The Herb Series – Dill
The second post in our Herb Series is all about Dill. I have found that dill is one of the herbs that are underrated. Originally from Eastern Europe, some people stay away from using dill because it has such a strong scent and flavor, but when used properly dill, or dill weed, can add a deliciously bright flavor to a dish. Utilized mostly in dip, herb butter, soup, salad and fish recipes, dill is best used when it is freshly picked.
The best way to do this is to grow dill in your herb garden at home. Dill is one of the easiest herbs to plant and harvest. It is best to plant dill in the warmer winter months. If you decide to grow dill in a pot, be sure to use a deep one to allow its roots to flourish.
Once it is ready for harvest, grab a sprig or two while you are cooking. Freshly chopped dill in a dish can bring such a bright, fresh flavor that is unlike anything else. Dill is great to throw in a summer salad with just a squeeze of lemon juice.
We have a delicious dish from Chef Jean-Philippe that will show you how to use dill in your own kitchen.
Fresh and Smoked Salmon Mousse on Baguette Crostini
- 8 oz. Fresh Salmon (poached)
- 4 oz. Smoked Salmon (fine sliced)
- 1 Shallot (diced)
- 2 Tbsp. Low-fat Greek Yogurt
- 3 oz. Unsalted Butter
- 1 Tbsp. Fresh Dill (chopped)
- 1 Tbsp. Fresh Parsley (chopped)
- ½ Lemon Juice
- Salt and Pepper
Mix all the ingredients together and chill for few hours. Served on Baguette Crostini.