Herb of the Year for 2010 - Dill
Every year since 1995, the International Herb Association has chosen an Herb of the Year to highlight. The 2010 herb of the year is: Dill
Dill originated in Eastern Europe. Zohary and Hopf remark that "wild and weedy types of dill are widespread in the Mediterranean basin and in West Asia."
Although several twigs of dill were found in the tomb of Amenhotep II, they report that the earliest archeological evidence for its cultivation comes from late Neolithic lake shore settlements in Switzerland.[1] Traces have been found in Roman ruins in Great Britain.
In Semitic languages it is known by the name of Shubit. The Talmud requires that tithes shall be paid on the seeds, leaves, and stem of dill. The Bible states that the Pharisees were in the habit of paying dill as tithe.[2] Jesus rebuked them for tithing dill but omitting justice, mercy and faithfulness.
Bestever Potato Salad (with dill, of course)1½ lb. small redskinned potatoes
1 sweet yellow pepper
3 tbsp. vegetable oil
2 tbsp. white wine vinegar
1 tbsp. lemon juice
1 tsp. Dijon mustard
½ tsp. salt
¼ tsp. pepper
2 green onions, sliced
4 oz sugar snap peas
3 tbsp. chopped fresh dill
In saucepan of boiling salted water, cook potatoes for 20 minutes or until tender.
Drain; let cool slightly and halve.
Core, seed and cut yellow pepper into chunks.
Whisk together oil, vinegar, lemon juice, mustard, salt and pepper.
In bowl, toss potatoes, peppers and onions in half of the dressing; let cool.
In pot of boiling water, cook peas for 1 minute or until bright green
Chill under cold running water; drain.
Just before serving, add peas, dill, and remaining dressing to salad; toss.
NB: I use WAY more dill – like about double that. Add to taste. Adds more colour too!
1 sweet yellow pepper
3 tbsp. vegetable oil
2 tbsp. white wine vinegar
1 tbsp. lemon juice
1 tsp. Dijon mustard
½ tsp. salt
¼ tsp. pepper
2 green onions, sliced
4 oz sugar snap peas
3 tbsp. chopped fresh dill
In saucepan of boiling salted water, cook potatoes for 20 minutes or until tender.
Drain; let cool slightly and halve.
Core, seed and cut yellow pepper into chunks.
Whisk together oil, vinegar, lemon juice, mustard, salt and pepper.
In bowl, toss potatoes, peppers and onions in half of the dressing; let cool.
In pot of boiling water, cook peas for 1 minute or until bright green
Chill under cold running water; drain.
Just before serving, add peas, dill, and remaining dressing to salad; toss.
NB: I use WAY more dill – like about double that. Add to taste. Adds more colour too!