Dill - The Summer Herb

Dill is a wonderful herb to grow and use in the summer. It complements many light summer dishes, and adds a delicate flavor to grilled fish, dressings and salads. Many people are afraid to use it because they’re not familiar with its’ sweet fennel like taste. Don’t; be. It’s a good addition to any warm weather dish.

Dill originated in Eastern Europe but was also found around the Mediterranean and Asia. It was even discovered in the tomb of the Egyptian king, Amenhotep II and in archeological digs of ancient British settlements. Dill seeds were also found preserved in the Neolithic ruins around Swiss lakes. The herb is mentioned in the Talmud as well as in the New Testament when Jesus scolded the Pharisees for using seeds and stems to pay their tithes. The name either comes from the Norse or Anglo-Saxon word dylle which means to lull or to soothe because it relieved gas.

Nowadays we use dill in everything from fish dishes such as gravlax or grilled salmon and various salads and pickles where the entire flower is used. My favorite and easiest is cucumbers in a dill and sour cream sauce. This an easy recipe. Take one large cucumber, Slice thinly. Place in a bowl containing about half a cup or sour cream and fresh dill (Note always use fresh dill to get the best flavor). Add freshly ground sea salt and cracked pepper. Chill . Serve as a side dish to any summer dish whether it’s kabobs or hamburgers.

Don’t be afraid to use this great and versatile herb. Use it for your outdoor cookouts or in a salad. It’s one of the best things to come out of a summer garden.