dill organic culinary herbs Colorado

The variety that we use from an old Europian farmer along the Colorado River.

Dill (Anethum graveolens) is a short-lived annual herb, native to southwest and central Asia. It is the sole species of the genus Anethum, though classified by some botanists in the related genus Peucedanum as Peucedanum graveolens (L.) C.B.Clarke.

It grows to 3' tall, with slender stems and alternate, finely divided, softly delicate leaves 3-6" long. The ultimate leaf divisions are .25" broad, slightly broader than the similar leaves of Fennel, which are threadlike, less than 1 mm broad, but harder in texture. The flowers are white to yellow, in small umbels 2-9 cm diameter. The seeds are 4-5 mm long and 1 mm thick, and straight to slightly curved with a longitudinally ridged surface.

Dill has long been cultivated as a herb throughout Europe and north Africa as well as in its native Asia. It was used by Egyptian doctors 5000 years ago and traces have been found in Roman ruins in Great Britain. In the Middle Ages it was thought to protect against witchcraft.



Serve on crostini or crackers for a dynamite hors d’oeuvre.

1/3 cup cream cheese, at room temperature
1/3 cup plain yogurt
½ cup (3 oz.) smoked salmon, roughly chopped
1 tablespoon fresh lemon juice
1 tablespoon dill
Freshly ground white pepper

In a small bowl, use a fork to combine all ingredients. Season with pepper to taste.

The perfect side dish with fish dishes. CHECK PROPORTIONS!!
Serves 4-6

2 lbs.small new potatoes with skin on, leave whole if very small, or cut in quarters
Large pot of salted water
4-6 tablespoons of unsalted butter, melted
1 tablespoon dill
Salt and freshly ground black pepper to taste

Place potatoes in cold water to cover over high heat. When water is simmering, add 1 teaspoon salt for each quart of water. Cook until potatoes are fork tender. Drain. Coat with melted butter and dill. Season with Salt and freshly ground black pepper. Serve.


An unusual soup that will win rave reviews.
Serves 4

2 medium cucumbers, peeled, seeded and roughly chopped
2 tablespoons unsalted butter
1 small onion, finely minced
4 cups chicken stock
1 tablespoon fresh dill, plus some for garnish
Salt and freshly ground black pepper to taste
½ cup heavy or sour cream or plain yogurt
Sprinkle cucumbers with a teaspoon of salt and allow to drain in a colander. Place butter in a medium saucepan over medium heat. Add onion and cook over low heat until soft. Add stock and dill. Rinse cucumbers and add to soup. Cook over medium heat for 5 minutes. Cool slightly and puree in a blender. Season to taste. Chill. Stir in cream or yogurt. Garnish with dill and serve.

Toasted hazelnuts and dill add a rich and subtle flavor to this simple entrée.
Serves 4

½ cup hazelnuts. toasted (375 oven for 10 min.), skinned (rub with terry towel) and chopped
½ cup crème fraîche
1 large egg yolk
juice of ½ lemon
Salt ( ½ teaspoon)and freshly ground black pepper (1/4 teaspoon)
¼ cup chopped fresh dill
1 lb. salmon fillet, skinned and cut into 4 equal portions

Preheat oven to 400ºF. Combine crème fraîche, egg yolk, lemon juice, salt, pepper and dill. Place salmon in a buttered baking dish. Spoon 2 tablespoons of sauce on each piece of salmon. Sprinkle with hazelnuts. Bake for 8-10 minutes. Salmon should be slightly underdone in the middle. Serve.

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