Tonight, I am going to feast upon my full sized cucumber. One of my favorite ways to prepare cucumber in in the form of Quick Pickles.
- 1 tasty fresh cucumber, sliced
- Splash or two (three or four) of good white or rice vinegar
- Dash of salt
- Sprinkle of sugar
- Freshly chopped dill
Fortunately, I have very fresh dill in my haphazard herb bed.
I don’t plant the stuff and I haven’t for a few years now. It is an herb that if it wasn’t for the fact that I actually use it, it would probably qualify for a weed. It reseeds itself that much. Dill just springs up in my garden where ever it pleases and expects me just to weed around it. It is a bit like my husband and children in that regards.
But I don’t complain (too much). I love dill and having fresh dill weed is a wonderful thing for my kitchen.
I am not a fan of dill seed though. The flavor is just not as intense or as good, in my opinion.
Dill is in the same family as carrots, which you can see in the flowers, leaves and seeds. Dill is like Carrot’s younger, skinnier and more fashionable little sister. You know, the one that the teachers always look at and say, “You look familiar. Was your sister in my class? She was a well behaved plant.” Dill nods and sighs because she is not anything like her sister, Carrot.
But I have never heard of anyone eating dill root. Hmm… I might have to dig one up, just to see if there is even a root to try and eat.