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Dill, dill, dill.  I love it.  It's good chopped up in a rice salad with cherry tomatoes, a bit of minced bell pepper, some grated or crumbled cheese and your favorite vinaigrette.  There is always the chopped dill on salmon routine, and it's excellent with many beet preparations and also other fish and chicken dishes.

From J. Hurley's "The Good Herb": Tea made from dillseed is recommended by modern herbalists to relax and settle cranky stomachs. In India this brew, which is a popular children's colic remedy, is bottled and called 'gripe water'.  Russians call it plain old dill water and dole it out to relieve the pangs of overeating. Both gripe water and dill water are available at health food stores, herb shops, and some pharmacies.    This week you have the leafy part of the dill plant: called dillweed.  Dill is delicious mixed with yogurt and/or sour cream  as a dressing for cucumbers, sandwiches, fish and falafel.  Dill also is good for flavoring eggs, carrots, potatoes, and cabbage.  It's best used fresh and added right before serving.   From Sundays at Moosewood Restaurant:  "Dill is popular in the cuisines of northern and Eastern Europe and the fertile crescent of Greece, Turkey, Armenia and Iran. It's especially good on fish, with winter vegetables, tomatoes and in rice and nut pilafs.

Dill Carrot Salad

I enjoy making up some dinner items: sides or a main, ahead of time. This fits the bill. And 3 of the 4 of us only like carrots raw, so cooked carrots are out unless I'm cooking only for myself. -julia

1 bunch carrots, scrubbed and grated
1/2 bunch dill, chopped
3-8 spring onions, chopped
yogurt on it's own or mixed with a bit of sour cream or creme fraiche
splash of vinegar
S & P to taste

Mix all ingredients, then get creative. A bit of mustard, a few raisins, a few toasted nuts, some other grated vegetables, you get the picture. Make this your own dish. Also: you can use a vinaigrette or yummy olive oil instead of the yogurt.

Arugula, Scallion, and Dill Couscous Salad adapted from Gourmet

2 1/4 cups water
a 10-ounce box couscous (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil
1 bunch arugula, leaves washed thoroughly, spun dry, and shredded fine (about 2 cups)
3 large scallions, sliced thin
3 tablespoons finely chopped fresh dill, or to taste

In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.

This is good with any fish and I think also on the green beans: I boil them for 5 minutes exactly, then rinse under cold water and dress with any salad dressing: I like making things ahead of time!  (from Julia)

3 tbsp.
2 tbsp.
1-2 tbsp.
2 tbsp.

1/2 cup
Swedish or Dijon mustard
chopped fresh dill
lemon juice or red wine vinegar, or to taste
salt and pepper to taste
ground cardamom
vegetable oil

Whisk first 6 ingredients together in a medium bowl until smooth. Gradually add vegetable oil, whisking constantly, until blended and smooth. Cover and let stand for 2 to 3 hours before serving to allow the flavors to develop. Serve at room temperature or chilled.

The Joy of Cooking (latest edition), Rombauer et all


2 cups

7 tbsp.
3/4 cup
2 cups
1/2 tsp.
1 tbsp.

3/4 cup
2 cups grated turnips
7 tbsp. butter
3/4 cup fresh bread crumbs
2 cups grated carrot
1/2 tsp. sugar
1 tbsp. chopped fresh dill
Freshly ground pepper
3/4 cup heavy cream

Sprinkle the grated turnip with salt and set aside for 30 minutes.  Meanwhile, melt 3 tablespoons butter, saute bread crumbs, and set aside.  Squeeze water from turnips; combine with grated carrot.  Melt 4 tablespoons butter in a saute pan and add turnips, carrots, and sugar.  Turn heat to low, cover, and cook for 10 minutes, stirring occasionally.  Uncover; stir in dill and salt and pepper to taste.  Put turnip-carrot mixture in a buttered 1-quart oven proof dish.  Pour on cream and top with the buttered bread crumbs.  Bake in a preheated 350 degree oven for 30 minutes or until brown and bubbly.  Top with grated cheese, if desired.  Serves 4-6.

The Victory Garden Cookbook, Marian Morash


3 tbsp.
3 bunches
2 tsp.
1 tsp.
1 1/2 tbsp.

unsalted butter
red radishes (abt 25), leaves, stems trimmed, rinsed and dry
red wine vinegar
snipped fresh dill
fresh ground black pepper, to taste

Melt the butter in a medium-size skillet or saute pan over med. heat. Add radishes and toss to coat with the butter.  Cover the pan and cook for 4 minutes, shaking occasionally. Add the sugar and vinegar and toss over mediom heat for 1 minute.  Sprinkle with dill and season to taste with pepper.  Serve immediately.  Serves six. from Jane G.


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