Cookbook:Dill
| Dill | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Spices and herbs
Dill is an herb in the parsley family. Both the fern-like leaves and the seed are used.[1]
Characteristics
[edit | edit source]Dill has bright green, feathery fronds (called dill weed/herb),[2][3] whose flavor is somewhat like parsley and anise.[2][4] After flowering, the plant also produces dill seeds, which are brown and ovular with a pronounced anise- or caraway-like flavor.[2][4][5] Overall, the seed has a stronger flavor than the weed.[6]
Selection and storage
[edit | edit source]When choosing fresh dill weed, look for bright green color without yellowing, wilting, or sliminess. It should be stored in the fridge, wrapped in a damp towel and sealed in an airtight container, for up to several days.[1][7] Alternatively, you can keep the stems in a glass with an inch or so of water.[7] Dried dill weed is available, but the flavor and aroma are more degraded.[3][7]
Dill seed keeps for much longer, with a shelf life of months at room temperature when kept in an airtight container away from light, heat, and moisture. Like with most spices, the flavor dissipates faster when ground.
Use
[edit | edit source]Dill leaves (called dill weed) are used to flavor many foods, especially in Northern and Eastern Europe.[2][8] It is a popular herb used in various ways with fish, and it works well with creamy sauces and as a garnish.[1][3] When cooking with dill weed, you'll usually want to add it to your dish after removing from the heat to prevent flavor degradation.[2][7] However, some South Asian dals do use stewed dill, though the flavor lessens.[9]
Dill seed can be used much like caraway and fennel seeds, sprinkled over casseroles and breads, and in salad dressings. It is a main flavoring in dill pickles.[3][4]
Both the seeds and the leaves are commonly used to flavor cucumber pickles.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b c Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ Farrimond, Dr Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.
- ↑ The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ a b c d Thaler, Maximus; Safferstein, Dayna (2014-09). A Curious Harvest: The Practical Art of Cooking Everything. Quarry Books. ISBN 978-1-59253-928-4.
{{cite book}}: Check date values in:|date=(help) - ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ "Spice Hunting: Dill Weed". Serious Eats. Retrieved 2024-06-09.