Dill is a herb that reseeds in our gardens in southern regions of Texas and comes up in early Spring, bolting by early to mid summer depending on the weather. In some locals it can be overwintered if no serious freeze occur. It is one of the herbs we love using in spring and summer classes at the B&B during our classes and for our on cooking pleasure.
Cooking Instructor, Pamela Murski
Recently, Pamela Murski, cooking instructor and innkeeper at Murski Homestead, gave a Dill cooking demonstration during a program for the Herb Society of America, Pioneer Unit hosted by her culinary group. Use my recipe below as a dip for crudites, as a sauce on poached/pan fried fish or thinned with a little whole milk for a delectable dressing for fresh spring greens…..
Creamy Dill Dressing 1 cup mayo 1 cup sour cream 3/4 Tbs. balsamic vinegar 1 Tbs. lemon olive oil 2 tsp. sriracha chili sauce (Thai hot sauce) 1 Tbs. minced shallots 1 tsp. minced garlic 1/2 cup fresh snipped fresh dill 1 tsp. salt or to taste Fine grind black pepper to taste Combine ingredients (except salt & pepper) in a small bowl and whisk to blend. Season with salt and pepper. Store in covered container in refrigerator up to 5 days.
