dill weed

johnp 6/15/2013, 10:09 am

This morning we were out in the garden weeding and picking sno peas. We have dill that comes up every year and we just leave it where it is and don't worry about it. This year however we have to much as it is crowding out chard and many peppers. We pulled a lot of it and wondered if there is anything we can do with it. The cucumbers are a long way off and I hate to just throw it on the compost pile so if anyone has suggestions I would welcome them.

GWN 6/15/2013, 10:14 am

You can dry it, and use it for things in the winter.
We use it in borsch and in a dipping sauce for artichokes. (dill balsalmic vinegar, soy sauce, garlic and olive oil.)

**donnainzone5** 6/15/2013, 11:40 am

You can also save the dill seed and use it for pickling or future plantings. Have you thought about selling or giving away the smaller seedlings?

**camprn** 6/15/2013, 11:50 am

It's really yummy on potatoes.

**Turan** 6/15/2013, 12:41 pm

My pea and onion bed has a thick crop of volunteer dill on one half and volunteer cilantro on the other half. I toss a chopped handful of them into salads. One of my chores today is to trim it all so the onions are taller. I will freeze the trimmings for winter soups.

GWN 6/15/2013, 12:53 pm

Turan, This is my first year for volunteer cilantro, SO it does well in the freezer too?
CAMP.... on potatoes sounds great...

**Turan** 6/15/2013, 1:02 pm

GWN, I tried it for the first time last year. I thought it was ok. Better flavored than when dried (dried cilantro tastes like hay I think). I am wondering if it would be better yet if tossed with olive oil like when freezing pesto? I am trying to remember if basil frozen plain has the flavor intensity of frozen in pesto.

Dill dried seems to hold its flavor better than cilantro and basil but I suspect freezing will be better yet.

Hmmm, dill handles cooking better than cilantro. That might be why it dries better?

**camprn** 6/15/2013, 1:16 pm

GWN wrote:Turan, This is my first year for volunteer cilantro, SO it does well in the freezer too?
CAMP.... on potatoes sounds great...

It's fantastic, especially on thinly sliced potatoes, onions and garlic with butter, in foil from the grill. Wink

GWN 6/15/2013, 1:22 pm

My sister has read about this way to preserve Basil
You essentially make the pesto ( I tried without the olive oil) and then put it in a dixie cup and pour the olive oil on the top to make a seal, freeze it and when frozen toss the dixie cup into a bag and suck the air out.

**donnainzone5** 6/15/2013, 1:55 pm

I've tried grilled potatoes the way Camprn describes, minus the dill. MMMM! I'll have a guest over the 4th of July and will try it out on him.

**camprn** 6/15/2013, 2:27 pm

GWN wrote:My sister has read about this way to preserve Basil
You essentially make the pesto ( I tried without the olive oil) and then put it in a dixie cup and pour the olive oil on the top to make a seal, freeze it and when frozen toss the dixie cup into a bag and suck the air out.

I do something similar, except I use ice cube trays. With dill weed, I just hang it to dry on my 3 season porch.

**Turan** 6/15/2013, 2:55 pm

camprn wrote:
GWN wrote:My sister has read about this way to preserve Basil
You essentially make the pesto ( I tried without the olive oil) and then put it in a dixie cup and pour the olive oil on the top to make a seal, freeze it and when frozen toss the dixie cup into a bag and suck the air out.
I do something similar, except I use ice cube trays. With dill weed, I just hang it to dry on my 3 season porch.

I used to do the ice cube trays but had a hard time getting the cubes out and the blocks stored in a bag had too much air around them. Now I use sandwich baggies pressed flat. Then I put several baggies into a bigger freezer bag. It does a good job of keeping all air out and is compact for the freezer. We usually use only half a bag at a time, they easily break in half while frozen if I pack the bags so when pressed flat they are between 1/4 and 3/8ths inch thick.

dstubbs 6/16/2013, 9:30 am

I find salmon is really tasty cooked and garnished with dill.

**donnainzone5** 6/16/2013, 11:40 am

Other kinds of fish, too!

Nonna.PapaVino 6/16/2013, 12:32 pm

Tuna salad on bread for sandwich, or lettuce for salad.
Mustard-Dill sauce for gravlax
Blender hollandaise sauce with dill for vegetables or fish
Dilled potatoes (http://www.saveur.com/article/Recipes/Kartupeli-ar-Dillem-Boiled-Potatoes-With-Dill)
Lemon-dill marinade for lamb
Smoked salmon/dill quiche
St. Dill Martini

And that's just going to the Saveur website and typing in "dill" Bon Appetit! Nonna

Goosegirl 6/16/2013, 1:54 pm

Steamed green beans with garlic, butter, and dill. YUM!

GG

**donnainzone5** 6/16/2013, 2:02 pm

GG,

You might want to try adding a spritz of lemon juice. Yummy!

Goosegirl 6/16/2013, 2:05 pm

Going to, on the first harvest!

GG

GWN 6/16/2013, 3:23 pm

nonna, that is SUCH a cool site, I just plugged in Rhubarb..... wow, I am going to use that Saveur site

Nonna.PapaVino 6/16/2013, 7:40 pm

GWN, Saveur has been my favorite magazine for years. It not only has wonderful recipes from all over the world, but its articles makes one well aware they're reading a travel magazine for foodies. One of the more recent issues had a great article on New Orleans and shared recipes for some of that city's iconic restaurant foods--like beignets. But a few pages later was the most yummy-sounding recipe for fried eggplant with walnut sauce, a recipe from Eastern European Georgia! Also one for Beets in Tart Cherry Sauce. Who'd a thunk it! Nonna

bnoles 6/16/2013, 8:24 pm

camprn wrote:It's really yummy on potatoes.

Especially tater salad.... YUM!

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