Because one lone plant was most prolific last summer, with
Multiple blossomed whorls gone to vigorous seed,
Because the winter was mild and the sprouts hardy
A great patch of dillweed, tall and feathery, took hold in my front yard.
This unexpected abundance has me both delighted and stumped. And while its beauty alone makes the little dillweed forest a welcome presence in our postage stamp garden, I’ve been seeking new ways to use this herb.
In pickling, certainly. Snipped into salads, baked onto a side of salmon, folded into a quickbread batter with cheddar cheese.
I welcome your suggestions.
One way I’ve been enjoying dillweed is in this sauce that uses lush Greek yogurt.
A quick whisk of herbs, coarse grain mustard, vinegar, and olive oil into a bowl of this plain creamy base readily transforms into a sauce, or dip, or dressing. You might relish a dollop of this on a falafel-pita sandwich, or as a cooling dip for a spicy grilled lamb kebab. It stands up nicely alongside a tray of crudites. Or potato chips!
Long ago, I would make something similar, using sour cream. Now, I prefer tangy and thick-bodied Greek yogurt in its stead. So accessible at the market, ( all the yogurt companies have added Greek to their repertoire) it makes a terrific substitute–healthier too.
Today, I used it to dress potato salad–a springtime variation that combines new potatoes and asparagus. So seasonal, both vegetables take well to dillweed, and both work together in this somewhat different dish.
You actually plunge the asparagus tips right in with the potatoes, in the final minute of cooking.
Drain and cool—just slightly. When still warm, the new potatoes tend to absorb the dressing better. That bit of heat blooms the herbs in the sauce. You can serve the salad immediately, if you like. Or serve it chilled.
It tastes fantastic, either way.
If you have any other of-the-moment garden veggies on hand, slice ’em up and put ’em in. The crisp bite of French radishes, for instance, would be exceptional in this dish. Cucumbers? Yes. Scallions, too.
And, remember–I’m on the lookout for more ways to use my dillweed forest. Please share!
NEW POTATO-ASPARAGUS SALAD with GREEK YOGURT DILL SAUCE
1 1/2 lbs. small New Potatoes, cleaned and quartered
1 bundle fresh Asparagus, cut on the diagonal into small pieces
1 1/2 cups Greek Yogurt
1 T. Coarse Grain Mustard
1 T. White Wine Vinegar
1 T. Extra Virgin Olive Oil
2 heaping T. fresh Dillweed, chopped
1 T. fresh Chives, chopped
1 1/2 t. Sea Salt
1/2 t. Black Pepper
Bring a large pot of lightly salted water to a boil and add new potatoes. Cover and simmer until potatoes are tender, about 12 minutes.
Add asparagus pieces and cook for another minute. Remove from heat and drain.
In a mixing bowl, whisk together all the remaining ingredients.
Place slightly cooled potatoes and asparagus into a serving bowl. Spoon yogurt-dill sauce over the vegetables.
Toss and fold until well coated.
Garnish with dillweed.
May serve warm, room temperature, or chilled.
Makes 6-8 servings.