This is our all time favourite herb by far. It’s an essential ingredient in our version of hodge podge, on new potatoes, in borscht, with cooked beets, in pickling, with beet leaf buns, in salad dressing, etc. If I could wear dill perfume I would!
Season: Baby Dill is available early in the spring and we usually have it until frost. There is sometimes a gap in the hottest part of the summer, and it can get aphids which are hard for us to wash off but won’t hurt you! It is most abundant in the early spring, so that’s an excellent time to freeze some for winter use.
Storage Tips: If it’s in a bunch, make sure it is either in a plastic bag in the fridge or you can trim the ends and stand it up in a glass of water in the fridge – though it is very tender and will only keep a few days that way. Make sure if you are storing it in a bag that it is completely dry or else it will rot. With fresh herbs, we try not to wash them unless they are excessively muddy or covered in aphids, as it spoils the flavour and keeping quality. You should rinse your fresh herbs immediately before using.
Preparation Tips: The creamy dill sauce used on our beet leaf buns and hodge podge recipe is TO DIE FOR! Highly recommend trying it.
Or: Roast some beets: any color will do. While the beets are still warm, skin & chop them and add goat cheese and fresh dill. Lady of the Lake’s Balsamic Vinaigrette dressing is also an excellent addition. You could eat this mixture on it’s own as a salad, I put this atop salad greens and it is absolutely to die for!
You can chop it and add it to a cucumber and onion salad and it tastes like fresh dill pickles!
Fresh baby dill leaves freeze well, and are great to have on hand in the winter for additions to salad dressing, soups, mayonnaise-based salads like egg or potato or pasta, etc. Simply rinse, dry, and chop, and place in a freezer bag.