Job:07-61264 Title:RacePoint - Herb and Spice Companion
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Job:07-61264 Title:RacePoint - Herb and Spice Companion
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(Text)COMMON KITCHEN SPICES- 183 –
Water: Frequently at first, but less often when estab-
lished; when the soil feels dry
Harvest: Let the plant flower and the seeds develop.
When the seeds are ripe and turn light brown, snip off
the stems or the seed heads and place in a paper bag.
Hang to dry.
Care: Protect from winds or support with stakes in the
ground. To grow more dill, let some seeds drop so the plant can reseed, or sow new
seeds every few weeks to ensure a steady supply of leaves and seeds in the kitchen.In the Kitchen
Dishes: Pickling spices, stews, soups,
breads, baked sweets
Prep: Use dill seeds whole or ground.
They can be toasted, fried, or added
to long-cooked dishes to impart deep,
mellow flavor. The longer they cook, the
softer the flavor; add at the end of cook-
ing for greater pungency.
Serve: Dill seeds are essential in pick-
ling spices; they’re used generously in
“dill pickles,” a signature food of New
York City. They’re also used in brines for
pickling beets and carrots. The seeds
pair deliciously with root vegetables like
potatoes, beets, carrots, and onions,
as well as fatty fish like salmon. Add
them to rich, creamy soups, traditional
borscht, and rubs and marinades for any
kind of meat.SUBSTITUTIONS
- Caraway seeds
- Fennel seeds
- Dill leaves
PAIRINGS
Fruits and Vegetables:
cabbage, carrots, celery, corn,
cucumbers, eggplant, onions,
peppers, potatoes, squash,
tomatoes
Proteins: beans, beef, cheeses,
chicken, fish, game, lamb, lentils,
pork, turkey, venison
Seasonings: ajwain, allspice,
anise, bay leaf, cardamom, chili
peppers, cilantro, cinnamon,
cloves, coriander seeds, curry
leaves, fennel seeds, fenugreek
seeds, garlic, ginger, lemon juice,
lime juice, nutmeg, mustard,
oregano, paprika, pepper,
tamarind, thyme, turmericJob:07-61264 Title:RacePoint - Herb and Spice Companion
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Job:07-61264 Title:RacePoint - Herb and Spice Companion
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