My neighbor and I have our herb gardens back to back against a fence. We treat it like it’s one big garden. That way, I don’t have to grow every herb and neither does she. We both do basil and parsley because we know they’ll get used a lot, but when it comes to herbs that don’t get used as often like tarragon, sage, marjoram, mint or dill, only one of us will grow it. We’re both free to snip herbs from each other’s garden when we need them.
Right now, she has a nice amount of dill that needs to be used, so I went on a search for recipes to use some of it. I know dill is great on fish, but I wanted to see what else I could do with it. Here are five recipes that I’m thinking about trying.
- Tomato, Spinach and Dill Quiche with a Shredded Potato Crust – This recipe caught my attention because it uses several items from the garden, and the crust is made from potato, not wheat. Since my husband has been avoiding gluten recently, this is perfect.
- Lemon-Dill Green Beans – A quick and easy way to use up both the dill and the green beans in the garden. Green beans, red onion, red pepper and dill get covered in a lemony dressing. Best if it sits overnight, but is ready to eat 20 minutes after tossing with dressing.
- Dilled Bean Salad – This salad made with three different types of canned beans calls for two tablespoons of dried dill, but you can substitute 4 or 5 tablespoons of fresh chopped dill. Colorful and healthy, this salad also includes garlic, celery and onion.
- Greek Style Omelet with Feta Cheese and Dill – A quick simple breakfast, lunch or dinner, this egg dish uses fresh dill to give it extra flavor.
- Shaved Carrot Salad with Horseradish and Blueberries – This flavor combination is so unusual, and I’m intrigued. Horseradish, dill, garlic, cider vinegar and olive oil create a dressing for the carrots and blueberries.
Besides sprinkling it on fresh fish, how do you use the abundance of dill growing in your (or your neighbor’s) garden?