Dill

Season: spring and early summer

Storage: place in plastic bag with a dry paper towel (used to absorb moisture) seal the plastic bag and keep in drawer of fridge. Dill may also be frozen as well! Do not rinse dill before fridge or freezer placement.

Other Names: dill herb, dilly, garden cucumber, cucumber herb, caper herb

Fun Facts: A part of the Apiaceae family, which includes carrots and parsley. These leaves have been used to spice food for Pharaohs but have since been a staple in Eastern European cuisine. It is an excellent topping to fish or anything that has a robustness that could use a fresh clean flavor. It is a common addition for pickles, as well as stews, but also could be used to top sour cream or savory yogurts.

You can use the dill flowers the same way you use the herb!

Easy Polish Beet Soup (Barszcz Czysty Czerwony)

From “The Spruce Eats” by Barbara Rolek

Ingredients

  • 4 whole beets, about 1 pound, (or 2 cups sliced canned or jarred beets)

  • 4 cups stock (chicken, beef, mushroom, or vegetable)

  • 1 clove garlic, minced

  • 2 tablespoons fresh lemon juice (or 1 tablespoon red wine vinegar)

  • 1 teaspoon sugar

  • Salt, to taste

  • Black pepper, to taste

  • 2 Boiled potatoes, optional

  • Chopped fresh dill

Instructions

  • Gather ingredents

  • If using fresh beets, heat the oven to 400 F. Wrap beets in aluminum foil and place on a baking dish. Roast until tender, about 30 to 45 minutes.

  • When cool enough to handle, peel, and slice into strips or julienne. If you prefer, julienne some for garnish and dice the rest.

  • In a medium pot, bring meat or vegetable stock to a boil. Add the cut beets, garlic, lemon juice, sugar, salt, and pepper. Simmer 10 minutes.

  • Serve hot with optional boiled potatoes and garnish with chopped dill. Enjoy.

Cucumber-Dill Tzatziki

From “Food and Wine” by Kate Winslow

Ingredients

  • 1 cup of Greek-style plain yoghurt

  • 1 cucumber, peeled and chopped into 1-4′ size pieces

  • 1 garlic clove minced

  • 2 tablespoons of lemon juice

  • 2 tablespoons of fresh chopped dill, and more to garnish

  • salt and pepper to taste (recommended 1/2 teaspoon each)

  • toasted pita chips for serving, or alternative

Instructions

  • Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl.

  • Season with the salt and pepper. Taste and adjust the seasonings.

  • Before serving, garnish with more fresh dill and serve with toasted pita.

The tzatziki can be made 1 day ahead and refrigerated in an airtight container (the garlic will become more pronounced the longer it sits).

SUPPORT LOCAL  

Join Plant It Forward as we forge a new American farming tradition

Farm Share
DONATE NOW
Share your recipe on Facebook