Dill and what I do with it.

 Hi Everyone!

I'm changing my Monday post a bit. No movies today. Instead, I am going to talk about the dill I grow. I have had many questions on what I do with it all. 

If you read my posts at all you know I am a huge fan of dill. I grow it every year.

 

Dill is expensive in the store and by growing my own I have the option of storing it in several ways. All through the growing season I pinch off stalks to use. This makes the dill grow fuller and stronger. Once I harvest the mature stalks I remove the dill. Very easy, simply run your thumb and forefinger down the stalk and the dill just slips off. 

	Fresh dill gets a good soaking, pat dry with a paper towel and placed on foil. The amount I would use for a meal.
Wrap and label it.	Then place in a freezer bag. I will have this bag full when I am done.
I dehydrate dill as well.	After the dill is dried I do put it in the mortar and pestle to make it finer. The store is an air tight jar.

Infusing dill or any herb with oil. I like the lightness and neutral taste of grapeseed oil. I get pretty glass bottles with corks from the dollar store. Clean and sterilize the bottles. Take the back of a wooden spoon and press into the dill to release oils. Place dill in the bottle. The more dill the stronger the flavor. Heat oil to just warm and then pour into bottle. Allow to cool. At this point you can remove fresh dill but I leave mine in. Cork the bottle and place in dark cool place for 1 week. At this time remove the fresh dill. If using dried you can leave it in.

Vinegar flavored dill. Ohh so good. I use Rice vinegar simply because I like the taste of it but red or white wine vinegar are great too. I do use dried dill and herbs for this. In a clean and sterilized jar place the dill, I also use garlic clove with mine. Pour the vinegar over the herbs. If using a metal screw on lid place plastic wrap over the jar then the lid. You don't want the vinegar in contact with metal. I us cork bottles. Once this is done place in dark cool place for 2 weeks. There is nothing like making your own flavored oils and vinegar.

 

For the next question I get a lot. What do I use dill for? I do use it for savory and sweet recipes. Tonight we are having cod for dinner and I will use dill oil in my pan and season it with sage. Not much just enough to coat the pan. If I didn't have the oil I would season my fish with the dry dill.

Other uses, chicken, mac and potato salads, egg salad, scrambled eggs and quiche type dishes and casseroles. Don't forget soups. Dill on all kinds of veggies. I can't eat a salad with out a bit of dill sprinkled on top. I also use dill in cookies, cakes and breads.

 

Dill in the freezer will last at least 4 months.

Dried dill will last 3 years in a tightly sealed jar out of sun light.

Dill oil will last 4 month or more if stored in cool dark place.

Dill vinegar will last 2 to 3 months.

 

One last thing, I do make my own smudge sticks. I always add a bit of dill. 

I hope this answers a the questions and if you have more just leave them in a comment. 

 

Nicole