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uses for dill and mint? (not necessarily together)

mint is growing like grass in my backyard - what would you do with a lot of mint?

also, a housemate mistakenly bought a bunch of dill, which i don't normally use? any good recipe suggestions?

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  1. When I smoke salmon (Which obviously you can buy) I cream some cream cheese and add fresh dill to it. Crackers, dilled cream cheese and smoked salmon with some capers is a nice combination.

    Also, you can smear the cream cheese on flour tortillas, add some capers and then smoked salmon. Roll them up and pop them in the fridge overnight. The next day, cut into bite size pieces. I like to make a dip of soy sauce with wasabi for dipping.

    DT

    4 Replies
    1. re: Davwud

      I make a similar smoked salmon wrap with the addition of chopped green onions and watercress to give it an extra zing. Yum!

      1. re: Davwud

        I use dill -- fresh or dried -- in my favorite vinaigrette. And when I do, no one has just one helping of salad!

        Mint and dill are frequently used together in Turkish food, while Greek food more commonly calls for one or the other. I use them (individually or together) in pilafs, dolmas (stuffed veggies such as grape leaves, zucchini, eggplant, peppers, tomatoes, whatever).

        I love chopped fresh dill in egg, tuna, and chicken salad. I cook salmon in contact with dill, whether laying on a bed of it en papillote or sauteed on top of it. Adds zing to hamburgers and underscores the dill pickles.

        I always have mint with lamb. Sometimes in whole leaves stuffed into a pita with kebabs, sometimes chopped and simmered with a little cider vinegar and a smidgen of sugar as a sauce for roast lamb.

        Off the top of my head, I can't think of anything that would be ruined with a little mint and/or dill added. Good stuff!

        1. re: Davwud

          I've done bagel brunches with these ingredients, with some thin-sliced red onions. Just lay out the dill, onions, capers, cream cheese and salmon on a platter and let people make their own bagel sandwich. It's fun and a bit dangerous because you forget how many you've made.

        2. Mint chutney. Mint tea (half mint leaves, half green tea). Add to salads.

          The Swedish way to cook new potatoes: boil the potatoes with a few branches of fresh dill. Subtly perfumes the spuds and makes your kitchen smell wonderful. Also, cucumber salad with white onion, dill and sour cream.

          1. yes, mint chutney would be nice. Tonight I made mint pesto. Same recipe as basil pesto with the pinenuts and parmesan. It is to be used with grilled or roasted lamb. I'll try it on Tuesday. Apparently the pesto can keep to six weeks.

            1. Tzatziki - you can use either dill or mint with the standard yogurt, cucumber, olive oil, garlic, and lemon juice combo.

              1. If you wanted to jsut go crazy and combine the two, a popular marinade for chicken at our house is mint, dill, oregano, garlic, salt, pepper and a little lemon juice. Really good with a Greek style salad.

                Or, mint tea lemonade is lovely this time of year.

                1. I let my mint go nuts as well and find it really cool to just go out as I am assembling dinner salad, pick some nice leaves and tear them into the salad.

                  Considering the time of year the word dill to me means either lightly cooked green beans or peas in a milk based roux (bechamel?) with a big 'ol wad of minced dill thrown in before dishing up. Meal in itself!

                  1. For mint:

                    A friend of a friend* (actually an ex-Moosewood chef) makes this:
                    Steam green beans
                    Toss with lots of minced garlic & mint
                    Drizzle very good olive oil over it, gently toss
                    Serve at room temperature.

                    This has become my "go-to" for summer cookouts. People are delightfully surprised by the addition of mint in the dish and I never have any left to bring home! (Thanks Roseanne!)

                    Dill: not a big dill fan, so can't help you there!

                    *She graciously allowed me to use her recipe at demo's for farmers markets, etc. - and it was extremely well received. Deceptively simple, but tastes so fresh & addicting!

                    1. Dill: goes great with salmon, very good in beetroot soup, also very good in potato soups for a different flavor.

                      Mint: tzatziki sauce or other chutneys, and it also makes a nice salad leaf. I use it in Thai/Vietnamese-style salads with other herbs, noodles, etc. Lots of people like it with fresh peas, though I don't. But my favorite use for mint is the famous Nigella watermelon-olive-feta salad: http://www.nigella.com/recipes/recipe.... Very excited that watermelon time's coming around again.

                      1. Yep, dill goes excellently with cukes, salmon, really any kind of fish -- added to a beurre blanc or other pan sauce.

                        Mint is fab with lamb, chicken...

