Green Beans and Red Peppers - Weekend Recipe

No, I am not rushing Christmas, I just thought since the garden is still producing for a few more weeks this would be a great recipe to use some of that bounty!

Green Bean  and Red Pepper Salad

1 lb. green beans, steamed

1 large red pepper, thinly sliced

½ cup olive oil

3 Tbls. lemon juice

1 tsp. lemon balm  (or lemon verbena)

½ tsp. dry mustard

½ tsp. paprika

½ tsp. granulated onion

Place beans and peppers in a serving dish.  In a separate bowl, whisk together olive oil, lemon juice, lemon herbs, mustard, paprika and salt.  Toss with beans and peppers.  Refrigerate for 30 minutes before serving.

Weekend Recipe - Kale Salad

With walnuts, cranberries and kale this could easily be a fall recipe, but I find this kind of salad a perfect dish int he spring when I really want garden produce and the garden is not producing yet!

Kale Salad

2 cups fresh cranberries

4 to 5 cloves garlic, unpeeled

1 /3  cup olive oil

1 /4  cup lemon juice

1 Tbsp. Dijon-style mustard

2 tsp. finely shredded lemon peel

4 cups chopped kale

2 cups cooked wild rice, cooled

1 small bulb fennel, cored and shaved or cut into very thin wedges

1 cup chopped walnuts, toasted

1/ 2  cup thinly sliced red sweet pepper

1 /2 cup thinly sliced red onion

1.      Preheat oven to 375°F. Line a 15x10x1-inch baking pan with foil or parchment. Place cranberries and garlic cloves on pan. Drizzle with 1 Tbsp. of the olive oil; sprinkle with  1/4 tsp. each salt and ground pepper. Roast, uncovered, for 20 to 25 minutes or until garlic is softened and cranberries are browned at the edges and wrinkled. Cool slightly.

2.      Remove garlic peels; finely chop garlic cloves.

3.      For dressing, combine in a screw-top jar the chopped garlic, remaining olive oil, lemon juice, mustard, and lemon peel. Cover and shake well. Season to taste with salt & pepper.

4.      In a large bowl combine cranberries, kale, wild rice, fennel, walnuts, sweet pepper, and onion. Pour dressing over salad; toss to coat. Makes 9 cups (serves 12)

Weekend Recipe - Berry Salad

This is an excellent spring salad to perk up your taste buds and add a burst of fruit flavor to your next chicken maid dish!

Berry Good Salad

Serves 6

l/2 pint fresh strawberries, sliced

l/2 pint fresh blackberries

10 ounces spring salad mix

4 ounces goat cheese, crumbled

1 large shallot, thinly sliced

1 ounce dried cranberries

1 ounce dried raspberries

1 ounce chopped walnuts

2 pinches coarse black pepper, or to taste

Vinaigrette

6 tablespoons extra-virgin olive oil

2 tablespoons tarragon or dill herb vinegar

1 teaspoon Dijon mustard

1 tablespoon finely chopped shallot

1/4 teaspoon salt

1/8  teaspoon ground black pepper

1. To prepare the salad, combine all ingredients in a large salad bowl. Just before serving, add vinaigrette and toss well.

2. To prepare vinaigrette, combine oil, vinegar, mustard, shallot, salt and pepper in a bowl. Whisk well.

Visiting the National Mustard Museum

A week or so ago on a lovely winter day filled with sunshine and warmer temperatures, my husband and I traveled to Middleton, Wisconsin to visit the National Mustard Museum.  I had referenced the museum on my Herb of the Week post about Mustard Seed and this spurred a road trip!

We like traveling in Wisconsin especially around Madison and this museum is located on the northwest side of the city in a town called Middleton about 2 hours from us.  There were a few nice places to eat, a museum in a restored depot and a great atmosphere in the town on a Sunday morning.

When we arrived at the museum we were greeted by "Mrs. Mustard" Patti Levenson, the wife of the curator Barry Levenson.  She gave us a great overview and suggested the way to do the tour.  Now as a museum professional I generally am not thrilled by commercial, private collection museums, they tend to make everything including the collection for sale which sets up the wrong vibe for me.  However, this was nothing like what I had feared.  The commercial space on the first floor was that, but it also paid homage to the building it was located in, a restored former mercantile as well as supported the theme - mustard.  The museum located downstairs was not cramped or fussy, although it was rather yellow -- mustard yellow!



