Pereg's New Spices For Summer

One of the best aspects about summer cooking is incorporating herbs to brig out the flavor of any dish. The Pereg Company  has two  new ones - the tangy lemon verbena and the classic dill.

The dill can be used for flavoring fish, namely salmon but also salads. The lemon verbena or luisa can be used alone for tea or for flavoring everything from grilled chicken to cocktails.Personally I like the lemon verbena as a refreshing tea, whether iced or hot.

The dill I had other ideas for - namely a cucumber salad.

The recipe was from a dear family friend, Eunice, who always  made cucumber salad in the summer. She had an affinity to dill, always ordering salmon and dill on our dinners out or sprinkling it into a sour cream dressing.

First the cucumbers. I plan on giving some of the salad to friends so I cut up three large ones.

Then it was mixing sour cream with olive oil, a small capful of apple cider vinegar and about three tablespoons of the dried Pereg dill.

Mix thoroughly  along with adding sea salt and freshly ground pepper to taste. Chill until ready to serve.

This is the salad all done. It really is a lovely accompaniment to grilled chicken or fish. All the ingredients work perfectly together and there's a certain coolness to the cucumbers , sour cream and dill. It's also a great light lunch or even snack  on its' own.

Pereg's dried dill and lemon verbena are what home chefs need this summer season. Use the dill in a tasty salad or sprinkled over grilled fish or scallops. Have the lemon verbena as tea , in a cocktail,or use to flavor a marinade. They will definitely give  coolness to summer eating and drinking.