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lots of fresh dill

d
dimsumgirl May 15, 2009 06:53 AM

At the farmers market I picked up a bargain giant bunch of fresh dill for only $1 but now I don't know what to do with all of it. Any ideas? Can I dry it or freeze it for later use?

  1. bitchinlifestyle May 27, 2009 03:22 PM

    Chop it up finely and freeze it in a ziploc bag or plastic container. This way you can easily pinch out a bit at a time to season things like potato or egg salad, salmon, or chicken soup. Or, you can dump a whole bunch into a big bot of borscht. I started doing this last year and it is so nice to have on hand.

    1. m
      melon May 27, 2009 08:51 AM

      I'm not crazy about dill but I LOVE it in Persian rice dishes. Try
      http://www.recipezaar.com/Iranian-Ric...
      You could make a bunch of this and freeze the rice, too.

      1 Reply
      1. re: melon
        s
        salsailsa May 27, 2009 03:16 PM

        Interesting recipe. Thanks for posting, I'll give it a try.

      2. t
        tundrah May 26, 2009 09:05 PM

        I found a recipe here on Chow not long ago for both salmon and dill, and spinach and dill breakfast crepes.... they were quite good, and I am not even that huge of a dill fan.

        I do however have quite the bunch growing in my backyard at the moment, so all these ideas will be used by me as well!

        1. s
          salsailsa May 26, 2009 08:34 PM

          As already mentioned you can dry it or chop it and freeze it.

          You could also mix up some with butter and some garlic, salt and pepper roll it in wax paper and freeze it as a butter to use on fish.

          I like new potatoes and dill.

          Chopped fresh dill is also a nice addition to salad greens.

          1. h
            howchow May 26, 2009 07:57 PM

            dip: greek yogurt, feta cheese and a lot of fresh chopped dill - dip your favorite chip, pita chip or bagel chip!

            1. q
              Querencia May 26, 2009 07:42 PM

              A wonderful soup from our favorite Polish restaurant: good strong homemade chicken stock with some mashed potato "dissolved" in it (or let potatoes cook in it until they fall apart) and plenty of chopped dill.

              1. Pata_Negra May 26, 2009 09:11 AM

                something seasonal/Scandinavian style: chop it up and toss into boiled new potatoes [with your best butter]. the more dill the better ;)

                1 Reply
                1. re: Pata_Negra
                  Bryn May 26, 2009 09:18 PM

                  Don't be afraid to add some cream in there too.

                2. kchurchill5 May 26, 2009 09:08 AM

                  I just made dilled beer bread. Flour, beer, sugar, dill, a little grated onion in the oven and done. Well not just at 5 am this morning. Had it with some cream cheese on it.

                  Great flavor and easy and quick.

                  1. c
                    cheesecake17 May 15, 2009 01:03 PM

                    chopped salad with dill, parsley, cucumber, tomato, and colored bell peppers. use lots of herbs and dress with lemon, cumin, salt, and a drop of olive oil.

                    1. blue room May 15, 2009 09:51 AM

                      This is a very nice salad from Epicurious--
                      http://www.epicurious.com/recipes/foo...

                      Simple, and everybody likes it a lot, so far! The fresh dill makes it special.

                      2 Replies
                      1. re: blue room
                        v
                        valerie May 15, 2009 09:53 AM

                        I was just about to recommend this cucumber salad. I love, love, love it. I do suggest adding some thinly sliced red onions, it really gives it a good flavor.

                        1. re: valerie
                          kchurchill5 May 15, 2009 01:15 PM

                          That is classic, another is similar made with sour cream, cucumber and onion too with the dill. Fresh grilled fish. Anything, salmon, grouper, halibut, cod, tilapia. All is good with just a little sauce of white wine, capers, lemon and dill. Can't get better and simple.

