dill

Botanical Name: Anethum graveolens
Also Called: Anethum graveolus and Fructus Anethi
Parts Used: Dried ripe fruit

As a sweet herb, Dill is not used very much in this country. When it is used, it is for flavouring soups, sauces, etc. The leaves added to fish, or mixed with pickled cucumbers give them a spicy taste.
Dill vinegar is a popular household condiment. It is made by soaking the seeds in vinegar for a few days before using.
The French use Dill seeds for flavouring cakes and pastry, as well as for flavouring sauces.
Perhaps the chief culinary use of Dill seeds is in pickling cucumbers: they are used in this way chiefly in Germany where pickled cucumbers are largely eaten.

Cucumber 'n Dill Pasta Salad

1/2 Cup milk
1/2 Tsp salt
1/2 Tsp pepper
3 Tsp dillweed
8 Ozs sour cream
2 Cups curly pasta
2 Cups cucumbers
1 Cup cherry tomatoes
1/2 Cup red onion
3 Tsp vinegar


Cook curly pasta according to the package directions; drain and rinse with cold water. In a large bowl, combine the pasta with sliced cucumber, halved cherry tomatoes, and chopped red onion. In a medium bowl, stir together sour cream, milk, dillweed, pepper, salt, and vinegar. Pour the dressing over the salad and toss until evenly coated. Cover and refrigerate for at least 1 hour. Serves 5

Swedish Meat Bake

2 Tbsp oil
1/2 Tsp salt
1/4 Tsp pepper
1 Cup macaroni
1/2 Tsp dillweed
1 LB ground beef
1 Cup sour cream
1/4 Tsp nutmeg
1 can cream of mushroom soup


Prepare macaroni according to the package directions. Drain. In a medium bowl, combine ground beef, salt, nutmeg, and pepper. Mix well and shape into meatballs. Heat oil in a skillet, and cook the meatballs. Drain. Blend in cream of mushroom soup, sour cream, dillweed. Stir in the macaroni, mixing well. Pour into a baking dish and bake for 25 to 30 minutes. Serves 5

Kim's Kitchen