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Dill is not only a pretty foliage plant; it's fragrance is a
"comfort smell" for many people. At the same time, dill is an herb
that is often passed over as just a pickle spice and is not truly appreciated.
Dill can easily be grown from seed in full sun, and can even tolerate a slightly
sandy soil. However, when first planting you should keep the soil moist until
established. Do not move your dill; instead plant where you will be growing it.
Thin the seedlings to 10 inches apart; they will grow about 3 feet high. Use
the seedlings that you pull up; they are tender and delicious! Be sure to let
one of the plants remain with it's seeds after the season is finished, so it
will reseed itself. These plants will be much sturdier and hardier. Throughout
the summer you can plant dill in 2 week intervals also, to maintain a supply of
fresh leaves.
Dill leaf can be clipped and used in cottage cheese, potato salad, cream
cheese, tomato soup and salads. You may also sprinkle chopped young dill on
broiling lamb, pork chops or steak during the last five minutes of cooking. The
seeds that form on dill can be sprinkled on small pieces of toast or crackers with
salmon that has been mixed with mayonnaise. Both the seed and leaf can be used
in fish sauces. The fresh leaves can be frozen in small resealable bags and
used in dishes. When the leaves are dried, they are referred to as dill weed in
recipes. The seeds can be kept in a closed container and used as needed.
Goat Cheese with
Fresh Dill
Place the packages
of goat cheese into the freezer to slightly harden, about 15 minutes.
Finely chop the dill and spread it out a bit on the cutting board to let it dry for a few minutes.
Remove the goat cheese from the packaging. Gently roll it over the fresh dill, coating it almost completely. It should look lovely and "mossy."
Carefully wrap the roll snugly in plastic wrap and chill until it's time to serve. Serve with crackers.
Finely chop the dill and spread it out a bit on the cutting board to let it dry for a few minutes.
Remove the goat cheese from the packaging. Gently roll it over the fresh dill, coating it almost completely. It should look lovely and "mossy."
Carefully wrap the roll snugly in plastic wrap and chill until it's time to serve. Serve with crackers.
Ingredients
Two 11-ounce packages fresh goat cheese
6 tablespoons fresh dill, more if needed
Crackers, for serving
Two 11-ounce packages fresh goat cheese
6 tablespoons fresh dill, more if needed
Crackers, for serving
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