Cooking With Dill

Use Dill Fresh

Fresh or dried, dill leaves add a distinctive anise flavor to salads, vegetable casseroles and soups. Used whole or ground, seeds add zest to breads, cheeses, and salad dressings and are the best way to use dill in dishes that will be cooked a long time.

To chop dillweed, snip leaves into small pieces with scissors rather than cut them with a knife. Sprinkle dill on salads. Use it in an omelet. Mix some in creamed cheese to serve with crackers on a bagel.
Kuchenprofi No-Mess Herb Grinding Mill
by Kuchenprofi
    •    The effortless way to chop fresh herbs; pop leaves and sprigs into the hopper, turn the crank and internal blades do the chopping
    •    Screw-off jar
    •    No exposed blades; no nicked fingers; no tired wrists
    •    18/10 stainless steel hopper and lid; 6-3/4 inches high by 3-3/4 inch diameter
    •    Dishwasher safe
Chop fresh herbs without a knife! Simply pop leaves and sprigs into the hopper of the Kuchenprofi Herb Grinding Mill, turn the crank and internal blades do all the chopping for you, depositing evenly minced results into the screw-off jar below. No sharp blades, nicked fingers or tired wrists! Dishwasher safe 6-3/4-inch high by 3-3/4-inch diameter.

Use Dill in Sauces and Pickling

Dill is great for sauces. Combine a cup of plain yogurt or sour cream with 3 tablespoons of chopped fresh dillweed and 1 1/2 teaspoons of Dijon mustard. This is great on cold fish, sliced fresh tomatoes and cucumbers.

Make a basic white sauce and add dillweed and some lemon juice and for a sauce to accompany fish, (especially salmon) pork, lamb and poultry.
We always think of the dill pickle, but dill is also excellent to flavor pickled green beans, carrots, and beets.

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