                        And as others said -- combine the two with Greek yogurt, s&p, lemon, and cukes, and get a great tzatziki.

                        1. Mint: make tabbouleh.

                          Dill: make a marinade with lemon juice, minced shallots, olive oil, salt and pepper and lots and lots of dill - you want a thick paste-like consistency. Marinate shell-on shrimp for a couple hours in the refrigerator and grill over a charcoal fire - these are so good you will be tempted to eat the whole shrimp - shell and all!

                          8 Replies
                          1. re: janniecooks

                            Doesn't the lemon juice in the marinade 'cook' the shrimp if you leave them in for hours?

                            1. re: linguafood

                              lingua, not to answer for jannie, but i'd say your answer would depend on the proportion of lemon juice vs. shallots, oil, etc. i don't think it would be any issue if it is, say, 2T lemon juice to 1/3 cup oil, shallot, dill. plus, the shell will protect the flesh to a great extent from the acid. overnight maybe the shrimp might "cook" in an acidic marinade, but 2 hours in an oily/shalloty vinaigrette seems ok....and sounds delicious. would garlic spoil the party?

                              and, second the idea of fresh mint for tabbouleh -- a wonderfully refreshing and guilt-free salad. just made some yesterday!

                              and enthusiastically endorse the divine miss n's (my nickname for the creative miss needle) rec for spinach pie. dill is the secret flavor boost. here is a recipe, but it omits dill and mint. you could sub mint and dill for the parsley, imo. http://allrecipes.com/Recipe/Spanakop...

                              1. re: alkapal

                                Dill is often an ingredient "gone missing" in spanikopita, but it's definitely an authentic ingredient, and a must. Makes all the difference.

                                1. re: Caitlin McGrath

                                  i totally agree, caitlin. dill IS that little sumpin' sumpin' in the spanakopita. (typing that, i thought, oh, what funny cultural fusion word use!)

                              2. re: linguafood

                                alkapal is right, the shells do protect the shrimp, and using a relatively small quantity of lemon juice, 2T or the juice of just one lemon, does not really cook the shrimp much - they might be slightly white on the edges after two or three hours of marinating, but not all the way through. Just marinate for a short time. And garlic would definitely not spoil this - for garlic lovers it's the way to go.

                              3. re: janniecooks

                                Tried the dilled 'n' grilled shrimp last night, smooshing the shallots for the marindae through a garlic press. And though I left the shells on the shrimp, I split them down the back with scissors so I could devein. Served with grilled radicchio and steamed asparagus, it was dandy -- though people who have issues with dill might feel otherwise -- and made a great match with Domäne Wachau's 2005 Grüner Veltliner "Federspiel".

                                While selecting a wine, I stumbled across a Greek white and almost decided to adapt the recipe to it by subbing garlic for some of the shallots and adding a dollop of mustard to the marinade. I think I might also shell the shrimp the next time around and shorten the marinating time accordingly; while it's easier and possibly tastier grilling with the shells on, at table it's a whole lot messier.

                                1. re: carswell

                                  thanks for the report, carswell!

                                  1. re: carswell

                                    And thanks for the name - dilled 'n' grilled shrimp - love it!

                                2. Spinach pie -- you can use dill or mint or both.

                                  1. i have used this recipe for years, great summer stand by for casual BBQ's..no idea where the recipe came from, everyone in my family makes it...it gets good reviews, and the taste reminds me of sour cream and onion.

                                    DILL MACARONI SALAD:
                                    1 tbsp vinegar
                                    1/2 cup mayonaisse
                                    1 tbsp sugar
                                    2 tablespoons minced onion
                                    1 teaspoon dill weed (the recipe calls for dry, so i'm assuming you'd use...a tablespoon of the real deal???)
                                    2 tsp "season all"
                                    1/2 tsp dry mustard
                                    salt and pepper

                                    That's the dressing....then you just boil some macaroni or other like pasta, mix in the dressing, some shredded carrot, and frozen peas.

                                    2 Replies
                                    1. oh and here's one for the mint, similar to one in a cookbook i happen to be looking at right now (i'm too lazy to type it out, lol)

                                      http://www.mealsmatter.org/recipes-me...

                                      1 Reply
                                      1. re: im_nomad

                                        these are great, guys! thank you! i'll let you know what i make. if i can get some arborio rice, that green risotto sounds AMAZING.