We started with the video which loops so you can watch the whole thing no matter when you enter.  It was a great piece, older but not so old you got distracted and could not appreciate the wealth of information it provided.  The best part of the video was this demonstration of a recipe made in a traditional bistro in the Dijon region of France.  This recipe of roasted chicken in a mustard cream sauce was the epitome of the history of mustard in that region.  It is named after the man instrumental in making Dijon famous.  When we concluded our tour and while shopping I was given a copy of the recipe which I share below.

The museum displayed jars and bottles of mustard from all over the world.  The focus was distinctly North American, but since Canada is one of the largest producers of Mustard Seed for the world, this makes a great deal of sense. 

An interesting tidbit I learned while viewing the video was that Coleman's Mustard was the first company to use modern techniques of advertising to get consumers to buy their product.  That is probably why I recognized the items in this case, because every museum I ever worked for had a least one container of Coleman's mustard in the household collection and now I know why!

Coleman's Mustard - recognize this?!

My favorite part of the displays was the Mustard Condiment Jars.  There were cases of them, crystal and ceramic and everything in between.  I imagined making my own mustard and serving them to guests in these great old-fashioned jars!

After a tour around the museum we enjoyed the shop.  I think we spent equal time in the store as we did viewing the museum displays and videos.  Mrs. Mustard and the staff were gracious and cordial and they love mustard.  We were not the only ones there, but I sometimes felt I had the staff's undivided attention.

Mustard Pots

The store was nicely organized and had all types of mustard related items.  I obtained a great cookbook I know I will share recipes from in the future.  There as also a Koop's Mustard ring toss and the only mustard vending machine I have ever seen filled with local mustard from Eau Claire, Wisconsin!

Any mustard in the store can be sampled.  They encourage you to shop and bring your items to the testing table where you can try each one before you buy.  And the range of items varies from sweet to very spicy.  You can find a mustard to suit anyone's palette.  I shared a tarragon mustard recipe in my blog post at the end of last month.  We were able to obtain a tarragon mustard while there and as Mrs. Mustard said.  "It takes much less time to enjoy this than start from scratch."

She introduced us to some flavors I might never have tried including  a Walnut Dijon that we have since made into a vinaigrette per her suggestion.  (See a variation of her recipe below.)

In Wisconsin, not far from my husband's family is the Huntsinger Farms where they grow horseradish.  We drive by it all the time and I must say mustard and horseradish are a wonderful paring.  The store contained numerous varieties combining mustard and horseradish and we tried several of them before settling on one with a sweet aftertaste that I wanted to use on potatoes and Mrs. Mustard convinced my husband would be a great addition to his savory crepe recipe.  We went home with Slimm and Nunne Habanero Horseradish Mustard and the plan to get more come Christmas to go with our annual crepe gifts to family.  My husband also obtained a Beet Mustard combo that he plans to put in the savory crepes with chicken.

The best thing about being able to taste all the mustards is I now know the quality and variety that I can get from the shop and know that even if I do not want to drive to Middleton I can order from them online at the website.

It was the most wonderful day and a most pleasant visit to the National Mustard Museum.  And snacking on what we purchased that day is still a heavenly experience days later.  I recommend that you take the time to stop by if you are ever in Wisconsin.

As promised, here are the RECIPES:

Savory Mustard Crepes (courtesy of the National Mustard Museum)
2 large eggs
1/2 cup water
1/2 cup all-purpose flour
2 Tbls. Slimm and Nunne Habanero Horseradish Mustard

Place eggs, water, flour and mustard in a blender and whir until smooth.  Transfer to a bowl.  Place a medium non-stick skillet or crepe pan over medium heat.  Melt butter until hot but not smoking.  Ladle about 1/4 cup of the mustard batter on the skillet and level it by titling and rolling the skillet to create a thin layer over the pan.  Cook until set and slightly brown, about 40 seconds, then flip and finish the second side, about another 20 seconds.  remove to a warm plate and continue until batter is used.  This recipe will make about 6 crepes.  You can serve them rolled with cheese, filled with cooked sausage or chicken and topped with salsa or plain with a bit of sour cream.

Walnut Mustard Vinaigrette
Here is our variation of a Walnut mustard vinaigrette.  Mrs. Mustard serves a similar recipe (using walnut oil) over salad greens, pears slices, toasted walnuts, cranberries and blue cheese.

