Dill is an annual herb in the celery family Apiaceae. Dill is grown widely in Eurasia (Europe & Asia) where its leaves and seeds are used as a herb or spice for flavoring food.
It has been growing quite well this year, due to the heat and regular watering’s of gardens and farms. Fresh Dill goes a long way in foods vs dried.
My dad always had a 3 Season Garden and my brother and I would tend to it, by digging the grounds, weeding, planting and harvesting. We would taste veggies straight from the vine.
My taste have definitely grown up from a kid as I have tasted/eaten a plethora of crazy veggies and fruits that I have never imagined.
I recently harvested quite a bit of Dill and chopped it all up. Here I incorporated it into 3 different recipes.
1 stick butter, salted or unsalted, softened
2 – 3 tsps. Dill, finely chopped
Mash/Stir dill and butter thoroughly. Spoon into small dish, cover and chill.
Dill Cream Cheese
8 oz block cream cheese, softened
1 T. Dill. Finely chopped
Mash/Stir dill and cream cheese thoroughly. Spoon into small dish, cover and chill.
Dill Sour Cream
½ C. sour cream
1 T. Dill, finely chopped
Stir dill and butter thoroughly. Spoon into small dish, cover and chill.
Dill Butter can be used on baked fish of any type, spread on bagels, top baked or mashed potatoes, toast and even used in baked goods.
Dill Cream Cheese is great on bagels as is or pictured here topped with smoked salmon, capers, tomatoes & red onion.
Dill Sour Cream is great on baked potatoes, stirred into mashed potatoes, topped on salmon (as pictured), or as a dip for chips/veggies.
Leftover dill can easily be frozen as is or mixed with olive oil or butter and frozen into ice cube trays and stored for a later use.
I went light on the measurement for the Dill with the butter, because the flavor comes through greater than it does with cream cheese and sour cream.
Always taste your fusion in the cold stage as well in the cooked stage. You will notice the flavor changes slightly. It all comes down to taste in the end.