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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.

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