                                      2. I like to toss some fresh dill over a fruit salad. It's a nice contrast to the sweetness of the fruit. I also use dill in cottage cheese, cream cheese, and in beef dishes. Sometimes if I am having a turkey or chicken sandwich, I put mayo on the bread and then sprinkle some dill on that. Gives it a good tang. Oh and potatoes! dill is so good!

                                        1. Mint: My advice? DON"T try to make a mint ice cream...I made this mistake last year...The herbal profiles of mint were just too much for the sweet, smooth iced custard...

                                          Dill: Weird though it may sounds, my "steak rub" is heavy in dill. Dill seems to add rich, gamey, dry-aged flavors to inexpensive cuts...Read about that somewhre and gave it a try...

                                          Also- pickles(even the shortcut refrig pickles) and mashed potatoes(during the spring/summer, I also add goat cheese to my mashed- esp complimentary) are delicous with dill...

                                          2 Replies
                                          1. re: Bunnyfood

                                            Gosh, I'm not even a huge mint fan, and I think homemade mint ice cream is one of the best flavors! I had it a little while ago sandwiched between two chocolate cookies, and it was soooo good!

                                            Ina's Shrimp Salad is far and away my favorite dish utilizing dill: http://www.foodnetwork.com/food/cda/r...

                                            1. re: Bunnyfood

                                              We've really liked mint in ice cream, at least some ice cream. Like a nice chocolate mint ice cream. Yum. You let the mint steep in the warm custard for a while, and then strain it out. All that remains is a refreshing mint taste.

                                              1. re: im_nomad

                                                that soup looks interesting, nomad. on that site, i just came across this little vietnamese inspired "summer roll salad" --- and it uses a bit of mint!
                                                http://www.vegetariantimes.com/featur...

                                              2. On summer nights, I make a mint syrup for over fruit. Just take 1/3 cup water and 1/3 cup sugar and heat in a saucepan so the sugar dissolves. Then throw in a handful of chopped mint. Let steep. Strain out the mint and pour a bit of the syrup over strawberries, or peaches or nectarines or whatever you have. Makes an easy light dessert for weeknights.

                                                We do the same thing with anise hyssop, lemon verbena, basil or other herbs.

                                                Have never tried it with dill. May have to think about that.

                                                1. Another dill idea: Marinate very thinly sliced cucumbers in rice wine vinegar and dill. Nice salad or just for snacking.

                                                  Another mint idea: Macerate fresh berries with some sugar. After juice has formed, mix with chopped fresh mint and serve as is or with shortcake or any simple cake.

                                                  1. On top of the ideas of using mint, you can add it to homemade lemonade or lemon ice tea!

                                                      1. re: sfumato

                                                        And not one soul has mentioned mint juleps. Oh well, the Derby is over.

                                                        1. re: Caroline1

                                                          two people above mentioned mojitos and mint juleps.

                                                          1. re: kobetobiko

                                                            Ditto on mojitos. Here's a virgin recipe I've been making myself every lately, sometimes just with a splash of rum so I don't totally miss out on the alcohol:
                                                            http://www.foodandwine.com/recipes/vi...

                                                            Also, since strawberries and rhubarb are in season, mint adds the perfect final touch to any desserts made with these ingredients. For example, pavlovas topped with a strawberry-rhubarb sauce, soft whipped cream and mint chiffonade. Yum.

                                                            I envy your mint-dill lawn. It must smell wonderful when you're mowing it!

                                                      2. Carrot-dill soup with dill pesto -- YUM -- I use all fresh dill here, and this soup gets RAVE reviews!

                                                        http://www.epicurious.com/recipes/foo...

                                                        Mint in iced tea, on sandwiches (like a caprese, but mint instead of fresh basil), in lemonade, in pomegranate salsa...

                                                        1. I am going to plant some mint. The ideas are endless.

                                                          1. oooh lookie what showed up on tastespotting....mojito pound cake.....

                                                            http://erincooks.com/2008/05/19/cakel...

                                                            1 Reply
                                                            1. re: im_nomad

                                                              This looks really good and is pretty too.

                                                            2. Two uses for mint that I love:

                                                              Chop a big spoonful and add to tuna salad. If I have capers or peas or both around, I add some of those, too.

                                                              Coarsely chop a handful and scald some milk and/or cream with it, then strain and use to make a pastry cream to line a berry tart.

                                                              1. I feel like I recommend this recipe for this cucumber salad with dill all the time, but it really is good! Add some sliced red onion too.