4 Tbls Grape oil
2 Tbls. herbed Chardonnay wine (see this post for directions)
1 Tbls. Walnut Dijon Mustard
1/2 Tbls. honey
salt & pepper to taste

Mix the dressing in a small lidded jar and shake well until combined.  The dressing can keep 2 to 3 days in the refrigerator and is always best the second day.

Poulet Gaston Gerard (courtesy of the National Mustard Museum)
(Chicken in Mustard Cream sauce)

1 frying chicken, cut up
       seasoned with salt, pepper and paprika
2 Tbls. unsalted butter
1 bay leaf
1 spring of thyme (about 1/4 to 1/2 tsp. dry)
2 Tbls. dry white wine
1 cup Creme fraiche or heavy cream
2 Tbls. Dijon mustard (the museum recommends La Musette which they stock)
3/4 cup grated Gruyere cheese

Dry the chicken pieces and season with salt, pepper and paprika.  Shea a saute pan to medium high heat and melt the butter.  Brown the chicken on both sides, then reduce the heat to medium-low.  Add the bay leaf and thyme and cook, covered, about 15 to 20 minutes or until the chicken is done, but still moist, turning at least once.

Preheat the boiler,  remove the chicken to a shallow earthenware casserole.  remove the herbs and pour off the excess butter and fat.  Over high heat add white wine to deglaze the pan.  Add cream fraiche and cook over high heat until warm.  remove from heat and stir int he mustard and all but 2 Tbls of the grated cheese.  Pour the hot sauce over the chicken, add the remaining cheese and place it under the broiler until the cheese is melted and bubbly and slightly browned.

We have enjoyed a chicken pan sauce using one of the mustards too, but since I was not home when the recipe was crafted it will take time before I can watch the hubby make the recipe so I can write it down.  I know my husband used a Vidalia onion mustard to make it and that it was out of this world even heated up the next day!

Herb of the Week - Mustard Seed

It is that time of year when one can start seed here int he Illinois area so I am going to dedicate a few weeks to Herbs that you can grow from seed that you probably already have in your kitchen already -- in the spice cabinet.  This week it is Mustard and next week I will do anise.

Now those who frequent the blog know that I love mustard, making mustard and using mustad, but i also like growing mustard. so here is a rundown for this week's
                           Herb of the Week -  Mustard (Brassica spp.)

courtesy of Peggy Trowbridge Flippone

Mustard is a member of the brassica clan, which makes it a kissing cousin to cabbage, broccoli and radishes. Three main species are used for cooking. White- or yellow-seeded Sinapis alba, formerly known as Brassica hirta, is believed to be native to the Meditteranean region. Brown-seeded B. juncea probably originated in northwest India, and black-seeded B. nigra is native to the Middle East and Asia Minor. All three have naturalized throughout most of North America.

Food historians think mustard was first cultivated in India around 3000 B.C., and ancient Romans brought the seeds to Gaul. The plant was highly valued in Biblical times: Matthew 13:31 compares a grain of mustard to the kingdom of heaven.

The early Romans allegedly were among the first to prepare the spicy paste by mixing crushed seeds with the young, unfermented juice of wine grapes, known as “must.” (“Mustard” comes from the Latin mustum ardens, which means “burning wine.”) Although mustard probably first was used primarily for medicinal purposes, cooks throughout France, England, China and later the United States soon discovered the value and versatility of mustard.
Growing Mustard

Mustard foliage is rough and crumpled-looking, but attractive. The plant will produce four-petaled yellow flowers and, when not crowded, grow up to 2 feet.  Fill a shallow container three-quarters full with moist potting soil. Scatter a tablespoonful of seeds evenly on the soil's surface and cover with a light dusting of soil. Slip a plastic bag over the container and put it in a warm, sunny window. The seeds germinate rapidly. Remove the bag when the seedlings are 4 inches high.

You can keep the container of seedlings as an attractive plant or, if you want to grow a plant to maturity, remove one seedling from the container and transplant it to a 4-inch pot filled with potting soil. Take care to gently loosen the soil underneath the seedling with a pencil and lift the plant out by the leaves. (A plant can always regenerate new leaves but not a stem) Use a pencil to make a hole deep enough to receive the roots, and cover about an inch of the stem with soil. Water well and place the pot in a sunny window. If your light is good, the plant will produce flowers. 

