Skip to Content

Published on March 10, 2016

Dill

March 10, 2016

Dill

Farm Market/Growing Season:
May-July

Buying Tips:
Look for dill that is feathery and green. Dill may seem droopy, but this does not affect the flavor of the plant.

Storage:
Wrap in a damp paper towel and place in a plastic bag in the refrigerator.

Preparation:
Snip the feathery leaves off with kitchen shears before seed heads form on the dill plant. Cut the leaves close to the stem. Lay the dill on the cutting board, chop using fine slices approximately 1/8 inch apart.

Key Nutrients:
Dill offers many nutrients, including magnesium, iron, calcium and dietary fiber.

Complementary Flavors:
Green beans, cabbage, carrots, cucumbers, eggs, garlic, horseradish, pickles, potatoes, spinach, tomatoes, yogurt and zucchini.


Marinated Cucumber Salad in Honey
Cider Vinegar

Ingredients

  • 1/4 cup apple cider vinegar
  • 2 Tbsps water
  • 1 – 3 tsps honey
  • 1/4 tsp Dijon mustard
  • 1 tsp freshly chopped dill
  • 4 medium cucumbers, peeled, thinly sliced
  • 6 thin slices of onion

Directions

  1. Mix vinegar, water, honey to taste and mustard in glass mixing bowl. 
  2. Add the cucumber and onion; toss until well combined.
  3. Marinate for at least 30 minutes at room temperature or refrigerate overnight.
  4. Serve cold or at room temperature.

Serves: 4

Upcoming Events

Footer Curve