What’s the big deal, with dill? A whole bunch! Dill not only tastes amazing and helps reduce the need for salt in many dishes, it has numerous helpful benefits. This feathery herb contains a significant amount of Vitamins A and C and trace amounts of folate, riboflavin, manganese, iron, calcium, potassium, fiber and protein. Dill has been said to boost digestion, reduce gas, alleviate menstrual and respiratory disorders, provide relief from insomnia, and even help stop hiccups. Dill also promotes a healthy immune system, as well as a positive inflammation response, helping to protect against arthritis. Truly, the list does not end at here.
Dill, has been used for hundreds of years for medicinal purposes. However, its best known for its strong, tangy, yet sweet flavor that we apply to many dishes. Dill can best be paired with root vegetables, fish, meat and salad greens. You can even get creative with this fresh herb by creating a quick and easy condiment, by simply adding it into butter, cream cheese, sour cream, or yogurt. We recommend using fresh dill at the last stages of composing your dish. In doing so, you will get the strongest flavor. Dill is a delicate herb and can deteriorate under high temperatures. Here are some recipes to get your started, have fun and enjoy your time in the kitchen.
Tomato Salad with Red Onion, Dill and Feta (recipe by Faith Durand on thekitchn.com)
1/2 red onion
1 pound tomatoes, about 2 large, 1 red and 1 orange
1 clove garlic
Flaky sea salt and freshly-ground black pepper
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 red bell pepper, seeded and cut into 1-inch chunks
1/4 pound cucumber (approximately 1/3 cucumber), thinly sliced
1 cup kalamata olives, pitted
1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped
1 cup crumbled feta cheese
- Finely slice the red onion and put the slices in a bowl of cold water while cutting up the rest of the vegetables, 10 to 15 minutes. Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.
- Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.
- Add the red onion, red pepper, cucumber, olives, and herbs and let marinate for 10 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.
- Lift out of the bowl with a slotted spoon, leaving juices behind. Place on a large platter and serve immediately.
LEMONY CHICKEN SOUP WITH FARRO, WHITE BEANS, AND KALE (recipe by Katherine Saks)
- 3 tablespoons olive oil, divided
- 2 large carrots (about 10 ounces), coarsely chopped
- 2 onions, coarsely chopped, divided
- 12 garlic cloves, thinly sliced, divided
- 1 1/2 cups shredded cooked chicken
- 10 cups low-sodium chicken broth
- 1 cup whole farro
- 2 1/2 teaspoons kosher salt, divided
- 1 (15-ounce) can cannellini (white kidney) beans, drained, rinsed
- 1 cup thinly sliced Tuscan kale
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- 4 tablespoons salsa verde (optional)
- 1/4 cup coarsely chopped dill
- 1 baguette, sliced, toasted
- Lemon wedges (for serving)
- Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you’re not using carcass, simmer 15 minutes.)
- Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary.
- Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables.
- Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8–10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3–5 minutes.
- Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.
*Soup can be made 2 days ahead. Chill in a resealable container.
Instead of salsa verde, you can use coarsely chopped parsley, cilantro, and/or mint. This recipe uses whole farro rather than the semi-pearled variety. To substitute farro, use wheat berries.
Dreamy Dill Dip with Pita Wedges (recipe by Samantha at Five Heart Home)
FOR THE DIP:
1 cup Greek yogurt
1 cup sour cream
1/4 cup fresh minced dill weed
1 tablespoon fresh minced parsley
1 tablespoon apple cider vinegar
1 teaspoon garlic salt, plus more to taste
Freshly ground black pepper
FOR THE PITA WEDGES:
4 (6-inch round) pitas
3 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
Salt & freshly ground black pepper
TO MAKE DIP:
In a medium bowl, blend together Greek yogurt, sour cream, dill, parsley, vinegar, garlic salt, and papper; mix until smooth and combined. Taste and adjust seasonings, if desired. Refrigerate for at least 8 hours or overnight. Taste and adjust for seasonings again, if necessary, and serve with fresh raw vegetable dippers, crackers, chips, or Baked Pita Wedges.
TO MAKE PITA WEDGES:
Line a large baking sheet with foil, adjust rack to center position of oven, and preheat to 400°F. Stir garlic powder into olive oil and set aside.
Cut each pita into 6 wedges (slicing it like a pizza). Spread out wedges on prepared baking sheet and brush with olive oil. Lightly sprinkle with salt and pepper. Flip wedges over and repeat on second side. Bake for 7 to 10 minutes or until beginning to turn golden brown. Flip wedges over and bake for an additional 2 to 3 minutes or until second side is toasty.