Mustard does require bright sun.  Remember Mustard is an annual so sowing a new crop outdoors once the soil has warmed with give you more in the summer. You simply plant the seeds of this annual about 3 inches apart in a sunny garden site in either early spring or late summer. Like other brassicas, mustard thrives in cool weather. The tender young leaves will be ready to pick just a few weeks after the seeds sprout.

Take care before you plant mustard in your garden, however, as this easy-to-grow plant has become a troublesome weed in many states, due to the proliferation of its seeds. Before you grow mustard for seed, check with your County Extension agent to find out if mustard is restricted in your state.
To harvest the seeds, allow some of the plants to mature and flower. Seed pods will follow, about three months after planting. Harvest the pods when the plants begin to yellow, but before the pods break open and spill the seeds onto the ground. Store the seeds in a dry location until you are ready to use them, either whole or ground.


Mustard Extra

Next time you find yourself in Middleton, Wisconsin (near Madison), be sure to stop by the town’s brightest attraction, the National Mustard Museum. Open to the public since 1992, the museum displays 4,782 (at last count) jars of mustard, including historic tins and bottles that date to the 19th century.
“The idea came to me in 1986, after my Boston Red Sox lost the World Series,” museum curator and CMO (Chief Mustard Officer) Barry Levenson says. “I found myself walking the aisles of an all-night grocery store.
“When I got to the mustard aisle, I heard a voice saying, ‘if you collect us, they will come.’” Levenson swears it’s true.

Next time you are playing trvial pursuit remember these mustard facts: One pound of mustard contains about 250,000 seeds. Most of the mustard seeds used in Dijon, France, are grown in the United States and Canada. Canada produces about 90 percent of the world’s supply of mustard seeds.

To Use Mustard

 

Mustard’s use extends beyond that of a mere spread for bread, however. Indeed, the plant’s seeds, leaves and roots have been used as food, fertilizer, seasoning and medicine for millennia. Every part of the plant can be and has been used throughout history.
For centuries, people have eaten young mustard greens in salads. Loaded with vitamin A, mustard greens also are an excellent source of calcium and vitamin C. Most varieties grown for greens are of the spicy, brown-seeded type, B. juncea. Cooks subdue the bitter and pungent mature leaves by sautéing, stir-frying, braising, boiling and stewing them, the way you would prepare kale or turnip greens. Since antiquity, mustard seeds have been used to cure ailments, as well as to preserve perishables. Mustard poultices are still used as a household remedy for bronchitis and muscular aches.

Cut the leaves when the plant is 3 inches high and use as a garnish for steaks, salads and soups. The larger, older leaves can be cooked like spinach, but you will find that mustard greens have a more bitter taste. Grind the seed to make mustard powder, and use the whole seed as a pickling spice.

Recipes

Tarragon Mustard

Makes about 3/4 cup

This sophisticated mustard is very simple to make.

• 1/4 cup black mustard seeds

• 1/4 cup yellow mustard seeds

• 1/4 cup dry powdered mustard

• 3/4 cup cold water

• 114 cup dry white wine

• 1/4 cup white wine vinegar

• 1 teaspoon dried tarragon

• 118 teaspoon ground allspice

Mix mustard seeds, powdered mustard, and water in the upper pan of a noncorrodible double boiler. Let stand at least three hours. In another noncorrodible saucepan, mix the wine, vinegar, tarragon, and allspice and bring to a boil. Strain the liquid into the mustard mixture and blend well.  In the lower pan of the double boiler, heat water to boiling, then reduce heat to a simmer. Place the upper pan, containing the mustard mixture, on top. Cook, stirring, until the mustard is as thick as you like. It will thicken a bit more as it cools. Cover and refrigerate.

Whole Grain Mustard

Makes about 1 cup

This flavorful, all-purpose Im1Stard adds texture and tang to salad dressings and sandwiches.

• 1 tablespoon whole coriander seeds

• 6 tablespoons whole mustard seeds (a mixture of black and yellow)

• 1 tablespoon green peppercorns

• 1/2 teaspoon dried thyme

• 3/4 cup water

• 2 teaspoons honey

• 114 cup red wine vinegar

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush mustard seeds, green peppercorns, and coriander seeds in a mortar. Mix the crushed seeds, thyme, and water in the upper pan of a glass, enamel or stainless steel double boiler and let stand at least three hours.  Heat water to boiling in the lower pan of the double boiler. Reduce the heat to simmering and place the upper pan, containing the Im1Stard mixture, on top. Stir in the honey and vinegar and cook 10 minutes until the mustard is as thick as you like. It will thicken a bit more as it cools. Refrigerate, covered.

