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I have dill up to my ears. It just appeared out of nowhere. Answered

Seriously like four foot plants everywhere. I'm drying some now in my oven, but I'm not sure what to do with it after that.

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hishealer (author)2009-09-10

Let me give you my mailing address... Seriously, I'm jealous ;p

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jtp139 (author)2009-07-30

make some home made dill bread it's deelish toast it and put butter or cream cheese on it yummy

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{tauney} (author)2009-07-28

You could probably puree it with some oil and freeze it in jars..make a sort of fresh dill pesto for seafood dishes.
You could go around to local restaurants and see if any of them want to buy some.
You could sell it at the farmer's market (a particularly good option if you've got other fresh goodies)
You could make my mom's delicious curried dill potato salad (new potatoes, boiled, plus salt, pepper, curry powder, mayonnaise, cucumber, and dill)

All options (including those previously mentioned)=delicious

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DELETED_GuardianFox (author)2009-07-27

Best ask some friends and family if they'd like some fresh and/or dried dill for their kitchens. Obviously you figured this one out: Harvest what you want to dry and dry it for the winter. I've heard that you can freeze the herb and get "nearly" fresh dill for a couple more months past the summer, but I have never tried it. Anyway, it turns up in a lot of recipes, most notably pickles, fish, and pork dishes. I haven't got a clue what to do with the excess at the end of the season, but to be honest I'd probably just mow it and compost it.

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zieak (author)2009-07-27

I'd like to start some dill - i use it in my chili.

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kelseymh (author)2009-07-27

Sounds like you're in a real pickle.

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frollard (author)kelseymh2009-07-27
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kelseymh (author)2009-07-27

Sorry, couldn't resist :-/ Dill, like many herbs, is a voracious weed. Unless you can dig it out or put in a fairly deep (foot or two) barrier, you're going to be stuck with it. In terms of cooking with what you've got, there are many options. I really like to throw dill into my poaching liquid, for salmon or any other light fish. It's great with lemon juice on sauteed asparagus or zucchini. It's mild enough that you can use a fair amount of it without overpowering other flavors.

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