Herb of the Month “Dill”

dillWhat I look like: Dill is a fragrant annual herb with thin thread like leaves and produces yellow flower heads.  Like fennel, dill is a cool weather performer and grows best if planted in fall; however you can continue to plant dill through the cool weather season to maintain a constant supply of dill.  Dill on average grows up to 4ft tall, likes well drained soil and full sun.

What I’m used for: Dill is mainly used for its culinary uses and is often added to salads, soups, baked potatoes, fish and chicken dishes and is most often used to pickle veggies. Aside from its culinary uses, dill has been used medicinally to aid in intestinal problems, insomnia, flatulence, and heartburn.

This container grown herb is currently available at Bluebonnet Herb Farms.

Dill Potato Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

  • 4 pounds waxy potatoes such as Red Bliss, Yukon Golds, or Blues
  • 4 green onions, finely sliced, including green ends
  • Dressing:
    • 1-1/4 cup prepared mayonnaise
    • Juice from one lemon
    • 1 teaspoon sweet Hungarian paprika
    • 1/2 teaspoon celery seeds
    • 1/2 teaspoon cider vinegar
    • 2 Tablespoons finely chopped fresh dill weed
    • Salt and freshly ground pepper to taste
  • Additional paprika for garnish

Boil whole unpeeled potatoes in salted water until fork tender. Drain. When cool enough to handle, cut potatoes into 1-inch cubes. (If you wish, you may peel the potatoes before cubing.) Toss with green onions.

Whisk together mayonnaise, lemon juice, paprika, celery seeds, cider vinegar, dill weed, salt, and pepper.

Pour dressing over potatoes and green onions. Toss gently to mix until thoroughly combined. Pour into serving dish and sprinkle lightly with paprika.

Refrigerate at least 4 hours or overnight to let flavors mingle before serving.

Yield: 10 to 12 servings

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