From: Laura Michaels Laura.aol.com
Date: Wed, 21 Feb 1996 19:52:44 -0500
Any suggestions on a variety of dill that will do well when grown in a pot on the porch?
I've heard Bouquet dill is supposed to be smaller than regular dill. I also just saw some seeds in the store for a variety called Fernleaf dill. Anyone have any suggestions as to what variety will stay relatively small and be able to survive in a container?
From: Joyce Schillen <jschillen.magick.net
Yes, Fernleaf dill is a dwarf variety that does well in containers. It has nice, full leaves for dill weed, fresh or dried.
From: Stone_Haus_Farm.prodigy.com (MRS PAT E SWEETMAN)
And we are talking about dill too, I think. My knowledge of it is 'Fernleaf' is as dwarf as you are going to get. It gets to be about 18" high which is half as high as 'Bouquet' gets. The good thing about 'Fernleaf' is that is a slow bolter and the foliage is a nice dark green. I think the reason 'Bouquet' is called a compact is because the foliage is compact and finely cut. But its scheduled height is only 4 inches (36") shorter than Common Dill.
From: Margaret mlaute.micron.net
I'd suggest you plant dill in with your veggies, and let one or two go to seed and remain in the garden. You may never have to plant dill again. I still have it volunteering after 23 years of initial planting. Therefore, get a good variety to start with. I hoe it out between rows, but if it volunteers in a row of veggies, I usually let it go. It give me dill and repels numbers of insects. Try it.
From: "Fran E. Rich" <frich.tenet.edu
> I'd suggest you plant dill in with your veggies, and let one or two go to
This is the way my fennel used to do - had to pull volunteers out of the lawn! Then one year it all died :-(
Subject: dill-onion bread
From: Mindy Vinqvist mvinqvist.mta.ca
This isn't my recipe but I got it from somebody on the net (somebody nice I'm sure... ;-) )
A dilly of an onion bread
3 1/2 cups bread flour
1 cup water
1/2 cup chopped onion
3 tablespoons sugar
1 tablespoon dried dill
2 tablespoons vegetable oil
2 teaspoons salt
2 tablespoons paprika
1 package dry yeast
Follow manufacturer's instructions for placing ingredients into bread pan; select bake cycle, and start machine.
Of course, if you want to make this by hand, you already know what you are doing so have fun. I haven't tried it yet, though will soon.
Where I come from, 1 package of yeast = 1 tbsp = 3 tsp which seems a lot for a bread machine...oh well, won't know til I try. wish me luck.
Subject: dill-onion bread: thanks!
From: widera.unr.edu (Debra Widera)
I made the recipe you posted for dill onion bread last night! It was great. I did, however, change it just a tiny bit: I used 1 c. dark rye flour and 2 1/2 c. bread flour. Made it a little exotic. And the smell was heavenly all through the house! Of course, then I had to try it out (and this was *after* dinner!). I did use *green* onions, too (I have some growing in a pot)
From: "Fran E. Rich" <frich.tenet.edu
One of my favorite things to use dill on is smoked salmon. I get a nice size salmon filet, sprinkle with kosher salt and fresh ground white pepper, then lay whole dill sprigs across the top. I put one burner on my 2-burner gas grill on low and put on top of it a cast iron smoker box filled with wet mesquite or hickory chunks. Put the salmon filet on the side of the unlit burner, close the lid, and let it slow-cook for several hours.
Just took one off the grill about 1/2 hour ago. Heaven!!
From: Sheila Foster <foster.engr.csulb.edu
I'm not generally found of dill, but, as with all herbs, it turns out that there are some places that I like it. My favorites are in stuffed grape leaves, in dilly bread, and in a chicken, barley, mushroom soup with lemon. Unfortunately I don't have a recipe for the grape leaves, and I use a commercial organic herb mix for the chicken soup so don't have exact proportions, but will post if anyone wants it.
From: "Mary Ann Gareis" <mgareis.warrior.MGC.PeachNet.EDU
As a homemaker who works outside the home, is soon to be a mother as well, and who has too many hobbies, I tend to keep cooking as simple as possible, which is where herbs come in. They can make anything taste fancy. Anyway here's a couple of dill recipes I use
Arrange well thawed whiting fillets (or the fish of your choice) in a lightly greased baking dish. Pour about 1/4 cup white wine over it. Sprinkly with parmesan cheese, dill, and pepper. Cover and bake for about 20 minutes at 400 or until fish flakes easily.
