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Dill

List of Ingredients




If you do much pickling, consider growing your own dill--it's ridiculously easy. Sow it now and the seeds will be ready for use by the end of summer. If you can't wait that long to make your pickles, try tucking a whole flowerhead or several sprigs of leaves into each jar. The flavor is not quite as strong as the seeds, but it has a fresher character and certainly looks more dramatic.

The feathery, thread-like leaves and cheerful yellow flowers are a great addition to any garden be it floral, herbal or culinary. The leaves have a slightly grassy tang with hints of lemon, pine and fennel; the flavor of the seeds is stronger and heavier on the fennel side.

If you're growing dill for the seeds, be sure to let some plants flower. The seeds are ripe when the flower heads turn medium to dark brown and the seeds fall easily from the plant.

Besides cucumbers, another traditional use for dill is with fish--particularly salmon. It's a luscious combination, enjoyed for generations by Scandinavians in gravlax, but you can try it baked on or in salmon fillets or layered with smoked salmon and cheese for an appetizer.



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