Hello! For the first week of Herb Month I’m featuring dill:) I have a delicious tzatziki recipe that is garlicky and lemony and of course, full of dill. But first, I wanted to share some tips on how to take care of your dill plants. You can just as easily buy fresh dill at the grocery store, but there’s something special about picking fresh produce from a garden.
I didn’t start any of the herbs in my garden from seed- I bought them already sprouted from a garden centre. I then planted them in a large pot with some other herbs. Make sure that the plants aren’t too close to each other and have room to grow. Water your dill well during the summer months. You can start harvesting as soon as your plant has about five leaves (it will probably have five when you buy it from the store). Just pinch off the leaves or use scissors to cut them off. Once you rinse off your dill, you’re ready to start cooking!
Total Time: 10 minutes
- 1 cup Greek yogurt (I used non-fat but it’ll only get tastier if you up the fat content!)
- 1/2 cup grated cucumber (juice included)
- Juice of 1/2 a lemon
- 1 clove of garlic, minced
- About 1 tbs fresh dill
- Salt and pepper to taste
- Mix all ingredients together and enjoy!
Hope you liked this dill recipe/information session! I’ll post my source for dill tips below so that you guys can check that out if you have any questions. Keep your eyes open for two more dill recipes this week!
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