Dill is not just for pickles. It also adds a distinctive tang to many different dishes.
Dill leaves (also called dill weed) and dill seeds are not necessarily good substitutions for each other; dill weed has a fresh zesty flavor, while the seeds have a slightly bitter taste.
Fresh dill wilts quickly after harvest, but that will not affect the flavor. Choose bunches that have leaves that are dark green and feathery. To store fresh dill, dampen slightly, wrap in a paper towel and store in a plastic bag in the refrigerator for up to three days.
Choose dill seeds that are thoroughly dry and medium brown in color. Store in a sealed glass container in a cool, dark place for up to 6 months.
Fresh dill pairs beautifully with fish and poultry with a sauce made with sour cream, a splash of lemon juice, chopped dill and minced onion. Added to yogurt and finely chopped cucumbers, it makes a refreshing dip. Using scissors to cut the leaves can speed up the process.
This versatile herb adds a new dimension to egg salad, deviled eggs, soups and salad dressings. Cabbage, carrots, beets and potatoes are delicious when drizzled with a sauce made of melted butter, chopped dill and lemon juice. For a refreshing summer salad, dress sliced cucumbers and red onions with dill stirred into sour cream or plain yogurt.
Dill seeds are best used whole or crushed, in pickling cucumbers, vegetables and fruits, or used in breads, soups, goulashes and stews. Dried dill has a less intense flavor than fresh, but it can be stored for months.
For additional dill recipes and serving suggestions, check out Chef Scotty’s recipes at http://ext100.wsu.edu/clark/?p=8163.
Judi Seifert is a Clark County WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=1134. Have questions? Call MFP Helpline: 360-397-6060 ext. 5366, or join Facebook Discussion Group “WSU Home Food Preservers – Clark County.”
