In 1991, the International Herb Association (IHA) established National Herb Week, to be celebrated during the week prior to Mother's Day. This year they named dill, Anethum graveolens, aka dill weed, as the herb of the Year for 2010.
The herb dill brings to mind the image of a crispy dill pickle. The pickling process is with the use of dill seeds. Dill seed is used as a spice with a flavor somewhat similar to caraway; but resembles fresh or dried dill weed. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany.
Dill weed is also a beautiful garnish; its green leaves are wispy and fernlike and have a fresh, sweet taste.
Using Dill Ideas:
Excellent herb to use when cooking fish, especially salmon and trout, as the delicate flavors complement each other.
Use dill weed as an added ingredient in sandwiches such as tuna, ham or grilled chicken.
For a meza or appetizer: Combine dill weed with Greek yogurt and chopped cucumber for making Tzatziki.
Add dill to your favorite egg salad or top deviled eggs.
Go French, with a cool Nicoise Salad made with grilled tuna steak, steamed Yukon potatoes, green beans, tomatoes and white beans. Mix with olive oil and fresh lemon juice.
And, where would gravlax be without dill? Serve on multi-grain dark bread with fresh dill while toasting the year of this 2010 herb with ice frozen Aquavit from Scandinavia flavored with dill seed.
Skoal!