Stop looking for a deliciously fresh, citrus-like flavour with slightly grassy undertones because you’ve just found it! The trademark subtle sweetness of dill means it works particularly well with garlic and mint and can even be used as a substitute for parsley.
Dried dill is an aromatic herb used for culinary purposes since ancient times.
Be generous when using dried dill in order to get its subtle sour flavour in your dishes.
Dill partners well with almost anything but especially with fish, cheese, eggs, and vegetables. Mix into softened butter to make a delicious herby butter that should then be spooned on top of baked potatoes. Stir into sauces, add to dumplings, pop into fish stews and pack into pies for some seriously great flavour. Mix with lemon juice and butter, brush over fish before grilling or make a salad dressing with olive oil, white wine vinegar, Dijon mustard and a touch of honey… Just don’t forget the Dill!
Dried Dill
Dill is used in herbal butters and vinegars. It can flavour fish, lamb, pork, poultry, bread, cheese, cream, eggs, vegetables, avocados, apples, popcorn, salads, soups, sauces, spreads and seafood dishes. Add one flowerhead per jar to pickled gherkins, cucumbers and cauliflowers.
Crush the seed and infuse as a strengthing bath for nails. Chew the seed to clear up halitosis and sweeten the breath. Can be used as a green dye.