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Dill, Herb of the Year 2010

To find lots more dill recipes and lots of information about the Herb of the Year, go to my Herb of the Year blog. And my books, Homemade Crackers Using Herbs and Great Dips Using Herbs both have several dill recipes for dips, crackers, etc.

Pickled Dill Green Beans

2 lbs. stemmed young and tender green beans

Pack the beans lengthwise in jars leaving 1/4 inch headroom and in each jar add:

1/4 teaspoon cayenne pepper or a 1 inch piece of your favorite hot pepper
1 clove garlic
1 small head of dill or 1 1/2 Tablespoon dill seed

Mix together the following in a saucepan:

2 1/2 cups water
2 1/2 cups apple cider vinegar
1/4 cup salt
1/2 teaspoon sugar

Bring to boil, pour over the bean-packed jars, leaving 1/4 inch headroom. Seal jars and process 15 minutes in boiling water bath.

Makes 4 pints.

Dill & Lemon Mayonnaise

1/2 cup light mayonnaise (like Hellmans)
1 Tablespoon chopped fresh dill
1-1/2 teaspoons chopped fresh parsley
1-1/2 teaspoons lemon juice
Optional: Dash salt & pepper to taste and 1 or 2 drops tobasco sauce

In small bowl stir mayonnaise, dill, parsley and lemon juice and optional ingredients. Refrigerate until ready to use. Serve with grilled or roasted meats, poultry, seafood or as a delicious dip for vegetables. Makes about 1/2 cup.

Tips for seasoning with dill:
Dill seeds have a robust flavor, so use sparingly.
Dill leaves can be dried or frozen. Simply trim off some with scissors as needed.
Dill can be frozen in little zipper plastic bags for up to 6 months. Simply take out what you need and keep the rest frozen until later.
One tablespoon chopped fresh dill equals 1 teaspoon dried dill weed.
One half ounce fresh dill equals about one half cup of leaves.

To see more of what I grow in my garden, people and gardens I visit and more: Questions and comments always welcome by email through my website. Happy gardening!