Not Another Food Blog

Dill deal

If Audrey Hepburn was to become a herb in her next life she would be a spring of dill. This herb has the elegance and grace that we often associate with ‘my fair lady’. When young, dill has delicate crisp leaves. That’s when I like it most. The dill seeds come later. They’re used as a spice and have a stronger aroma. Although dill grows all year round its life is relatively short.

You often see dill as a dried herb but I don’t know why they bother as it loses its flavour and scent rapidly when dried out. The smell of fresh dill is so crisp and clean it should be used in a washing powder, it’s a real waste spending your money on the dry stuff. No wonder it’s called ‘dill weed’.

The actual name ‘dill’ comes from Anglo-Saxon name dylle meaning to lull. Apparently, in old ages dill was given to crying babies to calm their tummies. If you ever suffer from flatulence some dill tea may be just the thing to get those air bubbles out.

How do you like your dill? I love dill pickled gherkins. I think potatoes and dill play well together. The herb really lifts up the earthy flavour of potatoes. In summer I like steamed new potatoes with butter and fresh dill, and on colder days I add it to my mash or fried potato rosti. Lemon and dill compliment most fish, especially salmon. When serving herring, I make a mustard, lemon and dill dressing and for grilled fish I cook up a simple lemon, butter, dill sauce. And of course, tzatziki!

I would like to hear of other ways to use this pretty herb, so share any ideas or recipes you might have up your sleeve. I will follow up with some dishes using dill.