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Dill is totally underrated in the U.S. It's used prodigiously throughout Scandinavia, Eastern Europe, and parts of the Middle East.
Store dill in the fridge in a plastic bag for up to one week.
Dill works beautifully when added to soups, salads, pickles, drinks, and yogurt dressings. Always chop fresh herbs with a sharp, dry knife or simply tear with your fingers.
Lettuce Salad with Dill Vinaigrette
Crunchy Spring Salad with Dill Dressing
Quinoa Salad with Radish, Dill, and Avocado
Cold Cucumber Soup with Dill and Yogurt
Greek Hand Pies with Greens, Dill and Feta
Herb Kuku (Persian Herb Frittata)
Lemon Egg Salad with Capers & Dill
Polish Cottage Cheese Pancakes with Sour Cream & Dill
Dill Infused Vodka for Cocktails
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