Annual
Dill always brings to my mind very distinct memories and aromas. I think of my mother’s dill pickles and strangely enough, dill pickle chips.
The seeds are used in breads, salad dressings, fish chowders and soups, gravy and sauces and with lamb or beef stew. The leaves, which have a slightly milder flavour than the seeds, are known commercially as dillweed. Dillweed is great with fish and seafood (a classic with salmon), light cream soups, potato and seafood salads, sauces, scrambled eggs and omelets, seafood quiche, and with vegetables such as squash, green beans, cauliflower and carrots. Dill is also found in many Scandinavian dishes.
[Basil] [Chamomile] [Chives] [Coriander] [Dill] [Garlic] [Marjoram] [Mint] [Nasturtium] [Oregano] [Parsley] [Rosemary] [Sage] [Savory] [Tarragon] [Thyme] [Herbal Teas]
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