About: Dill

dillDill’s unique flavor enlivens richer dishes with a fragrance that is pronounced and lovely. It is a perfect addition to dressings and fresh salads.

 

It is central to the cuisines of many European countries particularly Germany, Poland, Romania and the Scandinavian countries but also loved in India, Iran and many South East Asian countries.  

 

It has different qualities, fresh and dried, and you’ll want to use less if using dried. It’s earthier dried and not quite as fragrant. If you have a lot of fresh dill, drying it and then keeping it tightly sealed is a good option. And the flowers are often used in pickles, beautifying and flavoring each jar.

 

 

Ingredients and techniques particularly suited to dill:

  • Salmon, fresh and cured
  • Fish and shell fish
  • Capers
  • Yogurt, cream cheese, ricotta, cream, butter
  • Goat cheese
  • Beets
  • Parsley, chives
  • Potatoes, Corn, Tomatoes, Radishes
  • Beef
  • Ginger, Soy sauce, fish sauce
  • White beans, lentils, chickpeas
  • Fennel
  • Rice
  • Onions of all kinds