My previous video reveals its time to harvest my dill weed. It is amazing how fast dill grows, but it is a weed after all. I am sure you have noticed the cluster of yellow flower heads at the tip of the branches. If left to its own, the flowers will seed.
The dill weed seeds, are stronger in flavor than the leaves, and are used for pickling: dill’s major culinary use. Pickling is not, however, on my schedule this year. If you are pickling, then let me know more, and how you are using dill. Also, once the flower heads appear, the leaf production is over. Eventually, the seeds will fall to the ground and will seed themselves for the next season.
I like the taste of dill weed and I have decided to make a dish with what is ready to harvest from my garden. Sugar snaps, hot peppers, and chives are ready to eat. Drying some of
the dill, and freezing the rest will take care of most of this productive plant. I will wait until the seeds are brown, then I will cut, dry them and shake loose the seeds. If I cut the plant down to an inch of its base, according to World Healthiest Foods, “the dill weed, with a little luck, will re-grow to produce a second crop in late summer.” I am going to try my luck with one of my dill weed plants and let you know.
Here is my latest recipe for “Sugar snaps, hot peppers and chives over pasta.”
This is a light and summery vegetarian dish. It includes vegetables picked from my garden. Dill weed is often considered a decorative herb, or solely for pickling. However, I have used it in sauces, in a spinach and dill rice dish and of course with my smoked salmon.
- 1 1/2" diameter of spaghetti pasta (whole wheat preferred)
- 8 sugar snap peas
- 1 tablespoons chopped chives
- 2 tablespoons dill weed
- 1- 1 1/2 tablespoons of olive oil
- 1/4 Vegetable or chicken stock, preferably homemade (smile).
- 1 teaspoon turmeric--trying to use less salt in my diet
- Salt and pepper to taste
- Cook pasta as directed and drain. Combine the next five ingredients and pour over hot pasta.
- Saute snaps peas for three minutes.
- Add stock (vegetable, or chicken)
- Add chopped dill, chives and hot peppers
- Mix well and serve either hot, or room temperature
- Salt and pepper to taste.