FOR THE GARDEN:
Dill is best planted with the cucumbers, onions, and lettuces, in the Spring and Fall. Dill attracts hoverflies and predatory wasps, and its foliage is used as food by swallowtail butterfly caterpillars. I’ve recently found out that Dill repels aphids and spider mites, but also attracts tomato hornworms & cabbage worms. So I am REALLY excited about my already planted Borage will definitely help with THAT issue. I recently read about sprinkling dill leaves on the squash plants to repel squash bugs, so we just shall see about that, too. LOL This growing season is going to be quite educational this go ’round!
FOR THE COOK:
Dill is best enjoyed fresh; however, if it must be cooked, it should be added at the end of the cooking process. (Over cooking dill, I have found, breaks down the flavor – don’t ask lol) Just snip what you need from the root ball, wash and pay dry, mince it finely with a sharp knife. Remember, when substituting fresh herbs in a recipe calling for dry, one part dry is equal to three parts fresh.
Have you wondered about all the different ways you can use your herbs? Me too! So I am gathering notes to make a list for each herb. For no more dilly-dallying with Dill – check this out….
Herbs and Seasoning: caraway, cayenne, coriander, cumin, dijon mustard, garlic, mint, mustard, oregano, parsley, tarragon, and thyme
Soups and Sauces: clam chowder, chicken soup, cream of asparagus soup, potato soup, and of course my fish soup
Dairy: eggs, goat cheese, omelets, sour cream, cheese, cottage cheese, cream cheese, crème fraiche, and yogurt
Vegetables: beets, cabbage, carrots, asparagus, cucumber, fennel, green bean, peas, potato, radishes, sugar snap peas, and tomatoes, to mention just a few
Legumes and Grains: bulgur, lentils, black eyed peas, and rice
Meat and Poultry: lamb, chicken, lamb, meat loaf, and especially pork chops
Seafood: scallops, shrimp, cod, crab, salmon, and most whitefish
Fruit and Dessert: apple, avocado, lemon, and currants
I had to. You understand. 😀
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