Herb of the Year - Dill

Something new we would like to do is post information about herbs and how you can use them in everyday uses.  Its amazing how herbs are not only used to flavor our meals, but they also help keep us healthy.  With that said, we also have to respect the plant as you would with any type of medicine.  I am not here to recommend herbs to help cure any illnesses, but to educate you on the plants themselves.  Your best bet, is to consult with your doctor on any health issues you may have.  I can tell you from experience, but everyone's body reacts different.

With Dill being the Herb of the Year, I am sure that a  number of you have some great recipes you enjoy, using dill, but I am sure that a number of you don't know where to start.

Dill (Anethum graveolens) is an hardy, annual plant, even though you may find plants growing in places you have not planted them in.  They grow to approximately 3 feet tall, love being in full sun and should be planted in light, well drain soil.  Their small, feathery green leaves are fragrant and has a Mediterranean origin.  The seeds are harvested at the end of the summer, which can be used in stews, soups, vinegars and pickles.  

Uses: lamb, corned beef, shrimp, fish stock, scrambled eggs, cheese spreads, sour cream dressing. cabbage,
carrots, cauliflower, potato salad, pickles, drawn butter, vinegar.

Folk and historical use: Hiccups, swelling, flatulence, digestion; promotes rest.  During the Middle ages, dill was used in magicians' spells.

Looking for a different chicken filling for your pot pie?  Try this one.  Let us know if you  have a favorite dill recipe that you enjoy making.

Dilled Chickn Pot Pie

Filling:
3 tablespoons butter
1/2 cup of finely chopped celery and 1/2 cup of finely chopped onion
1 small bayleaf
3 tablespoons of flour
1 1/2 cups of chicken stock
1 1/2 cups  of milk or cream
A dash or two of Tabasco sauce
Salt and pepper to taste
1 1/2 cup of shredded or diced cooked chicken meat
3/4 pound of diced potatoes
1/2 pound diced carrots
4 to 6 ounces of  green peas or use green beans cut into 1 inch lengths
1/2 cup chopped dill

Melt the butter over low heat in a large sauce pan.  Add the celery, onion and bayleaf and cover and cook for about 10 minutes or until the  vegetables are soft.  Sprinkle the flour over the vegetables, sit well for about 5 minutes.  Stir in the chicken stock  and the milk or cream.  Cook the sauce over low heat for 15 minutes, strirrng occasionally.  Remove the bay leaf and add the Tabasco sauce, salt and pepper.  Stir in the chicken, potatoes, carrots, peas or beans and dill
Transfer the chicken and vegetable mixture to a 3 quart ovenproof casserole.  If you have a favorite Biscuit dough or crust recipe, add 3 tablespoons of chopped dill to the dough for additional flavor. Top it with your Biscuit dough mix or crust.  Bake for 20 to 25 minutes at 425 degrees F. or until the crust or topping is lightly brown and the pie is bubbling.  Serve hot and enjoy!!!!!!