Dill is actually native to southwest Asia and India, though it's now grown world-wide. Any sunny windowsill or patch of garden will do, really! The stems are fairly tough, but the lacy leaves are tender and flavorful. You can buy dill dried, but the flavor isn't quite as deep.
Dill is fantastic with fish of all kinds. You can use it in a marinade or sprinkle it on toward the end of cooking. We sometimes like kneading dill into a bit of butter to melt over the fish - and spread on our dinner rolls! Dill is also a nice pairing with many root vegetables, like potatoes, carrots, and parsnips.
Last summer, we discovered how much we love dill mixed in with salad greens. It's the perfect bright flavor next to sweet butter lettuce and spicy arugula. You can also mix dill into cream cheese, sour cream, or yogurt to make a quick condiment or dip for chips. Oh, and of course, dill flowers are absolutely necessary to make dill pickles!
However you choose to use it, add dill toward the end of cooking. It's strong flavor is surprisingly delicate under heat and can diminish quickly.
Here are a few dill-spiked recipes to try!
How do you like using dill?