Farmer in the Dill?

DillI find a lot of common herbs underrated, Dill is no exception. It’s little yellow flowers and wispy leaves make this plant look so light and airy and yet its most commonly associated with pickles. Now I like pickles just as much as the next gal but there is so much more that dill can enhance why limit it?!

Growing dill is quite easy. It’s slower to germinate and likes a damp soil to do so. Planting next to cabbage will help deter unwanted bugs. Dill can grow up to four feet tall but doesn’t shade anything because of it’s airiness. I know it doesn’t take  much to have plenty for the season, but it’s so easy to grown and has so many uses I tend to plant a fair amount. If a plant or two is left to seed it will replant itself, but don’t worry it won’t take over your garden.

Harvesting is just a matter of sniping what you need. The “heads” are the flower blooms, the “dill weed” are the wispy leaves, and if left to flower and make seed then you obviously have dill seed. All parts are usable. The seed has the strongest flavor. The stem, flowers and leaves can be used fresh or dry.

 

Garlic Dill Beef Roast
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This slow roasted beef is so good. It's tender and has great flavor. The amounts of everything will vary depending on the size of your roast.
Garlic Dill Beef Roast
Print Recipe
This slow roasted beef is so good. It's tender and has great flavor. The amounts of everything will vary depending on the size of your roast.
Ingredients
  • Any beef roast of your choice (London Broiltop bottom or eye of the round or serlion)
  • Whole Garlic Cloves
  • Fresh Dill
  • Red Onions sliced
  • Kosher Salt
  • Pepper
Servings:
Instructions
  1. Make cuts, the width of a paring knife and the depth of a garlic clove, evenly throughout the roast.
  2. Stuff a garlic clove in each cut.
  3. In the bottom of a roasting pan layer the sliced onions.
  4. Place the roast on the onions.
  5. Rub fresh dill (or dried if that's all you have), salt and pepper into the roast.
  6. Cover and let this sit at room temperature for about two hours.
  7. Bake at 250 degrees for 30 minutes.
  8. Then turn the heat down to 170 degrees and bake until the internal temperature of the roast is 120 degrees. (about an hour for each pound)
  9. When done, remove from the oven, cover lightly and let rest for 15 minutes. Then slice and serve.
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Old Fashioned Dill Pickles
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I know I said there's more to dill than pickles but seriously everyone should have a fermented dill pickle recipe.
Old Fashioned Dill Pickles
Print Recipe
I know I said there's more to dill than pickles but seriously everyone should have a fermented dill pickle recipe.
Ingredients
  • Fresh Pickling Cucumbers
  • 5 tbsp Kosher Salt
  • 3 cup Water
  • 2 each Fresh Grape Leaves
  • 3 each Cloves of Garlic smashed
  • 1 each Thin Slice of White Onion
  • 1 tbsp Crushed Red Peppers or 2 whole dried chili peppers
  • 6 each Whole Peppercorn
  • 2 each Head of Dill
Servings:
Instructions
  1. Wash the cucumbers very well in cold water.
  2. Bring the water and salt to a boil to dissolve the salt.
  3. In the bottom of a clean quart jar place the onion slice, one grape leaf, a couple of the garlic cloves, the peppercorn, the and one head of dill.
  4. Pack the cucumbers in the jar and top with the remaining ingredients.
  5. Pour the hot brine over everything leaving only 1/8 inch head space.
  6. Cover tightly with clean a lid and ring. Keep at room temperature for 1 week. Then the jar can be transferred to the root cellar. After 6 weeks the pickles are ready.
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