Fresh dill is a cook’s delight, lending dishes a sweet-sharp, pleasantly grassy taste. The delicate, feathery leaves should look bright; they droop quickly after picking, so use within a day or two. Refrigerate upright in a glass of water. Use fresh, or add to dishes at the very end of cooking. Dill offers a surprising amount of calcium, plus anticancer and antifungal properties.
Blend chopped fresh dill into softened butter along with minced garlic and chives. Toss with steamed carrots or butternut squash; stir into cooked grains such as farro or couscous; melt over grilled salmon.
Mix 1 cup plain Greek yogurt or sour cream, 2 chopped green onions, 3 tablespoons chopped fresh dill, 1 teaspoon Dijon mustard, and a dash of cayenne. Serve with jicama sticks or blue corn chips, dollop on vegetable chili, toss with cooked red potatoes, or swirl into tomato soup.
Shower minced fresh dill and Italian parsley over a Mediterranean pizza of feta cheese, sliced tomatoes, red onion, and kalamata olives.