  Check out our other blogs on mustard for recipes using mustard and crafting flavored mustard!

Weekend Recipe - Dilled Mustard Green Beans

The beans are starting to be available at the farmer’s market and I am so excited!  I love green beans I could eat them with every meal.  My husband does most of our cooking (it’s his hobby.)  He is very skilled at main dishes and sauces of every kind.  Vegetable dishes are not his forte. So I get to make those and this is one of my favorite when the green beans are fresh.  You can substitute plain cider vinegar for the herbal vinegar but the subtle flavors and sweetness of tarragon vinegar really imparts an exotic French feel to this sauce.

Dilled Mustard Green Beans

Sauce:

½ cup Dijon mustard

2 Tbls. dry mustard

¼ cup tarragon herbal vinegar

1/3 canola oil

¼ cup chopped fresh dill (or 1 Tbls. dried)

1 lb. fresh green beans.

Mix the sauce ingredients and allow to marinade in refrigerator several hours before serving.  When ready to have a meal, blanch and steam the green beans until crisp tender.  You can also wrap them in foil with 1/4 to 1/3 cup of water and allow to steam on the grill for about 3 to 5 minutes.  Just before serving, pour sauce over green beans.

This sauce is also great on asparagus, carrots, chicken and fish.

Herbs to Enhance a Diet

Dieting resolution getting you down already?  Could it be that you are thinking in order to be low-cal it has to be bland and boring?  Here are a few tips to liven up the diet plan using herbs!

1. Variety is the spice of life, and it’s good for you, too. Variety means good nutrition. Instead of the same old apple, orange and pear, try a mango, a kiwi fruit or a persimmon (fruits that are unfamiliar to your taste buds, but commonly found in grocery stores nationwide). Different foods contain different nutrition, so it’s best to eat a variety.

2. Try a food that you’ve never tried before. If you see chicken on your meal plan, try Cornish hen instead. Instead of tuna fish, make a sandwich with canned salmon. Use low-fat mayonnaise or even nonfat yogurt instead of full-fat mayo. Try some mustard mixed with the mayo… it will make your “regular” sandwich more interesting.  Or even better, try an herbal mustard, like this one:

Herbed Mustard

2 C. prepared hearty mustard

1 tsp. dried oregano, crumbled

1 tsp. dried basil, crumbled

1 Tbs. dried tarragon, crumbled

1/4 C. herb or white wine vinegar

Directions

Pour mustard into large mixing bowl. Add the herbs and mix. Gradually stir in vinegar. Place in a covered jar and refrigerate for a couple days for flavors to blend.

Yield: 2 cups  Great on sandwiches, as a baste on fish or chicken or even as a pretzel dip.

3. Try a smoothie. A sweet smoothie is a great way to get a serving of fruit and nonfat dairy into your day — and it’s delicious! Whip up a cup of nonfat milk and one-half cup of nonfat yogurt in a blender with some crushed ice and one-half banana, or a cup of berries. You can add a little sugar or honey (approximately 20 calories per teaspoon) if you choose.

Herbed Smoothie

1/2 cup frozen fruit of your choice

1/2 cup fresh fruit of choice

3/4 cup milk, soy milk, almond milk, rice milk, etc.

1/2 cup herbal tea or green tea

1 scoop protein powder of choice

1 tsp. honey

Mint leaves or fresh orange slices (optional)

Directions:

1. I use frozen fruit in place of ice cubes in my smoothies because it builds a richer flavor. You can choose any fruit, herbs and protein powder that you like. My favorite smoothie combination includes frozen strawberries, fresh banana, soy milk, vanilla whey protein and green tea.
2. Add all of the ingredients in order to the blender. Doing this will help prevent clumping when it's time to blend.
3. Pulse for several minutes until the smoothie is well blended. If it's too thick, add a touch more milk or milk substitute and blend until smooth.
4. Pour into a glass and garnish with mint leaves or fresh orange slices if you like. Or pour into a large, reusable coffee cup.

4. Eat more often. If you’re not succeeding on your weight-loss plan this week, try breaking your meals out into mini-meals, and eat every two to three hours to maintain your energy and to avoid hunger.

