Dill

Dill is a tasty summer herb that will make occasional appearances in your share throughout the warmer months.

Cooking Tips

If you are only familiar with dill in its dried form or in a pickle, the fresh version of this ancient herb should make for a pleasant surprise. While there is definitely a similar flavor, fresh dill has a milder and more pleasant flavor and aroma. Its uses as a seasoning are quite varied; on potatoes, fish, in a creamy cheese or baked in bread, in a tzatziki sauce or as a tasty addition to a tomato soup. If you are still at a loss on what to do with dill, the tried and true favorite is with a creamy dressing on a cucumber salad.

Storage Tips

Dill can be stored for a few days bagged, in the crisper drawer of the refrigerator. Even better, try placing it stems down in a small glass of water, as you would a tiny bouquet of flowers. For a longer term solution, try drying dill yourself for the winter months, or experiment with some quick pickling recipes using green beans or cucumbers.

History

Dill is believed to have been native to Europe, and it has been cultivated since around 400 BC for a variety of culinary and medicinal purposes. Its name is from the Norse language, meaning 'to lull', as eating it is believed to have a relaxing effect, and in Medieval Europe it was thought to ward off witchcraft. In Colonial times in this country it was called the "meeting seed", because children would chew on it during religious ceremonies. Surprisingly, in France it is very popular to this day as a seasoning in sweet pastries.