One of my favorite herbs is Dill. But I don’t buy it often because it always come in a huge bunch and I simply cannot use it all! Well, this week I got some at the Farmer’s Market, determined to use every last bit of it. With careful meal planning, and creative recipes, I am well on my way to accomplishing that goal. But first, let’s chat about dill. What is the Dill-eo on Dill?
I found myself drawn to dill for a few reasons.
1. I was craving that ACRID flavor? What is acrid, you ask? Well, it is that interesting flavor that is not quite sour, not quite bitter, but somewhat briny enough to purse your lips at times. Pungent is another word for Acrid, and is relative to foods like green onion, chive, clove, parsley and coriander. Other foods I would put in this category are dill, capers, gouda cheese, and artichokes. (In fact, in my town there is a gorgeous restaurant called Le Salbuen, which serves the most delicious acrid omelet of dill, capers, sundried tomatoes and gouda. NOTHING beats this!).
2. Dill has been shown to have anti-viral and anti-microbial properties. With the latest respiratory viruses, flus and colds floating around, you cannot have too many of those defensive foods! In fact, Chinese medicine stresses that acrid flavors impact the lungs and large intestines –the areas we are most affected in cold and flu season. If you are feeling ill….eat dill!
3. It’s high in calcium! Many greens are high in this well sought after mineral. I don’t believe you need to consume dairy to satisfy your calcium needs. In fact, there are plenty of herbs and vegetables to do that, and dairy can worsen your condition if you suffer from allergies, asthma or respiratory problems.
I can go on and on about dill. Like how its curative properties were popular for insomnia, wound healing and digestive issues. However, let’s talk about how to eat it. Firstly, the foods that pair best with dill (in my opinion) are: Eggs, Salmon, Potatoes, Sweet Potatoes, Capers, Gouda Cheese, Carrots, Fennel, Cucumber, and Radish. So from that list, let’s make some dishes!
- Salmon cakes (Combine canned salmon, cooked celery, shallot and garlic, 1 egg, salt, pepper and fresh dill. Form cakes and bake at 425 for about 20 minutes). Serve with a yogurt dill sauce!
So many delicious uses for Dill!
- Fennel, Radish Salad with Dill. (Using a mandolin, thinly slice fennel bulb and radishes. Combine with some olive oil, lemon juice and a bit of apple cider vinegar. Add in fresh dill. Top this with hard-boiled egg if you wish).
- Acrid Omelet. (Just like at my favorite breakfast place, make an omelet with dill, capers, sundried tomatoes and gouda cheese. This will certainly satisfy those acrid taste buds!)
- Roasted potatoes with Dill. (Easy enough. Toss those red potatoes or fingerlings with some salt, pepper, olive oil and dill. Roast up and then toss with more dill when done).
My mouth is watering, so I have to go. Hope you enjoyed the Dill-eo on Dill! Now go get some!