In
the garden, dill is an enthusiastic self-seeding annual that
dislikes being transplanted. Give it a permanent home therefore
in light soil and a sunny location protected from wind. When
the risk of frost has abated, sow dill seeds directly into your
garden in shallow drills about 25-30 cm. apart. Maintain a distance
of one meter between the rows and thin the seedlings when they
reach about five centimeters high. Continue planting throughout
the summer to ensure a constant supply of leaves. Cabbage, lettuce
and onions will thrive when planted near dill, but carrots and
tomatoes are adversely affected by proximity to the herb. Do
not plant dill near fennel, cilantro or angelica as these herbs
cross-pollinate easily.
The leaves can be constantly clipped once the plant is established.
Use the fresh leaves immediately or dry over a non-metallic
screen in a warm, dark room for several days. Dill leaves may
also be frozen. The seeds will mature into a light brown when
ready for harvesting. Cut the stalks fairly long, taking care
to spill as few seeds as possible. Hang the stalks up side down
in a drying room. Place paper underneath to catch the seeds.
Medicinally, dill has always been valued for relieving stomach
spasms and cramps. It also contributes to the effectiveness
of cough, cold and flu remedies. The herb has a synergistic
value when combined with antispasmodics such as crampbark for
menstrual pain. For nursing mothers, dill will increase milk
production while helping to prevent colic in their babies. Dill
seeds may also be chewed as a breath freshener.
In the kitchen, dill is almost always added to pickled cucumbers
and will generally enhance the flavor of bland vegetables. The
herb will make a wonderful addition to fish dishes, especially
salmon.
Soups and salads are improved with dill, so here are two recipes
in both applications:
Dill
Salad Dressing
·
1/3 cup of chopped dill leaves
· ¼ cup chopped chives
· 2 Tbsp. chopped tarragon leaves
· 1/3 cup of olive oil
· 1-2 tsp. Dijon mustard
· 3 Tbsp. white wine vinegar
· Salt & pepper to taste.
Dissolve
the mustard in the vinegar, then whisk in the olive oil, dill,
chives and tarragon. Adjust the ratio of oil and vinegar and
salt and pepper to your taste.
Cold
Carrot and Tomato Soup with Fresh Dill
· 3 pounds of fresh, ripe tomatoes
· 2 onions, chopped
· 2 shallots, chopped
· 6 carrots, shredded
· 2 white potatoes, peeled and finely cubed
· 3 Tbsp. fresh dill
· 4 cups chicken or vegetable stock
· 3 Tbsp. unsalted butter
· 4 Tbsp. plain yogurt
· Fresh dill sprigs for garnish
· Salt and pepper to taste.
Blanch
tomatoes in boiling water for one minute to loosen skins.
Peel, seed and coarsely chop. Melt the butter in a large saucepan.
Add the onions, shallots and carrots and sauté for
five minutes. Add the potatoes and the chicken stock, cover
and simmer for 20 minutes. Add the tomatoes and continue to
simmer for another five minutes.
Puree in batches in a blender. Reheat while adding the dill
and salt and pepper. Simmer for a few minutes. Chill for several
hours before serving cold with a spoonful of yogurt and a
sprig of fresh dill for garnish. This soup is so chockfull
of vitamin A that you'll be able to see in the dark.
Another soup recipe using dill, a Pender Island original serendipitously
concocted from ingredients on hand, is the following:
Apple
Snapper Stew
· 1 pound of fresh red snapper fillets (cod may be
substituted)
· 2 cups of white mushrooms, cleaned, stemmed and sliced.
· 1 cup of canned, crushed tomatoes
· 1 Tbsp. butter
· 1 cup of apple juice
· 3 Tbsp. of brandy or Calvados (optional)
· 1 cup of fresh parsley
· 2 Tbsp. of fresh dill or 2 tsp. of dried
· Sea salt to taste
Sauté the mushrooms in the butter over a medium-high
heat until lightly browned. Cut up the fish into bite sized
pieces and place into a casserole with the sautéed
mushrooms and the rest of the ingredients. Reserve some of
the parsley and fresh dill for garnish. Cook in a preheated
350F oven for about 30 minutes.
If you're tired of the usual rice or potato alternatives as
a carbohydrate, try the following
Dill & Potato Patties
·
2 cups of unbleached white flour
· 1 cup of freshly mashed potatoes
· 2/3 Tbsp. of milk (non-dairy such as nut or coconut
milk may be used)
· 3 Tbsp. butter, softened
· 1 Tbsp. fresh dill, finely chopped
· Salt to taste
Sift
the flour into a bowl, then add the butter, salt and dill.
Blend in the mashed potato and slowly add the milk as required
to make a malleable dough. Form into round patties about half
an inch thick and three inches across. Place on an oiled cookie
sheet and bake for 20-25 minutes in a preheated 450F oven
until golden and puffy.
In addition to the leaves, the flower heads of dill may also
be used in the kitchen. They have a slightly stronger and
little different flavor to the leaves.
Try the following:
Dilly
Beans
·
1 pound, or slightly more, of green or yellow runner beans,
frenched or sliced diagonally
· ¼ cup of fresh dill flower heads, chopped
· 2 tsp. butter
Steam
the beans for about 15 minutes or until tender. Melt the butter
in a saucepan and stir in the dill flower heads. Do not "cook"
the flower heads. Immediately toss the steamed beans in the
butter and dill and serve. Makes a side dish for four.
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