Light, feathery, and full of flavor, dill weed brings a fresh-tasting, grassy brightness with gentle hints of anise and citrus. Milder than dill seed, these delicate dried leaves add unmistakable dill character without overpowering the dish.
Give your potatoes a little pep, turn plain yogurt into a dip worth hovering over, or make salmon feel dressed for dinner. Dill weed is right at home in creamy sauces, cucumber salads, eggs, and soups. Add it toward the end of cooking to preserve its delicate flavor, or give it time to mingle in cold dressings and dips.
Ingredients: Dill weed.
Creamy Dill Dip
Mix 1 cup sour cream or plain Greek yogurt with 2 teaspoons dill weed, ½ teaspoon garlic powder, 1 teaspoon lemon juice, and salt to taste. Refrigerate for at least 30 minutes before serving with vegetables, chips, or warm pita.
Lemon Dill Potatoes
Boil 1 pound halved baby potatoes until fork-tender, then drain. Toss while warm with 2 tablespoons butter, 1 teaspoon dill weed, 1 tablespoon lemon juice, and salt and pepper to taste.