The feathery leaves of the dill plant add fresh green flavor to lighter dishes such as salads, seafood and vegetables. Also great in dips, spreads and homemade pickles.
FLAVORS THAT GO WITH DILL WEED:
Dill pairs nicely with these herbs and spices. Try them together the next time you're in the kitchen cooking something up for lunch or dinner.
- Chives: A small grass-like perennial plant belonging to the onion family. They are aromatic, hardy, and grow in clumps of slender, onion like tubular leaves with lavender flowers in the spring.
- Basil: Sweet and fragrant basil complements tomato-based dishes including pizza, pasta and marinara sauce. It also pairs well with vegetable, chicken, pork or seafood.
- Parsley: Parsley is mildly flavored and so versatile. Add to pasta, potato or chicken salad. Mix with melted butter and toss with vegetables or potatoes.
- Oregano: Meet oregano, a robust herb that comes in whole leaves or ground up, giving meals a peppery bite and a sweet, minty aroma. In Greek, oregano means “joy of the mountain." Even though it's super popular today, it actually wasn't wasn’t widely used in the U.S. until GIs returned from Italy during World War II. Our pure oregano is a delicious addition to any tomato dish, eggs and omelets, chicken, fish and pork, cooked vegetables, vinaigrettes and more. Consider it your go-to herb for that real Mediterranean flavor.
- Thyme: Cultures all over the world look to thyme as a great source for its unmistakeable, fresh aroma. One of the highest compliments to pay a Greek warrior, for instance, was to say he smelled of thyme. And in the Middle Ages, thyme was used to fend off nightmares. Today, our pure thyme holds its greatest place of honor in the kitchen as one of our most popular herbs.
GRAB YOUR DILL WEED PRODUCTS!
AND TRY THESE RECIPES THAT USE DILL WEED: