Cooking with Fresh Dill!

Cooking with Fresh Dill! 

 

Did you know?

• All over the world, only one species of this plant is cultivated – the common garden dill.
• In 1st century Rome, dill weed was considered a good luck symbol. Ancient Egyptians used it to ward off witches and to the Greeks, dill signified wealth.
• There is little difference between dill and cilantro, except for growing conditions. Cilantro is grown in hot tropical climates such as Mexico where dill grows in cooler temperate climates such as Europe, Russia, and North America.
• It is a good source of several essential vitamins and minerals, including vitamin C, manganese, and vitamin A.
• If dill is boiled in boiling water, it will lose its flavor, so it is usually added to already prepared soup.
• The smell of dill repels most insects.

 

Fun Fact: The name dill comes from the old English word dilla, meaning “to lull” because it has been used to soothe stomach pain, colic in babies, and other ailments.

 

Where to store it?

To store fresh dill, you first want to lightly spritz the leaves with fresh water, wrap the sprigs loosely in a paper towel, and then place them in a zip-top plastic bag. Store the dill in the vegetable drawer of your fridge for up to 1 week. For longer storage, you can also freeze fresh dill by rinsing and then placing the sprigs in a single layer on a cookie sheet in the freezer. Once frozen, transfer the sprigs to a freezer-safe bag and return to the freezer for up to 6 months for best flavor. Frozen dill can be used in cooking without thawing first. Dried dill and dill seeds should be stored in an airtight container in a cool, dark place for 6 months to 1 year.

 

How to Use it?

Dill is a tasty & flavourful herb that goes well with just about anything and is commonly used to elevate the flavour of various dishes. Whether it’s for salads, dips or soups, dill can be used in all of them.

 

Here are some ways to add fresh dill to your meals:

• Use it as a garnish for soups or roasted vegetables.
• Sprinkle it on top of cold cucumber salads.
• Use it in potato salads or on baked or roasted potatoes.
• Place it over gravlax.
• Stir it into yogurt-based dips like tzatziki.
• Chop and add it to salads.
• Use it to add flavor to fish, lamb, or egg dishes.
• Add it to baked breads.
• Incorporate it into sauces, marinades, or salad dressings.

 

Recipes:

 

Easy Cucumber Salad with Dill

Created by: Foodie Crush

Made with three kinds of vinegar, this dill cucumber salad is deliciously tangy and pairs nicely with your favourite protein.

 

Ingredients:

1 pound cucumbers (like English cucumbers), sliced into ¼ inch rounds

½ red onion, peeled and thinly sliced

2 tsp kosher salt

2 tsp granulated sugar

2 tsp red wine vinegar

2 tsp white balsamic vinegar

2 tsp cider vinegar

½ cup water

¼ cup fresh dill leaves, chopped

Directions:

1. Combine the sliced cucumbers in a colander set inside a medium size bowl and sprinkle with the salt and sugar. Place in the refrigerator for about 1 hour.

2. Drain the cucumbers. Add the onion, vinegars, water and dill.

3. Serve or refrigerate. The cucumbers will become more pickled as they sit.

 

Lemon Dill Salmon

Created by: A Couple Cooks

This fast lemon dill salmon takes just 10 minutes to bake! Mix up the zesty dill sauce while the salmon cooks. It’s the ultimate healthy, easy weeknight meal.

 

Ingredients:

4 salmon fillets (skin on or off)

Kosher salt

Black pepper

For the lemon dill sauce (makes about ¾ cup):

2 TBSP finely chopped dill

¼ cup Greek yogurt

6 TBSP mayonnaise

1 TBSP lemon juice

¼ tsp garlic powder

¼ tsp onion powder

⅛ tsp kosher salt

2 tsp water

Instructions:

1. Preheat the oven to 450 degrees Fahrenheit.

2. Generously sprinkle the salmon with kosher salt and fresh ground black pepper. Place it on a parchment-lined baking sheet.

3. Bake the salmon for about 10 minutes until flaky and just cooked; test it with a fork to assess doneness. Watch the salmon to make sure not to overcook; the timing can vary based on the thickness of the salmon and variations between ovens.

4. While the salmon bakes, mix together the sauce ingredients, adding the water last. Use the water to bring it to a loose, drizzle-able consistency. (You may need a touch more depending on your yogurt brand.)

5. Serve the salmon and garnish each fillet with 2 tablespoons of the lemon dill sauce. Save leftover sauce refrigerated.

 

Dill Potato Salad

Created by: A Couple Cooks

This tasty dill potato salad is just like Grandma’s: it’s bursting with fresh herbs and flavored with olive oil and vinegar.

 

Ingredients:

3 pounds baby yellow potatoes

¼ cup minced shallot (about 1 large)

¼ cup fresh dill, minced

2 TBSP fresh parsley

3 green onions, optional

¼ cup white wine vinegar

1 tsp kosher salt

¼ cup capers, drained

2 TBSP olive oil

Fresh ground pepper

Directions:

1. Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).

2. Mince the shallot. Finely chop the dill and parsley. Thinly slice the green onions, if using.

3. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and ½ cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.

4. Add the dill, parsley, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary (we added ¼ teaspoon more). Serve warm or room temperature.

 

Roasted Apples & Cauliflower with Dill

Created by: A Couple Cooks

This roasted apples and cauliflower with dill is a flavorful, sweet and savory side dish that works for weeknights and entertaining!

 

Ingredients:

1 large cauliflower (2¼ pounds whole; 7 cups chopped)

1 large red onion

2 crisp tart apples (like Honey Crisp, Jonathon or Jonagold, Granny Smith, Gala, or Fuji)

2 tablespoons fresh dill

3 tablespoons olive oil

1 teaspoon kosher salt

Fresh ground black pepper

Directions:

1. Preheat oven to 450°F.

2. Chop the cauliflower into florets (watch the video below). Slice the onion. Core and chop the apples into bite-sized pieces, but leave the skins on. Coarsely chop the dill.

3. Place the cauliflower, red onion, and apples into a large bowl and mix together with the olive oil, kosher salt and plenty of fresh ground pepper.

4. Line a baking sheet with parchment paper. Place the chopped vegetables on the baking sheet, then roast for 30 to 40 minutes until the cauliflower is tender and slightly browned, stirring twice during the baking time. Remove from the oven, stir in the dill, and place in a serving dish. Serve immediately.

 

Creamy Potato Dill Soup

Creamy potato dill soup (zupa koperkowa) is a traditional Polish soup. Made with loads of fresh dill, this soup is a must-try for anyone who loves this underrated herb.

 

Ingredients:

2 tablespoons unsalted butter

6 spring onions with a large bulb, white and light green parts only, chopped (can use this week’s green onions)

2 medium carrots, cut into rounds

1 lb potatoes, peeled and cut into bite-sized cubes

5 cups vegetable stock

½ cup double cream

½ teaspoon nutmeg

1 bunch dill, chopped (1 packed cup)

Salt and freshly ground pepper to taste

Directions:

1. Place a thick-bottomed pot (Dutch oven) on the stove and melt the butter over low-medium heat.

2. Add the spring onions and carrots and cook for 5-6 minutes, stirring occasionally, until softened.

3. Add the potatoes and vegetable stock, stir to combine, then bring to a boil, then lower the heat and simmer for 15 minutes, partially covered with a lid, until the potatoes are fork-tender.

4. Place the cream into a bowl and temper it by stirring in a ladle of soup. Add the mixture to the soup pot and stir to combine.

5. Stir in the nutmeg, seasoning and fresh dill and continue to cook for 2-3 minutes.

6. Adjust the seasoning and serve immediately, sprinkled with some extra fresh dill if you like.

 

Dill Dip

Created by: A Couple Cooks

This dill pickle dip is everything you want in a dip! Creamy and tangy, the flavor is like biting into a dill pickle spear. It goes perfect with this week’s cucumber, radish, red pepper, cauliflower and carrot cut up and dipped into it!

 

Ingredients:

¾ cup chopped dill pickles

1 TBSP chopped fresh dill

2 green onions

1 cup sour cream

1 cup Greek yogurt

¼ cup pickle juice

¼ tsp garlic powder

½ tsp kosher salt, plus more to taste

Fresh ground black pepper, to taste

Directions:

1. Finely chop the dill pickles. Chop the dill. Thinly slice the green onions.

2. Mix all ingredients together in a sealable container. Cover and refrigerate for 30 minutes. Taste and add additional salt, as necessary.

 

Recipes are curated by Lauren