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Also called: dill weed, dill seed
Forget four-leaf clovers - dill is the name
of the good luck game. A member of the parsley family, dill's
feathery foliage has long been a symbol of good luck. Dill
grows wild in much of southern Europe, and is cultivated all
over Europe, India and the Americas. Dill has a fresh bite
that really is unlike any other herb. Dill
weed or simply dill refers to the feathery leaves,
while dill seed is the
dried fruit of the dill plant. Both are used in pickling.
This is one spice that really tastes much
different in its fresh and ground forms. Fresh dill pairs
ideally with fresh new potatoes, smoked salmon, and tossed
with cooked shrimp and rice. Toss fresh dill with hot ingredients
just before serving to maintain flavor. When heated for long,
fresh dill loses much of its flavor - which is when the dried
or seed form is a better choice for slow-cooked dishes and
baked goods.
Dill weed adds a lovely taste to salads,
cured meats and a variety of sauces. Its subtle properties
make it an excellent experimental spice - it's hard to add
too much and ruin a dish. In the US, the most common use of
dill seed is in pickling.
Use fresh dill within a week, storing it
bouquet-fashion in a glass of water, with a plastic bag over
the top, in the refrigerator. Dried dill weed keeps best in
an opaque jar, as light fades the bright color and reduces
the flavor quickly. Seeds are offered whole and are often
crushed to release flavor before adding them to dishes.
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