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lots of fresh dill

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?

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  1. 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.

    1. 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. 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

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

          1. re: cassoulady

            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

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

              1. re: cassoulady

                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

                  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. 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

              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

                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. 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.