Both seed and leaf of this feathery, pungent and slightly bitter plant are used in sour cream, fish, bean, cucumber and cabbage dishes, as well as in potato salad or on new potatoes.
If using dill butter sauce, do not brown the butter. The seed is also good in vinegar. The leaves make a lovely garnish.
Anethum graveolens, an annual sometimes referred to as dillweed, grows to 3 feet and self sows. Pull up plants when flower heads brown, and dry over paper so that the easily shattered seeds are not lost.
Dilly Green Tomatoes (A delicious and wonderful family recipe!)
Scrub and quarter small green tomatoes
Boil 5 minutes and keep hot:
2 quarts Vinegar
1 quart water
1 cup salt
Pack into jars:
1 clove garlic
1 stalk celery
1 hot banana pepper
1 Tablespoon Dill seed
Fill jars with the vinegar mixture, put lids on and seal. Allow to sit for 6 weeks.
Back to the index of culinary herbs
|© Copyright 2004-2005 HerbsAndNaturalRemedies.com
All rights reserved.
This information is presented for entertainment purposes only.
Do not construe any content within this site as medical advise.