Also try adding ground mustard seed and maybe 1/2 teaspoon of dill weed to Salmon patties. My husband never liked salmon until I did this.
Saute or steam a combination of sliced crookneck squash and zucchini and toss with dill--very tasty vegetable dish.
The following recipe is from one of my booklets, "Herbal Breads & Spreads."
Sorrel & Dill Aioli ~
1 1/2 cups sorrel leaves, rinsed and torn into small pieces (you can also use spinach)
3 tsp. fresh dill (or 1 1/2 tsp. dried)
1 egg yolk
1 1/2 tsp. lemon juice
1/4 tsp. salt
3/4 cup olive oil
Blend the sorrel and dill in a blender or food processor. Add the eggyolk and a few drops of the lemon juice. While blending on low speed, drizzle in the oil very slowly in a fine stream. Add the salt and remaining lemon juice and blend well.
From: Judy Burley <jburley.trianon.worldtel.com
Here is another recipe from "At Home with Herbs" - I have made it and enjoyed it - hope you do too!
Mustard Dill Sauce
This cold sauce is the ideal accompainment to salmon. But it also goes well with other fish such as pickled or smoked fish such as cod. It keeps well in the fridge for several days.
1 tbsp. tofu
2 tbsp. french mustard
1 tbsp. sugar
2/3 cup sunflower oil
2 tbsp. of white wine vinegar
bunch of fresh dill
Salt and pepper
This is best made in a small container using a mayonaise method - that is to combine all ingredients except dill and oil - stir ,and then add oil drop by drop until assimilated into the other ingredients. Then add chopped dill. The tofu is a great substitute for the raw egg yolk often used in mayonaise.
Subject: Lemon dill sauce
From: "Sharon A. Ruck" <sharon.software.nsbf.nasa.gov
Dill is one of my favorite, probably the favorite in fact, herb to grow and use. Kids do well with it, it will reseed and amaze them by coming back by "magic".
I use it in almost all sauces and potatod dishes. Here is my favorite sauce. I am VERY bad about measuring things, I just dump amounts I think I will need and adjust everything else to compensate; these should be approximate:
Make a smooth roue:
melt 1/4 cup butter
add enough flour to make it smooth, stirring to avoid lumps
juice a lemon and add to the roue
add as much dill weed as you like, to taste I use the stems and leaves rather than seeds for a smooth sauce, but I bet you could use the seeds for a different texture/flavor.
You can also add cheese to this while heating and it is GREAT over broccoli, my daughter will eat her vegies this way any day.
Subject: dill with carrots, recipe (kinda)
I haven't found the secret to growing dill yet. I've only tried a couple of years. In Michigan they all got cut off about two inches above the soil. Maybe rabbits: I didn't think to use the bloodmeal around them. In MA they were all stalk and flower. I think I need to try a sunnier place and the fernleaf dill to get more of the leaf.
I have seen very green, leafy dill at Cook's Gardens in Vermont in August so I know it is possible.
I use dill seeds or lots of the greens (purchased at the fruit stand, alas) in potato salad; don't work from a recipe. A book that I borrowed from the library says that dill is good with root crops. The only recipe I've used often, where dill is the strongest flavoring is with carrots.
I cook the carrots in a small amount of salted water until tender. Try to end up with just a tablespoon or two of water in the pot; then toss with butter and a lot of chopped dill weed. Keep hot but do not cook the dill weed for long; its flavor is very tender.
Oh yeah, book says "dill is mentioned in a 5000 yr old Egyptian medical treatise and has been used constantly as a medicine since"... Hiccups are mentioned; it is a plant of good omen.
Book is: The Complete Book of Herbs and Spices by Sarah Garland.
