - three tablespoons per cup of dressing.
Chop dill and add to yogurt as a dressing for a cucumber salad. Variations can include tomatoes, boiled potatoes, sliced onions, chopped chives, chopped tarragon and capers.
Dill is the dominant flavoring in Swedish raw pickled salmon called Gravlax and good cookbooks will have a recipe - it's rather simple to make your own.
A sprig of dill in tomato juice adds a nice piquancy, and in a bloody mary adds a subtle richness and a wonderful bouquet.
Dill infused in cider vinegar (four tablespoons chopped dill, a tablespoon salt, and two cloves garlic to the cup of vinegar) is wonderful for making fresh 3-day Refrigerator pickles - slice cucumbers across and immerse in the vinegar in the fridge for three days.
Whip three tablespoons chopped dill into an 8-ounce package of cream cheese with two tablespoons buttermilk for a tasty dip or sandwich spread.