Saturday, August 16, 2014


Love this picture.  Do not know who to
give credit for it.

Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs. Dill seed is used as a spice, with a flavor somewhat similar to caraway but also resembling that of fresh or dried dill weed. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany Since it is very fragile, even if stored properly, fresh dill will only keep fresh for about two days.  Dried dill seeds should be stored in a tightly sealed glass container in a cool, dry and dark place where they will keep fresh for about six months.

PINCH OF WISDOM: Fresh dill is rather like a new Christian-very fragile.  The seeds resemble the more mature Christian who stills needs to be nurtured and cared for in a specific environment. All of us need the special environment of the church body to maintain the  flavor of Christ.

TASTE OF SCRIPTURE: "You are the salt of the earth. But what good is salt if it has lost its flavor? Can you make it salty again? It will be thrown out and trampled underfoot as worthless.” Matthew 5:13

            1 (16 ounce) container sour cream
            1 cucumber, peeled, grated and squeezed as dry as possible
            1 cup fresh dill, chopped
            1/4 cup lemon juice, or to taste
            1 teaspoon salt, or to taste


Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

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