No Dill-emma Here

A few weeks ago I wrote about the abundance of kale in my garden. Well, the dill I planted is also growing wild now. It’s called dill “weed” for a reason. And the plant bolts in the heat, so it makes sense with the heat wave last week that my herb plant is three feet tall!

The lemony, sweet and bitter flavor of dill is most pungent when it begins to flower. Snip the feathered leaves for immediate use. Wait until the flowers mature and snip those off at the stem. Put the flower heads in a clear plastic bag in a dry location. In one day or sooner, you’ll see black dill seeds,which you can store and use year-round.

The whole dill plant is edible, so make sure to use all parts including the stems which are perfect for pickling.

For Easter I made a dill cream sauce for a pan-seared salmon and that was a crowd pleaser. Dill is great with most fish. Overnight pickles seasoned with dill and garlic; sauteed carrots with dill; tomato salad with red onion, dill, and feta; potato salad and roasted chicken with dill are a few dishes I’m thinking of off the top of my head — all delicious and seasonally appropriate. If I’m feeling ambitious, I can try okroshka — a staple Russian soup served cold. It’s made with vegetables, dill, boiled potatoes, boiled eggs, kvass (a non-alcoholic fermented beverage) and a protein. There’s no dill-ema when it comes to meal choices here.

This week I decided to make potato salad which I served with veggie hot dogs and coleslaw. My husband gave it rave reviews! It was loaded with dill for a lot of punch. It’s my own recipe that I’ve made countless times. Usually I don’t measure but I made it a point this time so I can share the recipe with you. I hope you give it a try, enjoy.

Paula’s Potato Salad

Ingredients:

1 bag red potatoes
1/2 large onion
5 oz. mayonnaise (use Hellman’s and don’t get the low-fat, it tastes bad!)
1 tablespoon mustard
¼ cup white vinegar
5 long sprigs of dill and some for garnish.
4 cloves garlic
Salt and pepper to taste

Directions: Quarter the potatoes (leave the skin on) and bring to a boil until soft.  Drain and let them cool for five minutes. Dice the onions and garlic. Chop the dill. In a large bowl add all ingredients. Thoroughly mix so the potatoes are covered well. Refrigerate and let the potato salad sit for 20 minutes before serving.

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