Comments on: Dill Pollen

By: trax

trax — Mon, 11 Apr 2011 07:23:53 +0000

“If you own a small organic farm near Manila and grow unusual produce items that are sold or delivered to Manila, consider this Marketman’s open invitation to try out your produce as I am always thrilled to discover new things. I will pay for the ingredients, as long as they are conveniently available in the city. And who knows, I might even feature it on the blog so lots of other foodies get to hear about them. :)” — this is something new. an open invitation. i bet lots of things for you to try out would come on your door step in the coming weeks. :) where can you buy dill seeds ? can you grow them even in just a pot? my wife and i have dreamed of having a “pocket herb garden” for so long now.

By: Carol

Carol — Sun, 10 Apr 2011 14:33:27 +0000

Hi MM – what a perfect post! We just came back from our little farm where I have lots and lots of dill growing. Yesterday, for lunch, since I was running out of time, I threw in the oven a few pieces of yellow fin tuna fillets and lots of dill, some rosemary, and olive oil. It came out super delicious! We have never tried using dill before and I was so happy to find use for it. Even my daughter who is on your diet loved it! :). I noticed the fdill lowers and did not realize they can be used as you suggested. I will harvest the dill pollen next week and use them as you suggested :). Recently our gardener pruned the dill shrubs, so I may have to wait for a few more weeks for more flowers and pollen. Will send some your way once I get a lot of harvest. Thanks for this cooking idea again! :)

By: Nonoy

Nonoy — Sat, 09 Apr 2011 03:38:05 +0000

This is so special. We also have the dill leaves in Eden nature Park, Davao.

By: Angela

Angela — Fri, 08 Apr 2011 00:07:07 +0000

Hey, MM! I love the bowl! Where’d you get it?

By: tonceq

tonceq — Thu, 07 Apr 2011 14:07:48 +0000

hmmm…. I think the reason this is expensive is because:

A. Like Saffron, they are pretty scarce (or not) or…
B. Collecting the stuff is labor intensive.

I heard that you’d also have to dehydrate these but I bet you get a big BANG for every buck you spend on this ingredient! :)

By: EbbaBlue

EbbaBlue — Thu, 07 Apr 2011 11:35:49 +0000

Oh, gosh I did not know this is so precious. I have a little square foot plot for herbs and dill and rosemary are growing profusely. The dill “bush” is really overgrown and has been neglected. It flowers so much and they just die, leaving the pollen on the soil. Thanks again for this post, I did not know I can harvest them.

By: quiapo

quiapo — Thu, 07 Apr 2011 10:38:58 +0000

Perhaps you can infuse some oil with the pollen – almond oil? walnut oil?

By: Rowi

Rowi — Thu, 07 Apr 2011 08:18:12 +0000

Dill sprigs including the lower stems of the herb are preferred in curing salmon for the classic gravlax here in Scandinavia as the quantity of the dill has a bearing on the result. A huge bunch with lots of sprigs is ideal. Fresh dill is quite expensive here and when in season (may-june) we buy a large bunch when we see good quality (the “needles” are dark and long), separate the sprigs from the stems and freeze them. Great for gravlax-making and the accompanying sauce.

Aside from looking very pretty in a flower arrangement, dill blossoms are mainly used here for cooking “kräftor” or crayfish. The blossoms do impart that distinct dill flavour which goes so well with crayfish.

Chopped fresh dill sprigs are often mixed with creme fraiche and a bit of dijon mustard to liven up shrimp open sandwiches.

By: kitchen

kitchen — Thu, 07 Apr 2011 06:46:41 +0000

Good for home cured Gravlax

By: junb

junb — Thu, 07 Apr 2011 06:05:35 +0000

How about dill pollen infused olive oil or white wine vinegar?