Dill provides a tangy addition to pickles, salad dressing and fish dishes. Both its and are used as . Dill's name comes from the old Norse word "dilla" which means "to lull", reflecting its traditional use as a stomach soother. It has been used for its culinary and medicinal properties for millennia. Dill was mentioned both in the bible and in ancient Egyptian writings. Fresh dill will only keep about 2 days or can be frozen. Dill seeds should be stored in tightly sealed containers in the dark and will keep for 6 months. Dill is a good source of calcium, manganese, iron, fiber and magnesium DILL

Dill Beer Bread Ingredients: 3 cups all-purpose flour 2 1/2 tsp. baking powder 1 tsp. 2 tsp. ground seed 1/4 cup minced fresh dill 12 oz. porter or other dark beer

Preparation: 1. Heat oven to 400F. Grease an 9 x 5 loaf pan. 2. Mix all the dry ingredients together. 3. Add beer and mix until just blended then spoon into pan. 4. Bake for 50 - 60 minutes until a toothpick inserted in the center comes out dry

Dilled Peas & Potatoes Ingredients: 1 large bunch of fresh dill (1/4 pound, 114g), finely chopped (or 5- 6 tablespoons of dried dill weed) 3 green (spring) onions, finely chopped 1/2 cup of olive oil 3 - 3 1/2 pounds of potatoes, peeled, cut in chunks 2 pounds of frozen or fresh peas (do not use canned) 2-3 teaspoons of sea salt (or to taste) 2 1/4 cups of water 5-6 tablespoons of lemon juice (juice of 2 lemons) 1 tablespoon of flour Preparation: Sauté dill and onion in oil in a large pot until onion softens slightly. Increase heat to high and stir in peas, potatoes, salt, and water. Bring to full boil, reduce heat, cover, and simmer for 25-30 minutes, until potatoes are fairly soft. In a small bowl, combine lemon juice and flour and stir until the flour dissolves. Add 1/2 cup of liquid from the pot, stir to mix well, and pour the lemon mixture into the pot. Stir, cover, and cook 5 minutes more. Turn off heat and leave the pot on the stove for 15 minutes before serving. Serve hot or warm. Yield: serves 4-5 as a main dish, 6-8 as a side.

Dilled Fish Cakes Ingredients: 9 tbsp. unsalted butter 1 medium yellow onion, roughly chopped 1 rib , roughly chopped 1 lb. boneless, skinless haddock or cod, cut into 4 large pieces* ⅓ cup heavy cream 1½ cups dried bread crumbs 3 tbsp. mayonnaise 2 tbsp. minced fresh dill 1 tbsp. Dijon mustard 1 tbsp. fresh lemon juice 1 tbsp. minced dill pickle *You can use any fish - trout, bass, perch 1 tsp. lemon catfish, even canned tuna or salmon ½ tsp. Tabasco 1 egg Kosher salt and freshly ground , to taste ½ cup yellow cornmeal Preparation: 1. Heat 3 tbsp. butter in a 12" skillet over medium heat. Add onions and celery and cook, stirring, until soft, 5–6 minutes. Add fish and cream and bring to a boil over medium-high heat. Cook, covered, until fish is cooked through, 6–8 minutes. Let mixture cool for 15 minutes. Flake fish in the skillet with a fork, then transfer mixture to a large bowl. Add bread crumbs, mayonnaise, dill, mustard, lemon juice, pickles, zest, Tabasco, egg, and salt and pepper. Toss mixture together until well combined. Shape fish mixture into twelve ½"-thick patties. Dredge each patty in cornmeal; set aside in refrigerator for 30 minutes on a parchment paper–lined baking sheet. 2. Heat 3 tbsp. butter in a 12" skillet over medium heat; add 6 patties to the skillet and cook, turning once, until golden, 8–10 minutes. Wipe out skillet; repeat with remaining butter and fish cakes.

For an extra "dilly" taste - add a Dill Caper Cream and serve as a sandwich with some sweet fries on the side

Dill Caper Cream Sauce

Ingredients: 1/2 cup sour cream $ Click to see savings 1 tablespoon chopped fresh dill 1 tablespoon capers, drained

Preparation: Stir together sour cream, chopped fresh dill, and drained capers in a small bowl

Old Fashioned Dill Pickles

Ingredients:

3-4 pounds (1 1/2-2 kilo) young and small (dark green, firm, warty skin) 2-4 sprigs of fresh dill 6-8 fresh , peeled and cut in half water kosher salt white vinegar

Preparation:

1. In a large jar, place 2 sprigs of dill and 3-4 cloves of garlic. 2. Wash and snip off ends of cucumbers. Put cucumbers in the jar until it is full. 3. Add water to the jar, one cup at a time. Then add 1 tablespoon of kosher salt and 2 tablespoons of white vinegar for every 3 cups of water added. 4. Top with 2 more sprigs of dill and 3-4 more cloves of garlic. 5. Once the jar is filled to the top, seal jar. Gently shake to mix. 6. Set in window or outside where it will get some sun. Allow approximately 4 days for fermenting. If you like more sour pickles, you can let them stay in the jar for an extra day or two. 7. Refrigerate.

Zucchini Dill Pickles Ingredients: 1-1/4 cups water 1-1/4 cups cider vinegar 1 teaspoon salt 2 teaspoons 12 black peppercorns 4 slender zucchini unpeeled and thinly sliced 1 medium onion sliced and separated into rings 2 garlic cloves thinly sliced 1 red bell pepper cut into 1/2-inch squares 2 Tablespoons chopped fresh dill leaves Preparation: In a wide saucepan combine the water, vinegar, salt, mustard seed, and peppercorns. Bring to a gentle bubble and cook uncovered for 10 minutes Meanwhile combine the zucchini, onion, garlic, and red bell pepper in a large bowl and toss to combine. Pour the hot liquid over the vegetables. Scatter on the dill leaves and stir to mix. Cover the bowl with aluminum foil and allow to stand at room temperature for 4 hours. Refrigerate until thoroughly chilled and drain off the liquid to serve.