dill

ive got some dill growing anybody know of any recipes i can use dill with thanks.

 

they use dill quite often in fish preparations in Scandinavian countries.
You can make for example a prawn cocktail with a sauce made of mayonnaise and ketchup, dill and hard boiled eggs cut in big pieces and mixed and served on toasts.

 

sounds good ill try it thanks for the recipe

 

They make gripe water with Dill and its also used as aflavouring ..
Anethum is a common ingredient in gripe water, given to relieve wind and colic in babies. The carminative volatile oil improves the appetite and aids digestion. Chewing the seeds is helpful in cases of halitosis. Anethum stimulates milk flow in lactating mothers, and is often given to cattle for this reason. An infusion of the flowering plant is recommended for urinary complaints and for coughs while soaking the hands in a decoction of the seeds is said to strengthen the nails.
Additional Comments: The name Dill is derived from the Old Norse dylla, meaning ââ?¬Ë?to lullââ?¬â?¢, or ââ?¬Ë?sootheââ?¬â?¢, alluding to its carminative properties. This herb was used as a charm against witchcraft during the Middle Ages and was burned to clear thunderclouds. Dill seed is a popular pickling spice, and the leaves are commonly used to flavour fish dishes. The stems and flowers are also used as a flavouring.
ill is one of those herbs that in effect has two different seasons. In early spring it is used for its leaves and then later in fall for its seeds. Each part of the plant has its own characteristics and properties. With its crisp grassy taste, dill leaves, or "dill weed" as it is called, is a natural to be paired with fish, mild cheeses, egg dishes, vegetable dishes, cream sauces, and it is especially good on potatoes. Cucumbers are another food that partners well with dill, either in salads, chilled soups or on tea sandwiches. Dill has a simple, clean taste. When using dill leaves, it is best to use it fresh rather than dried to get the most flavor. If using dill in a hot dish such as a stew or a sauce, be sure to add it just before serving, as it loses its flavor in the heat.

One of my favorite recipes for dill with fish is Gravlax -- the Scandinavian cured salmon dish. The fresh filets of salmon are covered with a mixture of salt, sugar, dill and coarse black pepper. They are then wrapped in plastic wrap and refrigerated with a weight on them for 3-4 days. The result at the end of this time, after the fish has been turned twice a day, is a lightly cured, slightly sweet and salty, tasty appetizer. Serve the gravlax thinly sliced either on triangles of hearty rye bread or on cucumber rounds with a drop of honey mustard
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