Sorry, haven't tried this but it looks good:
White sauce with dill from The Complete Book of Herbs and Spices by Sarah Garland
make basic white sauce with
2 tbslspoon butter
1 heaped tblspoon flour
1 1/8 cup milk (about)
add 1 1/2 cup finely chopped dill leaves or 1 tspoon dill seeds
add 2 tblspoons sour cream, off heat, just before serving
Subject: Dill recipe
From: Chris CReeve.banyan.com
When I have fresh dill, I like to make a German potato salad. Some recipes I've seen use bacon, but my mother and my aunt don't and they're "authentic" Germans.
This is a process, more than a recipe.
Cook the potatoes. My mother boils them, I nuke them.
Slice them as thin as you can and still have them not fall apart.
Add some chopped onion. (For 4 large potatoes, I'd add one large onion - you can vary for your taste and whether you need to talk to anyone after lunch :-) )
Add lots of fresh dill (what's lots? For this amount of potatoes, 1/4 c.+ of dill)
My mother adds a couple of tablespoons of vegetable oil, I skip it.
Add a few tablespoons of vinegar, Mom uses white vinegar, I use homemade herb vinegar.
Then, make a triple strength chicken broth by adding 3 t. of bouillon powder to 1 c. of water (you won't need all of this, but keep the same proportions if you make less).
Add as much of the broth as needed to make a dressing. There should be a little left in the bottom of the bowl, but not a lot.
Tastes best at room temperature (not chilled), but keep refrigerated when not eating it.
Subject: Dill recipes
From: GUA.prodigy.com (MRS BETH S LAVERTY)
I am not expert on growing herbs but I do love to cook with them so have lots of wonderful recipes. I do have a small herb garden but here in Maine only get to grow for a few months of the year. The rest of the year I enjoy the results of the garden in my kitchen!
I am sending three of my favorite dill recipes... Enjoy
Cottage Dill Bread
Recipe By : from Electric Bread by Innovative Cooking Enterprises
Categories : Bread Machine Recipe
FOR 1 POUND LOAF
1/2 cup water
2 cups flour
1 Tablespoon dry milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon butter or margarine
1/4 cup cottage cheese
1/2 teaspoon dry onion
1/2 teaspoon dill weed
1/2 teaspoon dill seed
1 teaspoon yeast (fast rise) or
2 teaspoons active dry yeast
Add ingredients in the order your bread machine requires. Some have you add liquid last. Bake on regular cycle and ENJOY.
Serving Ideas : Serve warm for the wonderful aroma!!!!
NOTES : The recipe book says you may have to add more water if thedough seems too dry because cottage cheese liquid varies. Add a teapoon at a time until dough seems right.
Green Bean and Dilly Stir- Fry
Recipe By : from All American Low Fat Meals in Minutes by MJ SMITH
Categories : Vegetables
4 teaspoons vegetable oil
1 1/2 lb green beans, washed and trimmed
6 scallions -- sliced
1/4 cup chopped fresh dill
3 tablespoons balsamic vinegar (or red wine vinegar)
1/2 teaspoon salt (optional)
Place washed and trimmed beans in a microwave dish with 2 tablespoons water. Cover and microwave on high for 5 minutes. (If using canned beans you can skip this part.) Drain. Heat oil in large skillet over high heat. Add beans and stir fry for 4 minutes, until brown specks appear on beans. Add scallions, dill vinegar and salt. Cook for 8 more minutes over medium heat, Serve hot.
NOTES : You can use this recipe with canned or frozen beans and almost fool yourself into thinking they are fresh. I use Balsamic vinegar because I prefer it. It is your choice. You can used dried dill (about 2 Tablespoons I think)
Recipe By : Beth Laverty
Serving Size : 1 Preparation Time :0:00
Categories : Snacks
1 lb oyster crackers
1 cup oil
2 teaspoons garlic powder
1 package Hidden Valley Ranch Mix (powder)
1 teaspoon dill weed, dried
Mix oil, garlic powder, salad dressing mix, dill weed. Pour over crackers and toss. Spread in thin layer on a cookie sheet to dry. Can also be put in oven at 250 degrees. Toss often until mix is dry.
NOTES : Keep copies of this recipe on hand because once you serve it folks will want the recipe. And beware it is addictive!
Culinary herb FAQ: http://www.henriettesherbal.com/faqs/culi-2-13-dill.html