This week it’s my privilege to be the host of the 86th edition of Weekend Herb Blogging. Kalyn from Kalyn’s Kitchen created this great event, because she didn’t have a cat or a dog ;-). Since 86 weeks foodbloggers can learn interesting details about fruit, herbs or vegetables and how to use them in the kitchen. And: I’ve got already two entries!
This herb just shows the seed leaves, this should become dill. I know, it’s very late for dill, but regular WHB readers can guess, what happened. Both, the leaves and the seed are used in the kitchen. The leaves – also called dill weed – are used as a herb and are a must to flavour sea fish. In Northern Germany it’s also part of a sweet yoghurt dressing to accompany (head) lettuce or cucumber.
Mix 150 ml yoghurt, 1 tablespoon lemon juice, lots of dill and sugar or honey together until you get a sweet and light sour taste. Serve with deseeded cucumber slices.