Photo by Jake Griggs

Dill

The sections below were copied with permission from Mi Ae Lipe’s Tastes from the Valley to Bluff: The Featherstone Farm Cookbook (2008).

Storage

 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.

Serving Suggestions

• 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.

Recipes

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)
4 eggs
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

Dill Dip

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.

Egg Salad
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!

Last updated on March 16, 2012 by Featherstone Farm