Speaking of abundance, dill is a great example of "you don't know what you've got until it's gone". As summer turns on it's heat our cool weather crops go to seed and we say goodbye to tender, aromatic dill leaves until fall. Some say good riddance old pal, who overstays his welcome and takes up too much room week after week in the crisper. But what of egg salad sandwiches on summer picnics, or salmon poached with lemon and dill on a hot summer's eve? We'll surely miss it, so here's how to preserve what you've got though dill has packed its bag and gone for the summer.
Dry it. Dry it fast and hot to avoid browning. On a hot day you can bunch it loosely and hang it in the sun. I love to hang dried herbs around my kitchen window.
Another good recipe is a Creamy Dill Sauce (excerpted from Farmer John's Cookbook of Angelic Organics)
In the food processor combine:
1/3 C. olive oil
2 Tbsp vinegar
1/2 Tsp minced onion
1/4 tsp dijon mustard
1/4 C. Sour Cream
3 Tbsp minced fresh dill
salt, pepper, and lemon juice to taste
Thank you to Kasey Kersnowski and Christina for contributing their favorite dill recipes.
Please feel free to comment on the blog and share your own ideas.