Dill stems can be used to stuff and flavor meats and fish, to season stocks and soups, or even to enhance the dill flavor of pickles. Like bay leaves, dill stems should be removed from a dish before serving. [2] X Research source
The leafy sprigs make much better garnish than the stems, so remove any stems from the garnish and add them to the dill that you’ll be mincing.
Mix it in with a creamy potato salad Sprinkle it on French fries or potato wedges Cook it with roasted potatoes
¼ teaspoon (0. 75 g) garlic powder Salt and pepper, to taste 1 tablespoon (1. 6 g) fresh minced dill
Lamb served with dill and lemon can be paired with roasted potatoes.
While dill is commonly used in borscht, you can actually add it to any soup you like, including turkey, cream of mushroom, broccoli, beef and vegetable, tomato, and more.
Egg salad Omelets Quiche Scrambled eggs Deviled eggs Fritata
Cut a medium cucumber in half lengthwise and remove the seeds Grate the cucumber with a cheese grater Sprinkle salt over the cucumber and transfer it to a colander to drain overnight Transfer the cucumber to a clean towel and pat it dry In a bowl, combine the cucumber, two cloves of minced garlic, 2 tablespoons (30 ml) of olive oil, 2 cups (490 g) of Greek yogurt, and one small bunch of minced fresh dill Add a sprinkle of fresh lemon juice and stir to combine all the ingredients Serve the tzatziki with pita, bread, vegetables, or meats
You can add dill to any pickled vegetables, including beets, onions, and asparagus.
A tablespoon (6. 25 g) of fresh dill A teaspoon (0. 5 g) of dill weed Havarti dill cheese as a substitute for the cheese in the recipe
Garden or garden Cobb Greek Bean Pasta Fruit
Instead of using all dill, you can also use ¼ cup (6. 25 g) of dill and ¼ cup (6. 25 g) of chives.
Sprinkle it on roasted asparagus Roast potatoes, peppers, carrots, and other vegetables with dill[15] X Research source www. thekitchn. com/8-recipes-to-use-up-a-bunch-of-dill-200413 Garnish raw, steamed, or stir fried vegetables with sprigs of fronds
1 cup (25 g) fresh dill 1 large clove garlic ¼ cup (31 g) parmesan cheese ¼ cup (31 g) lightly toasted pecans ¼ cup (59 ml) olive oil
