Ever buy a bunch of herbs for a recipe, only to use a tablespoon and find an icky bag of dried-out leaves two weeks later? This has been a long-standing problem in my house, and I've been determined to find a fix for it.
First up: dill. The delicate-looking weed is one of my favorites — I love its grassy, bright, almost lemony flavor. Because it's so zingy, dill works well with classic pairings like seafood and lemon, but there are also plenty of other ways you can use up the fronds in odds and ends. Here are some of my favorite ways.
- Use it to create another dimension of flavor in stuffed cabbage rolls.
- Add a few fronds at the end of cooking to brighten up chicken noodle soup.
For four more suggestions, keep reading.
- Try quick-pickling a few sweet and sour cucumbers with dill.
- Mince fresh dill into chilled potato salad for an instantly addictive lunch side.
- Make an herby salad dressing by adding dill to your homemade vinaigrette.
- Combine fresh goat cheese, dill, and seasonings, then spoon into endive leaves for a quick holiday app.
What do you do when you wind up with too much dill in the crisper?