The feathery fresh leaves of dill and its delicate flavor complements cottage cheese, cold beets and cucumbers, eggs, fish dishes and most garden salads. Fresh dill added to mayonnaise, sour cream or yogurt makes a nice dressing for many items. When used with cooked vegetables it should be added near the end of the cooking time. Green beans, peas, cauliflower and summer squash are some of the vegetables that fresh dill enhances. It is also widely used in many European countries with dishes that contain cabbage or sauerkraut.
Fresh dill has more flavor than dried dill weed and should be used whenever it is available. It cannot be grown successfully indoors as it grows over two feet tall, but it is a nice addition to a vegetable or herb garden . It grows well when started from seeds and should be planted next to cucumbers, but not carrots or tomatoes.
Fresh cut dill is available year round in most produce sections of super markets and will stay fresh for over a week or more if stored in a glass of water in the refrigerator. it can also be stored in the freezer in a tightly closed container. Frozen dill isn’t as good as fresh dill, but it is still better than the dried dill.
Dried dill seeds are a light brown color and are oval shaped. They give the name and taste to the very popular dill pickle. They are also used on larger items like potatoes or roasts like lamb.
Dill’s name comes from the word dilla, which means stomach soother and insomnia reliever. If experiencing halitosis, chew a sprig of dill, which will sweeten the breath.
There is little waste with a dill plant as even the stem is used to flavor soups like cream of tomato. Breads, crackers and some cookies also use dill as one of their ingredients. Dill can be combined with parsley and used as a garnish too.