The sections below were copied with permission from Mi Ae Lipe’s Tastes from the Valley to Bluff: The Featherstone Farm Cookbook (2008).
The leaves wilt quickly upon harvesting, but this will not affect flavor. To store, mist the whole stems lightly with a fine spray of water, wrap loosely in paper towels, place in a plastic bag, and store in your refrigerator crisper drawer. It should last up to a week or longer. You can also trim the stems, place them in a glass with an inch of cold water, loosely wrap the top with a damp paper towel, and place a plastic bag over the herbal bouquet; store it in the refrigerator.
Complementary Herbs, Seasonings, & Foods
Beets, breads, cabbage, carrots, chicken, cucumbers, cream cheese, cream sauces, cucumbers, dips, dressings, eggs, fish, lamb, mild cheeses, pickles, potatoes, salads, salmon, scallops, seafood, soups, sour cream, tomatoes, veal.
• Snip dill sprigs and add to your favorite tossed green salad for extra flavor.
• Make dill butter by adding 1/4 cup minced fresh dill weed to 1/2 cup softened butter. Mix well, cover, and refrigerate at least 2 hours before using to let the flavors blend.
• Dill is a vital ingredient in the beloved Swedish dish, gravlax. Fresh, raw salmon filets are layered with generous amounts of salt, sugar, and dill weed, and cured for several days.
• Snip bits of dill over summer potato, beet, and tomato soups for a zingy flavor.
• Add freshly minced dill weed to chilled tomato juice.
• Stir minced dill weed and other fresh herbs into cottage cheese.
Spinach Casserole (4 servings)
One bunch or bag of spinach (1/2 to 1 pound)
1/2 cup chopped onion or 4 chopped scallions (green onions)
One T finely minced fresh green garlic
2 cups cooked rice
1/4 cup chopped fresh dill
1/4 cup fresh parsley (optional)
1/3 cup milk
1 cup crumbled feta cheese (You could substitute grated swiss cheese)
1/2 t. salt, black pepper to taste
Cook spinach in a small amount of water for about 5 minutes. Cool, squeeze dry and chop. Saute about 1/2 cup of onions and the garlic until soft. Beat 4 eggs. Mix spinach in a bowl with rice, onions, eggs and seasonings. Bake at 350 degrees until firm and lightly browned - about 30 minutes.
Credit: Cook out the Box 2010 - Week 2
Combine equal parts mayonnaise and sour cream. Add some minced onion and chopped fresh dill weed to taste. Stir. Add a few drops lemon juice or wine vinegar and a dash of sugar, salt and pepper to taste. If you want a sturdier dip, add a few ounces of softened cream cheese and mix until smooth. A food processor helps with this task.
Credit: Cook out of the Box 2011 - Week 4
Dill Sauce for Potatoes and Vegetables
Melt 1/4 stick (4T.) butter. (You can substitute part olive oil.) Add 1 T. chopped fresh dill and 1 t. fresh lemon juice or white wine vinegar. Salt and pepper to taste.
Credit: Cook out of the Box 2010 - Week 2
Spinach Rice Dill Gratin
Per serving, you will need the following:
1 cup cooked rice (Brown is most nutritious. You could also use another cooked grain like quinoa or barley.)
1 cup gently packed fresh spinach
1/4 cup chopped onion - plus a little garlic if you want
1 t. dried dillweed (More if you are using fresh)
1 egg, beaten
1/2 cup milk
1/4 cup crumbled feta cheese or cottage cheese (optional)
Saute onion until soft, add spinach and saute a few minutes until wilted. Stir in all other ingredients. Pour into shallow, greased baking dish (large or individual sized) and bake at 350 degrees until firm in the center.
Credit: Cook out of the Box 2011 - Week 2
Other Ideas for Dill
Dill Sauce for Potatoes and Vegetables
Mix 1/4 stick (4T.) melted butter, 1 T. chopped fresh dill, and 1 t. fresh lemon juice or white wine vinegar with a little salt and pepper. Add to whatever potatoes or veggies you have on hand.
Add a little chopped dill to your favorite egg salad recipe for a little more freshness! If you don't yet have a favorite egg salad recipe, here is a link to one that has the dill built right into the recipe!