5. Eat breakfast. And lunch! And dinner! Skipping meals will backfire, and your metabolism will suffer for it. Your meals don’t have to be large! A serving high-fiber cereal and nonfat or low-fat milk and a piece of whole fruit will provide protein, carbohydrates and a little fat. This will give you energy to replenish your body from the previous night’s “fast.” Eat breakfast for dinner and lunch for breakfast. If you’re bored with your routine, challenge yourself to a new experience. There’s no rule that you have to eat the same way every day. Have your breakfast meal in the evening, and enjoy your dinner meal at lunch. You won’t be bored!

Or have a fist full of home-made granola.  Here is a recipe a friend shared with me.

Homemade Granola

 3 cups rolled oats

 1 cup wheat germ

 1/2 cup chopped walnuts

 1/2 cup raisins

 1/2 cup dried cranberries

 1/4 cup sesame seeds

 1/4 cup maple syrup

  2 tablespoons molasses

 1 teaspoon cinnamon

Directions:

Preheat oven to 300°F. Combine all ingredients in a large bowl and mix thoroughly.

Transfer to a 9- x 13-inch baking dish. Bake, turning often with a spatula, until mixture is golden brown, about 25 minutes.

Tastes great with fresh fruit as a topping.

6. Are you bored with water? Try some brewed herbal teas, without caffeine, on ice. Keep a 20-ounce water bottle with you in your car, at your desk or in your shoulder bag. Sometimes you may think you’re hungry, but you may actually be thirsty! Try drinking a cup of water, then re-evaluate!

Here is a recipe for an herbal tea I enjoy in the afternoon.  It can be served warm or iced and I love to sip it while at work.

Lemon Verbena & Lavender Tea

1 cup lemon verbena leaves

3 Tbls lavender flowers

Directions:

Mix the herbs thoroughly, and store in an air tight container. For a cup of tea, use 1 tsp in a cup of boiling water. Steep for 5 minutes and strain out the leaves. Enjoy with a bit of honey.

7. Try soy. If you haven’t tried tofu, you haven’t tried one of the most nutritious and delicious foods around. Tofu is a versatile food that takes on the flavors you cook it with. Instead of chicken, try a stir-fry of extra firm tofu, garlic, sesame oil and vegetables.  Soy is a great item to blend with herbs as it can enhance the flavor.

Scrambled Tofu (easy and so tasty you don’t know its tofu!)

1 carton soft tofu

1 tablespoon olive oil

2 teaspoons butter

¼ teaspoon turmeric or curry powder

Salt and freshly ground black pepper

2 tablespoons chopped parsley

2 tablespoons chopped tarragon, basil, or marjoram

2 tablespoons snipped chives or finely sliced scallions

½ cup grated Cheddar, Muenster, goat, or feta cheese

Paprika

Directions

1. Drain the tofu, wrap it in a towel, and press while you gather the rest of the ingredients.

2. Heat the oil and butter in a medium skillet. When hot, crumble the tofu into the pan in pieces about the size of scrambled-egg curds. Sprinkle with the turmeric, season with ½ teaspoon salt, and cook over medium-high heat, stirring frequently, until dry and firm (but not hard), for 3 to 5 minutes.

3. Add the herbs and cheese, taste and season with salt and pepper. Serve with a dash of paprika over the top for color.

If your resolution was to eat better or less or even to diet, always incorporate herbs because if you enhance the flavor you enjoy the calories you eat more and are satisfied sooner which will cut down on cravings!  To see the full line of herb seasonings and herb teas check out our website http://www.backyardpatch.com/.   You’ll find more recipes there too!

Herb of the Week - Dill

The Vikings cultivated a plant they called "dilla," or "soothing," as a remedy for colic in babies. This easy-to-grow herb, now known as just dill, has become an essential ingredient in cuisines around the world. 

This week's herb of the week is Dill (Anethum graveolens)

The term "dill weed" refers to the green leaves (and sometimes stems) of the plant. "Dill seed" actually isn't seed but the flat, oval, dark brown whole fruits of the herb, the seeds are hidden inside. Dill weed and dill seed have very different chemical compositions, different uses in cooking, and different applications in herbal healing.