                                                                http://www.epicurious.com/recipes/foo...

                                                                1. If for sure the mint has invaded the backyard, then you've got the makin's for some good Mint tea, made as sun tea, slowly steeped in a glass jar on the porch.

                                                                  Dittos on the mint tabouleh.

                                                                  But the dill... ahhhhh... if only my area's climate would allow the replacement of the lawn grass bermuda with dill, to be harvested with a push-reel mower, then to be folded into every type of salad I could imagine. Potatoes and dill, sour cream/yogurt and dill, tuna salad with 20% dill, any steamed/baked fish with dill... ahhhhhh.

                                                                  1. this chimichurri sauce is a favorite of mine -- it's great on steak, fish, chicken -- for home and party meals. mint is key to it.

                                                                    http://www.epicurious.com/recipes/foo...

                                                                    1. I add mint to my morning cereal: Barbara's shredded spoonfuls, fresh berries, orange or lemon zest, kefir, mint.

                                                                      1 Reply
                                                                      1. re: jeni1002

                                                                        i like the kefir on cereal, too.

                                                                        1. one use for mint that is a bit different is to place a spring in fresh made biscuits as they are baking.
                                                                          add mint to ground lamb with onion and peppers and pack around a skewer and grill.
                                                                          Extract the mint flavor and color with drinking alcohol!
                                                                          Tomato mint salad - similar to a tomato basil salad
                                                                          The Indian chutney with mint, hot peppers, olive oil and salt is great
                                                                          Any lamb dish
                                                                          in chocolate - like a York
                                                                          as a breath mint - just chew
                                                                          The dill answers may have covered it.

                                                                          1. My sympathies on the mint -- last summer I had an allotment from the local 4H, and a previous grower had grown mint without bothering to remove all the roots in the autumn. From the way it spread, it clearly was some kind of mutant triffid hybrid here to take over Earth. Anyway, a member of a vegetarian recipe community on LJ kindly shared a recipe for mint syrup, and it worked out really well though I'm a bit of a novice in the home-canning game.

                                                                            2 tightly packed cups of cleaned mint leaves
                                                                            1 kg sugar (2.2 pounds)
                                                                            1 l boiling water (a generous quart)
                                                                            40g citric acid (somewhat less than 1.5 oz; you can use the juice of two lemons instead, but the syrup won't keep for as long)
                                                                            clean glass bottles

                                                                            Mix mint leaves, sugar and citric acid in a large bowl and pour over the boiling water. Stir thoroughly to dissolve the sugar, then leave to infuse for 48 hours.

                                                                            Filter the syrup and bring it to a rolling boil while you sterilise the clean glass bottles in the oven (212 degrees for 15 minutes*) Pour the syrup into bottles (works best with an oven glove, a funnel and a newspaper-covered surface) and cover (I've no idea what kinds of bottle caps you use over there, my favourite kind is the little red rubber stockings you pull over the bottle mouth and that create a vacuum when things cool down). Enjoy the syrup diluted with 9 parts water, or use it in desserts.

                                                                            *For a while there I went looking for conversion factors to change the metric units of time into American. Clearly need to go to bed.

                                                                            Concerning the dill, here's an olde-worlde Scandinavian recipe for pickled cucumber slices that my grandmothers used to serve with meatballs in the summer. It used to have equal amounts of white vinegar and sugar, but I've made substitutions. I can handle acidic things, but not sweet'n'sour.

                                                                            Thinly slice 1 large cucumber and sprinkle with 1/2 teaspoon salt. Let stand for half an hour and pour away any liquid. Add 2 tbs apple cider vinegar (or use one flavored with herbs), 3 tbs water, a handful of coarsely chopped dill, and a few turns of the black pepper mill. Let it marinate for an hour.

                                                                            1 Reply
                                                                            1. re: Alshain

                                                                              here's what I've done so far:
                                                                              sweet and sour cucumber salad (with dill)
                                                                              polenta with cheddar and dill baked in

                                                                              rhubarb cherry crisp with mint baked in
                                                                              fruit salad garnished with mint
                                                                              mint lime-ade
                                                                              mint as a garnish on lamb

                                                                            2. SCANDINAVIAN MARTINIS

                                                                              Make an Absolut martini using Aquavit (DROPS ONLY!) instead of vermouth. Get it really, really cold. Garnish with a whole dill head (not fronds: the head) . This looks lovely in a glass.