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Dec 31, 2006 12:16 AM

Dill - wonder herb.

Ever since I had a Greek green salad (romaine lettuce, scallions, dill all chopped up really small with lemon juice, olive oil and feta cheese) I have been adding dill to just about everything from lentil soup to omelettes to potato salad to cold borscht - I even slip it between the bread and cheddar on my grilled cheese sandwiches - any other suggestions for this wonder herb?

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  1. A little goes well with chicken soup.

    1 Reply
    1. re: UnConundrum

      To add to the chicken soup suggestion, the Greek avgolemono chicken soup, classic chicken rice soup with beaten egg and lemon juice added before serving, is delicious with fresh dill.

    2. Dill is one of my favorites as well. It's great in a lemon vinegrette, in tuna salad, w/ plain yogurt on top of poached salmon, in omelettes w/ cream cheese & crab, on roasted potatoes....yum, yum, yum!

      1. When boiling new potatoes to go with fish, I often follow the Swedish practice of adding a few stems to the boiling water; not only does it impart a subtle flavour to the spuds, it fills your kitchen with a wonderfully fresh scent.

        The snipped fronds make a fine garnish to just about any simply prepared fish.

        And a sauce from Patricia Wells: olive oil, lemon juice, blanched green olives, capers and snipped dill fronts heated until warm. She serves it on steamed salmon but it's really quite versatile.

        1. funny, i recently had a similar experience and was suprised how well it worked in lentil soup. dill is called for in recipes from the mediterranean to eastern europe and the middle east. there is a great cookbook "Vegetarian Cooking from the Middle East" which uses dill in all kinds of ways - recipes that happen to involve vegetables and legumes btw, not new vegetarian.

          Also, I like to make mushrooms w/butter and dill. portabella mushrooms work well. or my grandmother's recipe of chicken thighs,seared, then baked in a mushroom, cream, and dill sauce. heavy but delicious.

          1. Dill is awesome - you can really get creative with it. The only thing that I would say is to not add it too early in the cooking process as to not diminish the taste too much.

            My favourite way to use it is in cucumber salad. All you need for this is a cucumber, sour creme, salt, pepper, and fresh dill. Take an english cucumber, peel it, and slice into thin slices. Mix the cucumber slices thoroughly with salt in a bowl and let stand in the fridge for an hour to let the water out of the cucumber. Drain the water, add sour creme, fresh chopped dill, pepper, and a little salt (if it needs it... probably not). This salad goes well with many dishes, including spicy curries.

            1 Reply
            1. re: spades

              I do basically the same thing as the cucumber salad recipe above, but with hearts of palm instead of cucumber. Really excellent. When I'm going for a lower fat alternative, I use plain yogurt instead of the sour cream.