I’ve become rather fond of dill over the last year or so. I’ve always loved big, fat crunchy Kosher dill pickles but I’m talking about the herb.
Since 2007, we’ve been making a variety of dip mixes for The Wright Taste, all with a different level of dill: Traditional, Garlic and Fiesta. So, we’ve always had dried dill in the Magic Drawer. I had a customer who would buy several packages of Traditional Dill Dip mix at the beginning of the season. She used it to flavor her potato salad. It always sounded good to me, but I’ve never tried it.
Harry’s the one who actually started us playing with it in some of our other foods. One night I was putting together potatoes to roast on the grill. I added onions, granulated garlic, Kosher salt, cracked pepper and he suggested some dill.
During the summer months, we eat a lot of salads with veggies fresh from the market. I like to whip together a quick homemade dressing and dill works great with Greek yogurt.
I’m not much of a pickle maker – we’ll see how the cukes do in the garden this year. But, my plans for the herb garden definitely include dill this year.