Place a frond or two of fresh dill, or any leafy herb on tender stems, in a 2-cup glass measuring cup or a deep, narrow bowl, then snip with your kitchen shears until you have just the texture you need for your recipe.
Spring has sprung and with it all things green, sprouting everywhere we turn, including bright, verdant locally-grown herbs in our farmer’s markets and grocery stores. Fresh dill is one I anticipate eagerly each March, along with fat, fleshy spears of asparagus. Seems like Ma Nature planned to pair them, doesn’t it?
So many ways to enjoy the two together–dill sprinkled over lightly steamed stalks, in salads with raw spears sliced on the diagonal, and my all-time favorite, this sunny asparagus quiche with dill-laced crust.
Some cooks don’t like messing with dill because it’s rather difficult to strip those delicate leaves from the stems. No problem! Fresh tender dill doesn’t need stripping. Pull the fronds whole from the thicker stems. Tuck them into a deep narrow container, like a glass measuring cup, and snip away with your clean kitchen shears. It takes mere seconds to snip a handful.
Snip ultra fine for soups or for pastries like these whole wheat asparagus scones with nettle-wrapped cheese, or leave longer strands for salads and that quiche I mentioned above.
Here you can see tiny strands of this aromatic herb in my quiche crust. They give it just that little extra oomph that makes an Easter or Mother’s Day brunch feel special.
This is one of those time-saving tricks that makes cooking from scratch such a pleasure. The color! The scent. The soft textures in your hands. Go ahead. Take a little taste. Cooking with fresh herbs engages all the senses.
Like this tip?
Let me know if this is a new trick for you, or one you’ve been doing since forever, won’t you? What’s cooking in your kitchen today?