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This summer, why not try some fresh herbs to add to your meals. They are virtually caloric free, fat free and extremely flavorful. Here is one of my favorites:
What is it?
Dill is an annual herb that can grow up to 3 feet high. It has feathery green leaves, and can be found fresh or in dried forms. Dill seeds are the dried fruit from the herb and not the actual seed.
Where did it originate from?
Dill has been around for thousands of years. Since the first century AD, the ancient Romans considered dill to be a symbol of good luck.
Storage
Fresh herbs should be carefully washed then wrapped in a damp paper towel, then placed in a plastic bag and stored in the butter compartment of the refrigerator.
Dried herbs will only maintain freshness for 6 months to a year, so the smallest possible sized container should be bought if any particular herb is not used often.
Tips
Add fresh dill at the end of the meal preparation to help preserve its flavor.
Dill seeds, on the other hand, need to be heated to get the flavor out of them.
Serve with: green beans, savory breads, cabbage, carrots, chicken, corn, cucumber, turkey, eggs, fish, peas, potatoes, summer squash, tomatoes.
Gardening
If you are trying to grow your own kitchen herbal garden, then dill should be grown in troughs. It likes the sun. Maintain a moist soil. If you are planting seeds, try planting them in the late spring, early summer!
Medicine
Alternative therapies believe dill to help with stomach aches and colic.
Recipe: Potato, Cucumber, and Dill Salad
- 3 large Idaho Potatoes, unpeeled and thinly sliced
- 1/4 cup rice wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1/4 cup canola or vegetable oil
- 1/2 cup chopped fresh dill
OR
- 1 tablespoon dried whole dillweed
- 1/2 teaspoon salt
- 1 large cucumber, unpeeled and thinly sliced
Place potato slices in a 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 9 to 11 minutes, or until tender stirring gently every 3 minutes.
Combine vinegar, mustard, oil, dill and salt in a small jar. Cover tightly and shake vigorously. Pour vinegar mixture over potatoes. Cover and refrigerate until chilled. Gently mix in sliced cucumber before serving.
About The Author: This article was originally published at Suite 101.
Copyright 2004 Jennifer Wickes is the editor at "Cookbook Reviews" and "Cooking With The Seasons", which has been voted to be one of the Top 100 Culinary Sites on the Internet! For more information about Jennifer Wickes or her columns, please go to: http://www.suite101.com/profile.cfm/CulinaryJen
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