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DILL
Most famous in the United States for flavoring the brine in which pickles are cured, dill is native to the Mediterranean region and southern Russia. Both the seeds and the delicate leaves (called dill weed) have culinary uses. Refreshing dill weed is milder than caraway but sweeter and more aromatic than anise; the seed is much stronger and more bitter in flavor than the weed.
Varieties
Both the seeds (the fruits of the plant, which are flat and oval) and dill weed, the top eight inches (20.3cm) of the aromatic, feathery leaves, are used. These are available in fresh and dried forms; however, the fresh forms of both provide the best flavor.
Availability
While fresh dill is most widely available in late summer, it is available in some markets year-round. Dried dill is sold in the spice section of most markets year-round.
Preparation, uses, and tips
Dill can be used to enhance many foods and is especially popular in Greek, Hungarian, Polish, and Russian cuisines. It goes well with oregano and mint, and can often be used interchangeably with these two herbs. It also combines will with mustard, horseradish, and parsley. Fresh dill adds elegance to fish dishes and green salads.
When adding fresh dill weed to yogurt sauces and cheese-based salad dressings, add 2 chopped tablespoons (8g) per cup (236.6ml) of dressing.
Heat diminishes the flavor of dill weed, so it’s best to add it to a dish just before it is removed from the heat. On the other hand, heating brings out the flavor of dill seed.
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