TIP OF THE DAY: An Herb Pot Of Dill | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: An Herb Pot Of Dill – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: An Herb Pot Of Dill

Feathery and fern-like, dill imparts its unique flavor to many dishes. Dill is often called dill weed in order to distinguish it from dill seed, the seed of the dill plant, which is a spice with a flavor similar to caraway.

Dill is a natural with scrambled eggs and omelets (add cheese, especially feta). Add it to tuna, egg, potato and chicken salad. Toss it with cooked vegetables.

In a yogurt and cucumber salad, dill becomes the famous Greek dish, tzatziki.

As a garnish, snip fresh dill onto just about anything. Add it to hot dishes like soup just before serving.

Put a sprig in a martini or a Bloody Mary.

And it’s a beautiful pairing with lamb and poultry.

Dill originated in Eastern Europe and grew wild in the Mediterranean basin and in West Asia. Sprigs of dill were found in the tomb of Amenhotep II and in Roman ruins in Great Britain. The Talmud required that tithes be paid on dill.

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Dill. Photo courtesy BaldorFood.com.

But you can purchase it without tax, and grow it as a lovely edible house plant.

 




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