You really haven’t experienced the true smell and flavor of dill until you buy it (or grow it) fresh. The aroma is amazing – it’s as fragrant as garlic, sweet as an onion, and lightens up the entire kitchen. This week was the first time I have picked up fresh dill, directly from a local grocer. Before, I had only experienced dill in a sour cream dip or chicken salad – a prepackaged one and NOT homemade. Yes, I am a disgrace, but I’m on the path to redemption! Ok, so I took the first step in buying fresh dill. Sounds easy, but did you know that there are different forms of dill? There are. Thankfully there was just one in my produce section (by the herbs…duh), but dill leaves, dill weed, ground dill, or dill seeds can be found in the baking isle…so confusing. Dill leaves and dill weed are actually the same thing, they just have different names depending on who’s bottling it up. Dill seeds have an even sharper taste than the leaves and can be sold whole or ground up. Since, I’m going for the “fresh” concept, I opted for the dill leaves, all nicely packaged up and ready to go!
Packaged or not, you still need to wash your fresh herbs. Props to Andrew Zimmern, but I don’t eat bugs or dirt. This is not Weird Foods and I don’t think a “bug” flavor goes well with chicken. Rinse with cold water and pat dry with paper towels.
You can see why dill leaves are sometimes called dill weed. Dill kind of looks like a glorified weed doesn’t it? Unlike a weed, it’s needle-like leaves are soft and delicate – so be careful and baby them a bit. Even herbs need some love!
Remove the stems from the leaves. I just separate them with my hands, but you can use a knife if you are anal about touching your herbs. Sorry, but you will have to use your hands to discard the stems. GET OVER IT.
Pull out that chopping knife and get to chopping! No fancy techniques here. Just work it. Dancing helps – just don’t get too crazy and chop a finger off. We only eat blood in the form of blood sausage in this kitchen!
Stop when your leaves are in little pieces. Awww, how cute!
So easy right? I wouldn’t recommend chopping up dill unless you are using it immediately. Why? You don’t want dry, hard, or brown herbs…unless you buy them bottled that way! It would take the whole purpose out of buying fresh herbs. Just say NO!
Use in all types of recipes like a HOMEMADE chicken salad or a sour cream dip. Want to get creative? Season your chicken before baking to get a delicious weekday meal. Dill will make that chicken DILL-icious! Get cha some!