                          Dill bread is a great recipe. Grilled zuchinni planks with butter and dill is awesome. A fresh seafood chowder with some dill. Grilled scallops with a dilled cream sauce or the same sauce over grilled asparagus with grilled lemons. A quiche with ham, swiss, dill mushrooms or

                          Scallop seafood pot pie which is amazing, Just some potatoes, peas, carrots, celery, fresh small scallops, a light sherry sauce, swiss cheese, dill and then topped with puff pastry. You can make a large pan or small individual servings.

                          Dill, proscuitto and cream cheese rolled up with in a puff pastry and baked and sliced as an appetizer.

                          Sour cream and dill with lemon over fingerling potatoes

                          Dill and sour cream spread on a simple store bought crescent roll. Rolled up and baked. Simply short cut, but pretty good rolls.

                          And of course mixed with cream cheese, bagle, lox and any other toppings.

                      2. BobB May 15, 2009 08:49 AM

                        Get some fresh salmon and make gravlax. Dead simple and really delicious. It'll use up the whole bunch.

                        I just put one into the fridge five minutes ago in preparation for a party Sunday.

                        5 Replies
                        1. re: BobB
                          cassoulady May 15, 2009 08:52 AM

                          BobB, do you mind posting what recipe you use? i love gravlax

                          1. re: cassoulady
                            BobB May 15, 2009 09:29 AM

                            Sure. Get two equal-sized pieces of fresh fillet of salmon, with the skin on, 3 - 4 lbs total, and two large bunches of dill.

                            Mix together 1/2 cup kosher salt, 1/2 cup sugar, and 1 tbsp fresh ground white pepper.

                            Pat the fish dry with paper towels. Rub the sugar/salt/pepper mixture into the flesh.
                            Lay out a big strip of plastic wrap, and put 1/3 of the dill in the center, spread out to about the size of one of the fish pieces. Lay one piece of fish skin side down on the dill, cover with another 1/3 of the dill, and place the second piece of fish on top, skin side up. Cover with the rest of the dill, and wrap tightly in plastic wrap.

                            Place the bundle on a plate or low-sided dish. Put a plate or cutting board on top of the fish and place weights on top (I use a couple of big tomato cans). Refrigerate for 48 hours. Every 12 hours take it out, turn the fish over, and replace the weights.

                            When it's done, remove and discard all the wrapping and dill, and wipe the fish clean with paper towels. Now comes the only tricky part: place the fish skin side down on a cutting board. Using a VERY sharp knife, slice the fish thinly against the grain, using a kind of angled slicing motion so that as you approach the skin you level the knife out parallel to the board, thus getting all the meat off while leaving the skin behind. Once you've done a few slices you'll get the hang of it.

                            Enjoy!

                            1. re: BobB
                              cassoulady May 26, 2009 09:07 AM

                              Bob,
                              I am finally making it this week- how long will this keep once cured do you think?

                              1. re: cassoulady
                                BobB May 26, 2009 10:31 AM

                                Good question. In theory I suppose it will keep 3 - 4 days refrigerated, maybe a bit longer if you leave the unused portion unsliced until you're ready to serve it. In practice - I don't know, we always finish it off within a day or so.

                                If you need to preserve it for longer you could increase the amount of salt in the recipe.

                                1. re: cassoulady
                                  BobB May 27, 2009 05:19 AM

                                  One other tip - the salmon halves are usually about 6" - 8" wide. When I'm ready to slice them I first cut them in half lengthwise so I get 3" - 4" slices. It's easier to slice that way and the resulting size is more convenient for snacking.

                          2. a
                            andieb May 15, 2009 07:22 AM

                            I freeze it. I take saran wrap and place a good handful(destemmed) wrap and freeze. It doesn't turn brown and it keeps wonderfully! Like fresh when you use. I've never had a problem with it changing color.

                            1. s
                              SQHD May 15, 2009 07:20 AM

                              You can dry it. Just hang it from a coat hanger and make sure there's enough air flow so you encourage drying, not rotting. You could potentially freeze it, but frozen, fresh herbs are often far to delicate to be of any use later after you freeze them - they turn to goo. Alternatively, you could make a soup with them and then freeze the soup. Potato leek soup with dill comes to mind first. And it's super easy if you use a pre-boxed chicken stock.

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