Versatile Dill

Dill is a misunderstood herb.

When people think of dill, they think of pickles. While dill adds to the flavor, vinegar is the real cause of a pickle’s distinctive taste. It is a common but erroneous assumption that all foods flavored with dill must taste like pickles.

The reality is, dill’s range of flavors is quite diverse. This versatility makes dill my favorite herb (along with its misunderstood nature, which naturally pulls at my heartstings).

Dill flowers in the produce section. I prefer to buy ground dill leaves.

One use for dill is with fish. Sprinkled on a fillet or stirred into tuna salad, dill enhances the fish flavor quite nicely. So dill tastes fishy then? Not at all! On its own, dill has a scent and flavor no more pungent than that of other herbs like basil or sage. It’s a savory herb, but slightly sweet.

One of my favorite uses for dill is to put it in quickbread rolls. The result is a mild herb bread which is good as a snack or side dish. And they taste nothing like fish or pickles.

Dill Bread

2 cups white or whole wheat flour

2 tablespoons brown sugar

1 tablespoon dill weed

1 ½ teaspoons baking powder

½ teaspoons baking soda

½ teaspoon salt

¼ cup oil

¾ cup milk

1 egg

In a mixing bowl, combine flour, sugar, dill, baking powder, baking soda, and salt.  Pour in liquid ingredients; stir just enough to incorporate.  Dough will be thick and sticky.  Drop by spoonfuls into a greased muffin tin. Bake at 350 degrees for approximately 15 minutes.  

Enjoy!

 ~ Snickerdoodle