Dill was probably the first herb that I got to know as a child. I LOVE dill on potato salad and I love it in tuna fish but the uses and versatility of dill goes way beyond those two items.
Dill grows wild in many Mediterranean areas as well as southern Russia. The name Dill comes from the Norse word which means to lull or sleep. Ancient Egyptian medical documents indicate that dill was used as a pain reliever. In the middle ages, dill was used to ward of witchcraft and to clear away thunder clouds. In Germany, dill has been approved to help treat mild intestinal issues due to bacteria. Dill has long been thought to increase milk production and is also believed to prevent colic in babies. Dill, like many herbs, has both medicinal and culinary uses.
Dill weed and dill seed are both usable parts of the plant; however their uses are often not interchangeable. Dill has a very delicate flavor and goes really well with fish, salad, vegetable, egg and potato dishes.
Enjoy the following recipes! Remember, click on the recipe title for a free printable 4×6 recipe card.
1/2 c. milk (add more for a thinner dressing)
3 cloves garlic, grated on a microplane
1 c. mayonnaise
1 c. sour cream
3 tbsp. fresh dill, chopped
Salt and pepper
Grate the garlic on a microplane and chop the dill. Place ingredients in a bowl and whisk until well combined. Cover and refrigerate for at least one hour to allow flavors to come together. Serve over salad or as a chip or veggie dip.
2 pounds jumbo Shrimp
Salt and Pepper
1 tbsp. unsalted butter, melted
1 tsp. finely grated lemon zest
2 tbsp. freshly squeezed lemon juice
1 tbsp. fresh dill, minced
Peel and devein the shrimp. In a large plastic zip-top bag, combine shrimp, salt and pepper, melted butter, lemon zest, lemon juice and dill. Seal the bag and store in the fridge for 30 to 40 minutes. Do not leave the shrimp in the marinade longer than an hour or so or the lemon juice begins to “cook” the shrimp. Heat an outdoor grill or a grill pan, oil the grates. Grill shrimp until cooked through, about 2 minutes per side. Shrimp will turn pink when cooked. Remove from heat and squeeze a little more lemon juice over the top just before serving. Garnish with additional dill.
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
5 tbsp. cold unsalted butter, cut into bits
¾ cup coarsely grated Cheddar
2 tbsp. chopped fresh dill
¾ cup sour cream
1/3 cup whole milk
Put oven rack in middle position and preheat oven to 400°F.
Pulse flour, baking powder, baking soda, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Add Cheddar and dill and pulse until just combined. Whisk together sour cream and milk, then add to the food processor and pulse until dough just comes together. Spoon dough onto a large baking sheet and bake until golden, about 12 to 15 minutes. Makes approximately 12 biscuits.
3 pounds red potatoes, cut into chunks
¾ cup sour cream
¾ cup mayonnaise
2 tsp. Dijon mustard
1 tsp. white vinegar
2 hard-boiled eggs, chopped
1 small celery stalk, chopped
½ red onion, minced
1 clove of garlic, grated
2 tbsp. fresh dill weed
½ tbsp. fresh oregano, chopped
1 tbsp. fresh parsley, chopped
salt and pepper to taste
Cook potatoes until fork tender, drain and allow to cool. In a large bowl, combine sour cream, mayonnaise, mustard, vinegar, eggs, celery, onion, garlic, herbs, salt and pepper. Stir until well combined. Add the potatoes and stir until potatoes are coated. Cover and refrigerate at least 3 hours before serving. Can be made 24 hours in advance.