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Dill Weed Is Good For You! Providing a tangy addition to pickles, salad dressing and fish dishes, fresh dill is available at markets during the summer and early fall while dried dill is available throughout the year.
Dill is native to southern Russia, western Africa and the Mediterranean region. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Its green leaves are wispy and fernlike and have a soft, sweet taste.
The green dill leaves have a sweet aroma and taste. When dried, dill seeds are similar in taste to caraway seeds and have a sweet and citric type flavor but slightly buttery as well. Derived from the Norse word dilla; it means to lull. It is the seed that we know so well from pickles.
Dill weed enhances the flavors of a dish as well as compliments other herbs when combined. The seed has a tendency to dominate. Both are exceptional with vegetables, fish and mustard based dressings or sauces. The seeds and herb are also a flavorful addition to breads and other baked goods
Packed Fresh To Order In Our Flavor Savor Foil Bags! Florida Herb House guarantees the best herbs and spices all year round!
The dill herb grows to 40-60 cm tall, with slender stems and alternate, finely divided, softly delicate leaves 10-20 cm long. The ultimate leaf divisions are 1-2 mm broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm broad, but harder in texture. The flowers are white to yellow, in small umbels 2-9 cm diameter. The seeds are 4-5 mm long and 1 mm thick, and straight to slightly curved with a longitudinally ridged surface.
Try These Recipes Using Our Organic Dill Weed! They Are So Tasty!
Dill Weed Deviled Eggs
1 dozen boiled eggs
1/3 cup sour cream
3 Tablespoons Dijon mustard
2 Tablespoons dill relish (see note)
1/4 teaspoon Florida Herb House sea salt, or to taste
1/8 teaspoon Florida Herb House ground white pepper
3 dashes jalapeno hot sauce, if desired
1 teaspoon Florida Herb House dried dill weed, for garnish
Cut the eggs in half lengthwise (a knife dipped in hot water makes this job easier). Remove yolks and place in a medium mixing bowl. Mash yolks lightly with a fork. Add sour cream, mustard, relish, salt, pepper and hot sauce, if using. Mix well. Taste and adjust seasonings, if necessary.
Using a pastry bag or two spoons, stuff the egg yolk mixture into the hollow of the egg whites. Arrange stuffed eggs on a serving platter and sprinkle with the dill weed. (If you don't have one of those nifty plates with the indentations for the eggs, you might want to line the serving plate with shredded lettuce or arugula leaves--or both--to keep the eggs from sliding around.)
Makes: 2 dozen deviled eggs
NOTE: Dill relish is a commercially prepared product usually sold alongside pickles and other condiments. If it isn't available, you could substitute finely minced dill pickles.
Dill Weed Dip
3/4 cup organic mayonnaise
3/4 cup sour cream
2 TBSP Florida Herb House dried minced onion
2 tsp. Beau Monde seasoning
2 tsp. Florida Herb House dried dill weed
In a bowl add mayo, sour cream, onion flakes, Beau Mond, and dill weed. Stir until mixed well. Refrigerate until cold. Serve with good quality crackers or vegetables.
Dill Weed Potato Salad
1 tsp Florida Herb House Garlic granules
1/3 c Green Onions; Sliced
3/4 c Celery; diced
1 dash Florida Herb House Cayenne Pepper
4 Hard-boiled eggs; chopped
1 tsp Florida Herb House Onion powder
1 c Mayonnaise
1 tbsp Florida Herb House Horseradish
3 tsp Florida Herb House Dill weed
7 med Irish potatoes
1/2 c Sour cream
2 tbsp Vinegar
1 tsp Florida Herb House Pink Himalayan Salt
1/2 c Salad oil
Calories Per Serving: 237
Dill Weed Potato Salad Preparation
Cook potatoes in water to cover. Drain. Peel & slice while warm. Combine oil, vinegar, salt, pepper, garlic powder & onion powder. Blend thoroughly. Pour 1/3 of the dressing over potatoes. Let stand for at least 1 hour. Add mayonnaise, eggs, sour cream, onions, dill weed, celery & horseradish to remaining dressing. Combine with potato mixture. Chill until ready to serve. Serves 10 to 12.
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