Dill isn’t just for pickles, Friends. In fact, if you don’t like pickles, that’s not to say you don’t like dill (the true culprit could be the vinegar). Dill is marvelous in salads and dressings, in soups, with eggs, in fish dishes and as a meat rub, with its soft and sweet taste. In the body, dill acts as an antioxidant and helps neutralize certain carcinogens, such as those from cigarette and other smoke. Dill also prevents bacterial overgrowth.


Wrap fresh dill in damp paper towel and place in a plastic bag, in the fridge. Fresh dill will usually last a couple days tops. It could get slimy if not used fresh. Or else dehydrate dill as soon as possible.


Beet Salad w/Walnuts & Spiced Sour Cream
Creamy Cucumber Dill Potato Salad
Cucumber & Sweet Onion Salad w/Greek Yogurt
Elizabeth’s Never-fail Salad Dressing
Mediterranean Beet Salad
Quick-Pickled Beets
Refrigerator Dilly Beans
Refrigerator Pickles
Savoy Cabbage Dolmas
Savory Chard Pie
Sunflower Oil Vinaigrette
Tomato Dill Pasta Salad
Turkish Zucchini Fritters
Turnip Salad w/Summer Savory Dressing

Cooking & Eating Tips

Dill is definitely perfect for your various pickled items, including pickled cukes, dilly beans, and pickled eggs. But it’s awesome with some thinly sliced carrots sautéed in butter, too. It’s a staple of great veggie and chip-dip (make your own super-quick with sour cream, mayo, onion and garlic powders, and whatever other seasonings you love–just stir together and voila!).