Sierra Foothill Garden

Oh, Joy!

Dill is a versatile herb, one that I really use in cooking. First planted in 2005, I’ve never had to buy another plant. I love volunteers, but this is different! This monster dill has found a place it loves.

This dill seeded itself next to the potted mother plant, stashed there during Fall patio cleanup. When Tractor Man isn’t tractoring, he looks out this west-facing window and the wispy feathery leaves have been growing up this early Spring to peek in at him.  They don’t call it weed for nothing.

Dill is easy to grow in most every garden and it reseeds enthusiastically. You can plant it along with cucumbers but not next to tomatoes for some reason.  Deer don’t bother it.  It can grow in containers just fine. To cut it take the side fronds, an 8″ piece yeilds about a tablespoon of chopped dill for cooking.

To dry it, cut off the smaller fronds and discard the stems, spread it out in a shallow tray or cardboard box. Cover it with cheesecloth if you leave it outside in the shade. When it feels absolutely dry you can crumble it up and keep in a small jar.

So what can I do with my dizzying deluge of dill?  Besides drying some for later use, here are two (or more) things:

Oven Cajun-dill Salmon with Brown rice
This is my salmon and tartar sauce recipe and Alton Brown’s oven brown rice, the easiest, most reliable way ever to cook brown rice!  You can also add seasonings like a dry soup mix of your choice.

Brown Rice
1 1/2 cups brown rice
1 T butter
1 t salt or seasoned salt
2 1/2 cups boiling water
Cover and bake at 375 for 1 hour
Salmon
Lay salmon pieces in a glass pan
Sprinkle with dried or fresh dill and Cajun seasoning
No oil or water needed
Put in the oven 20 minutes before the rice is done to serve them together.
Tartar sauce
mayonnaise
relish to taste
dill to taste

This is what I made last night to serve with roast chicken and a green salad.

Cheddar-dill Beer Bread
While looking for dill recipes, I found this one from Alton Brown, a great cook. This bread turned out nice and soft, was fast to make, tasted great warm and was a nice savory bread that cut easily for sandwiches. I’m impressed!

2 cups  all-purpose flour
1 cup wheat flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder
1 1/4 teaspoon salt
2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
12 ounces cold beer, ale or stout  (I used Fat Tire ale)
1 to 2 tablespoons sunflower seeds, optional

Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.
Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter, which will form into a ball, evenly in the prepared pan. Sprinkle with the sunflower seeds, if using. (I moistened the top with beaten egg and we didn’t have sunflower seeds,  I used chopped walnuts)
Bake on the middle rack of the oven about 45 to 55 minutes.
Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving. Serve warm with dinner.

Additional things to add:
1 teaspoon dried rosemary, or
1 teaspoon dried oregano, or
1 teaspoon dried thyme, and 2 minced garlic cloves
1/4 cup chopped fresh chives, 1/2 cup chopped scallions

Rosemary-Feta
2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese

Italian
1 teaspoon each dried basil and oregano
2 minced cloves of garlic, and 1/2 cup finely grated Parmesan