To Grow

This annual plant has feathery leaves that erupt in yellow flower heads on umbels that turn to flat fruit.  If you want to grow dill in your garden, plan for success. The mature plant produces thousands of seeds, most dill seeds germinate, and the plant can invade other growing beds. Dill likes a moist, well-drained soil in full sun, although it grows on most kinds of soils. Stress on the plant by heat or drought improves its flavor. If you let dill come up on its own it will mature and go to seed before you have cucumbers. If you want to use dill in pickling, plant dill and cucumbers at the same time, or plant successions of seeds about every two weeks throughout the season.

To Use

Tasting in the family of parsley and celery, the flavor is sweet and pungent.  The seeds are closer to anise and caraway.  Harvest dill with scissors, clipping the leaves close to the stem when the stalks have grown to be at least 4 inches high.   When harvesting the seed you will have to wait about 2 months after the seed is planted before seed heads develop.  After the flowers have faded and the seeds have browned cut off the seed heads with about a foot of stalk and hang them upside down to completely dry.  I tie paper lunch bags over the heads to keep dropping seed from being lost. 

Dill can be added to cooking, can be taken as a tea or in capsule form.  Dill both settles the stomach and is mildly antibacterial. The August 2005 edition of the Journal of Agricultural and Food Chemistry confirmed the usefulness of dill in stopping growth of various bacteria, yeast, and molds.  As a flavoring it works well with pasta, tossed salad, egg dishes, cottage cheeses, and fresh tomatoes.  Its sweet flavor adds much to fish, chicken, and veal, and steamed vegetable.  Dill seeds liven up breads and crackers and of course dill pickles.

Recipes:

Creamy Mustard-Dill Sauce Recipe

Ingredients:

1 Tablespoon dry mustard

1 Tablespoon fresh lemon juice, or more to taste

3/4 cup mayonnaise

1/3 cup sour cream

1/4 cup grainy mustard

2 Tablespoons chopped fresh dill

1 teaspoon light brown sugar or granulated sugar

Coarse salt (kosher or sea) and freshly ground black pepper

Directions:

Place the dry mustard and lemon juice in a non-reactive mixing bowl and stir with a fork to form a smooth paste. Let sit for 3 minutes.

Add the mayonnaise, sour cream, grainy mustard, dill, and sugar to the mustard mixture and whisk. Taste for seasoning, adding salt, pepper, and more lemon juice if necessary.

The sauce can be refrigerated, covered, for up to a day. Let it return to room temperature before serving.

Easy Herbed Grilled Salmon Recipe

serves 2

You can use this method on pretty much any type of thick fish filet if salmon is not available. The herbs, wine, and lime give salmon a fabulous flavor, while the foil tray makes clean-up easy and keeps your grill clean. If you cannot grill, bake it in a very hot oven.

Ingredients:

Vegetable oil spray

1-1/2 pounds boneless salmon filet about 1-inch thick (large end preferred)

1/2 lime

2 tablespoons white wine

1 teaspoon mayonnaise (may substitute butter)

1/2 teaspoon kosher salt (optional)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon lemon pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried dill weed

1/4 teaspoon Hungarian sweet paprika

Directions:

Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.

Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.

In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.

Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.

Note: If you are unable to grill the salmon, preheat your oven to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.

Dilled Green Beans with Olives

Serves 4

Dill’s affinity for beans is obvious in this simple side dish.

• 1 pound young green beans
• 2 tablespoons minced Kalamata or Moroccan oil-cured olives
• 1 tablespoon minced fresh dill weed
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon minced fresh chives

1. Rinse and trim the beans. Plunge into a pot of boiling water and cook 3 minutes, or until barely tender. Drain immediately and toss with the remaining ingredients.

2. Serve warm or cold.

Dilly Shrimp Dip

8 oz. cleaned and chopped shrimp

8 oz. cream cheese

2 T. sour cream

1 Tbls. catsup, mayonnaise and mustard

2 dashes garlic powder & Worcestershire

1 cup celery, chopped fine

1 Tbls onion, chopped fine

1/2 tsp. dill

1 Tbls. parsley

(or you can substitute 1 1/2 Tbls. Marcy's Dill Dip Herb Mix)

1/2 tsp. horseradish

Whirl everything in blender until smooth and creamy.  Chill before serving.

I have so many Dill recipes that I could not decide, but choose one you might aenjoy and try it.  Dill is perfect for a winter pick-me-up!

Also, if you want to try our dips, spreads and cooking blends made with dill, just visit our store: http://stores.ebay.com/backyardpatchherbs