Thursday, August 1, 2013
Dill is in season and our garden is loaded with it. We dry the wispy green fronds to use as an herb in cooking and salads all year long. Chopped fresh dill is also amazing sprinkled on baked cod or sole. It adds a wonderful bright, tart flavor to the dish.
Fresh dill is also what we use when making anything pickled - especially "Wild Bill's Dilly Beans"! - which are a combination of tender green and yellow beans from our garden. Great used on a relish tray or in a cocktail. The delicate blooms (shown above) remind me of little Sputnik satellites, and will also eventually yield dill seeds.