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Yellow Food Energy: Dill (Anethum graveolens)

By Gwen Nyhus Stewart

Dill Butter

1 pound (453.6 g) butter, softened

1 cup (250 mL) vegetable oil

2 tablespoons (30 mL) dried dill weed

Place butter, oil, and dill in a mixing bowl. Beat until well blended. Store covered in the refrigerator. You can also roll dill butter into a log, wrap in plastic wrap and freeze.

Dill butter is great spread on toast and perfect for cooked carrots and potatoes.

Dilled Garlic

2 pounds (907.2 g) garlic, peeled

1 sprig fresh dill, chopped

cayenne pepper to taste

4 1/2 cups (2 L) distilled white vinegar

4 tablespoons (60 mL) pickling salt

Fill sterile containers with garlic, chopped fresh dill and cayenne pepper to within 1 inch (2.5 cm) of the top.

Mix the distilled white vinegar and salt in a medium saucepan. Bring to a boil.

Pour the hot distilled white vinegar and salt mixture into the containers with the garlic mixture. Fill to approximately 1/4 inch (6 mm) from the top. Seal and store in the refrigerator.

Fried Dill Pickles

1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) cornstarch
1 teaspoon (5 mL) baking powder
1/4 teaspoon (1 mL) salt
1 cup (250 mL) ice water
1 egg yolk
2 tablespoons (30 mL) dill pickle juice
4 cups drained dill pickle slices or equivalent amount of medium to large pickles, sliced 1/4 inch (6 mm) thick
vegetable oil for frying

Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in center; add water, egg yolk and pickle juice, all at once. Stir with a wire whisk to make a smooth batter. Cover bowl and refrigerate 30 minutes.

Heat at least 2 inches (5 cm) of oil in deep fryer or large saucepan to 375° F (190° C). In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes. Drain on paper towels and serve at once.

Lemon-Dill Sauce

3/4 cup (175 mL) mayonnaise
1/2 cup (125 mL) buttermilk
2 tablespoons (30 mL) chopped fresh dill (or 1 tablespoon (15 mL) dill weed)
1 tablespoon (15 mL) fresh parsley, minced
1 tablespoon (15 mL) lemon rind, grated
2 teaspoons (10 mL) lemon juice, freshly squeezed
1 clove garlic, finely minced
sea salt, to taste

freshly ground black pepper, to taste

Combine all ingredients at least one hour before serving. Cover and chill. This sauce may be made the night before.

Potato Salad with Dill

6 red potatoes, cut into chunks

3/4 cup (175 mL) mayonnaise

1/4 cup (50 mL) red wine vinegar

1 tablespoon (15 mL) Dijon mustard

1 tablespoon (15 mL) dried dill weed

1 teaspoon (5 mL) celery salt

sea salt, to taste

freshly ground black pepper, to taste

Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and cool. In a bowl, gently toss potatoes, mayonnaise, red wine vinegar, Dijon mustard, dill, celery salt, salt, and pepper. Cover, and refrigerate at least 30 minutes before serving.

See Yellow Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of yellow, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, pages 62 – 63 for more information about what the colour yellow means and Chapter 8, Colour Energy, Plants, and Recipes pages 75 – 78 for information about using yellow in the garden and recipes.)

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