Also known as dill weed, this is a green herb with wiry, thread-like leaves that grow in clusters. It has a strong, distinctive taste that is like a combination of fennel, anise and celery, with warm, slightly bitter undertones.
Swedish meatballs with cream sauce
Salmon Wellington
Smoked salmon and dill sandwich
Smoked mackerel, radish, cucumber, dill and bulgur wheat grain bowl
Chicken soup and dumplings
Scrambled eggs with smoked salmon and brioche
Potted salmon
Simple layered salad
Fresh dill is available from supermarkets and ethnic grocers. Dried dill is a perfectly acceptable substitute to fresh, and is even preferred in some Middle Eastern dishes.
Keep fresh dill refrigerated for up to one week.
Use only the leaves of dill, and discard the thick stems. This herb is popular in Scandinavian and Eastern European cookery, and is added to soups, grilled and boiled fish, gravlax, potatoes and vinegars. In the USA, pickled cucumbers and gherkins are flavoured with dill; in India, it is used as a vegetable in regional dishes. It is combined with yoghurt and soured cream in Greece and Turkey, and with broad beans, rice and koftas in Iran.
Article by Sejal Sukhadwala
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