Dill is an annual herb related to celery, with a delicate flavour somewhat reminiscent of aniseed and parsley. The feathery green leaves are dill weed herb, and the flat, oval fruits are called dill 'seed' spice. Aromatic dill leaf pairs beautifully with creamy sauces, and is often found in egg or seafood dishes. The taste of fresh dill is a far cry from its sad dried form, and is a joy to use when available.
Dill seed has a stronger quality, closer to caraway than it's fresh green counterpart, and is widely used in Northern Europe to flavour pickles, breads, and vegetables. It has also been valued medicinally in Ayurveda for thousands of years. The use of dill as more than a flavouring doesn’t end there: the word ‘dill’ hails from the Norse word ‘dylle’ meaning ‘to soothe or to lull’. In both worlds dill is used as a carminative to aid the digestive system.
It’s all about the sauce. I can make a most simple meal, but a flavoursome sauce or dip will bring it together and take it up to the next level. A sauce needn’t be complex either, it just needs to hit the right notes. Since dill weed will lose flavour the longer it cooks, it is an excellent candidate for a quick, fresh saucy dip. I topped our dinner bowls, full of spiced chickpeas, cinnamon roasted carrots, fresh mesclun, and brown rice, with this Creamy Dill Yoghurt Sauce and they were delightful.
1 cup thick, full-fat Plain Yoghurt (dairy, coconut, or nut-based)
1/2 cup loosely packed Dill, finely chopped
Zest of 1 Lemon
Juice of 1 Lemon
2 cloves Garlic, finely minced
1 large pinch Sea Salt
1 tablespoon Olive Oil
Optional: pinch of Cayenne
The How To:
Mix yoghurt, dill, lemon zest and juice, garlic, sea salt, olive oil and cayenne in a small bowl. Taste, and add seasonings as you like. Drizzle with a touch of extra oil and dill.
This sauce is awesome on so many dishes, and doubles as a delicious dip. Keep any extra in a sealed container in your refrigerator for up to 5 days.