Thursday, August 13, 2009


Tonight I made my Dilled Green Bean Salad. It is so tasty and such a great salad to take to a gathering. Here's the thing...I have struggled to grow Dill. I know all the spec's on Dill say how easy it is to grow, but it does not like me. I think it is because it is labeled as a calming herb and I am anything but calm. The early settlers named this herb the "meetin seed" because children were given this herb seed to chew during long church meetings to help them remain calm. Perhaps I should chew on this herb seed daily.

This is a duel purpose herb, I love the young fresh leaves, they are so lightly scented. The fresh seed heads , still in the green state , I use to make Dill Vinegar and then I collect the dried seeds to either reseed or use in dishes.

At the Botanical Gardens we are overrun with Dill and Fennel, so much that they are becoming way to friendly creating Dinnell .(a cross between dill and fennel) Perhaps as I get older and my patience increases, I will be blessed with a good crop of Dill.

Dilled Green Bean Salad

1lb fresh green beans
1/2 cup salad oil
1/2 cup dill vinegar
1Tblsp fresh dill weed
1 clove garlic, minced
1/2 teas dried mustard
1/2 teas sugar
1/2 teas salt
1/8 teas pepper
1 onion sliced
Cook green beans till crisp. Combine the rest of the ingredients and pour over the green beans. Refrigerate overnight.Drain before serving.

1 comment:

  1. Have just planted dill so will try this lovely recipe in a couple of months - it looks very yummy. Leigh



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