DILL

The word "dill" is from the Saxon "dillan", meaning to lull or soothe. The Romans chewed dill seeds to relieve indigestion and hung garlands of dill around their dining halls, in the belief that the herb would prevent stomach upset. Dill water is still a standard remedy for babies' colic.

In the magical realm, dill placed over a door will prevent the entry of any ill-intentioned person. When eaten or smelled, dill is reputed to be lust provoking and when added to bath water it will make the bather irresistible to the opposite sex.

In the garden, dill is an enthusiastic self-seeding annual that dislikes being transplanted. Give it a permanent home therefore in light soil and a sunny location protected from wind. When the risk of frost has abated, sow dill seeds directly into your garden in shallow drills about 25-30 cm. apart. Maintain a distance of one meter between the rows and thin the seedlings when they reach about five centimeters high. Continue planting throughout the summer to ensure a constant supply of leaves. Cabbage, lettuce and onions will thrive when planted near dill, but carrots and tomatoes are adversely affected by proximity to the herb. Do not plant dill near fennel, cilantro or angelica as these herbs cross-pollinate easily.

The leaves can be constantly clipped once the plant is established. Use the fresh leaves immediately or dry over a non-metallic screen in a warm, dark room for several days. Dill leaves may also be frozen. The seeds will mature into a light brown when ready for harvesting. Cut the stalks fairly long, taking care to spill as few seeds as possible. Hang the stalks up side down in a drying room. Place paper underneath to catch the seeds.

Medicinally, dill has always been valued for relieving stomach spasms and cramps. It also contributes to the effectiveness of cough, cold and flu remedies. The herb has a synergistic value when combined with antispasmodics such as crampbark for menstrual pain. For nursing mothers, dill will increase milk production while helping to prevent colic in their babies. Dill seeds may also be chewed as a breath freshener.

In the kitchen, dill is almost always added to pickled cucumbers and will generally enhance the flavor of bland vegetables. The herb will make a wonderful addition to fish dishes, especially salmon.

Soups and salads are improved with dill, so here are two recipes in both applications:
Dill Salad Dressing
· 1/3 cup of chopped dill leaves
· ¼ cup chopped chives
· 2 Tbsp. chopped tarragon leaves
· 1/3 cup of olive oil
· 1-2 tsp. Dijon mustard
· 3 Tbsp. white wine vinegar
· Salt & pepper to taste.

Dissolve the mustard in the vinegar, then whisk in the olive oil, dill, chives and tarragon. Adjust the ratio of oil and vinegar and salt and pepper to your taste.

Cold Carrot and Tomato Soup with Fresh Dill
· 3 pounds of fresh, ripe tomatoes
· 2 onions, chopped
· 2 shallots, chopped
· 6 carrots, shredded
· 2 white potatoes, peeled and finely cubed
· 3 Tbsp. fresh dill
· 4 cups chicken or vegetable stock
· 3 Tbsp. unsalted butter
· 4 Tbsp. plain yogurt
· Fresh dill sprigs for garnish
· Salt and pepper to taste.

Blanch tomatoes in boiling water for one minute to loosen skins. Peel, seed and coarsely chop. Melt the butter in a large saucepan. Add the onions, shallots and carrots and sauté for five minutes. Add the potatoes and the chicken stock, cover and simmer for 20 minutes. Add the tomatoes and continue to simmer for another five minutes.

Puree in batches in a blender. Reheat while adding the dill and salt and pepper. Simmer for a few minutes. Chill for several hours before serving cold with a spoonful of yogurt and a sprig of fresh dill for garnish. This soup is so chockfull of vitamin A that you'll be able to see in the dark.

Another soup recipe using dill, a Pender Island original serendipitously concocted from ingredients on hand, is the following:

Apple Snapper Stew
· 1 pound of fresh red snapper fillets (cod may be substituted)
· 2 cups of white mushrooms, cleaned, stemmed and sliced.
· 1 cup of canned, crushed tomatoes
· 1 Tbsp. butter
· 1 cup of apple juice
· 3 Tbsp. of brandy or Calvados (optional)
· 1 cup of fresh parsley
· 2 Tbsp. of fresh dill or 2 tsp. of dried
· Sea salt to taste

Sauté the mushrooms in the butter over a medium-high heat until lightly browned. Cut up the fish into bite sized pieces and place into a casserole with the sautéed mushrooms and the rest of the ingredients. Reserve some of the parsley and fresh dill for garnish. Cook in a preheated 350F oven for about 30 minutes.

If you're tired of the usual rice or potato alternatives as a carbohydrate, try the following
Dill & Potato Patties
· 2 cups of unbleached white flour
· 1 cup of freshly mashed potatoes
· 2/3 Tbsp. of milk (non-dairy such as nut or coconut milk may be used)
· 3 Tbsp. butter, softened
· 1 Tbsp. fresh dill, finely chopped
· Salt to taste

Sift the flour into a bowl, then add the butter, salt and dill. Blend in the mashed potato and slowly add the milk as required to make a malleable dough. Form into round patties about half an inch thick and three inches across. Place on an oiled cookie sheet and bake for 20-25 minutes in a preheated 450F oven until golden and puffy.

In addition to the leaves, the flower heads of dill may also be used in the kitchen. They have a slightly stronger and little different flavor to the leaves.
Try the following:
Dilly Beans
· 1 pound, or slightly more, of green or yellow runner beans, frenched or sliced diagonally
· ¼ cup of fresh dill flower heads, chopped
· 2 tsp. butter

Steam the beans for about 15 minutes or until tender. Melt the butter in a saucepan and stir in the dill flower heads. Do not "cook" the flower heads. Immediately toss the steamed beans in the butter and dill and serve. Makes a side dish for four.