Herb of the Week: Dill

Although best known for pickling, dill has a very distinctive taste and pairs well with many other types of foods including asparagus, avocados, beets, cabbage, carrots, celery, cucumber, fish, potatoes, rice, salmon, tomatoes, yogurt, zucchini, cabbage, onion, and surprisingly pumpkin. Other herbs and spices it works well with are basil, garlic, parsley cumin, garlic, ginger, and turmeric. You can store fresh dill in a plastic bag for about 2-3 days. (PSU herb pairing guide)

Cutting Instructions:  Very similar to the parsley instructions from last week. Look at the main stems of the plant to find the thicker, older stems towards the outside. Snip off that stem, one at a time. Only take one or two sprigs from each plant. Do not cut the lighter green, smaller growth in the middle of the plant. If you want a better idea of how to pick dill, check out our video on Facebook and start the video at 02:47.

Zucchini Patties with Dill Dip
Get creative with your zucchini this week and try pairing some dill with it!

Dip Ingredients:

  • 3/4 cup sour cream
  • 2 tablespoons minced fresh dill
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • 2-1/2 cups shredded zucchini
  • 1 cup seasoned bread crumbs
  • 1 teaspoon seafood seasoning
  • 1/4 teaspoon garlic powder
  • 1 large egg, lightly beaten
  • 2 tablespoons butter, melted
  • 1 large carrot, chopped
  • 1/4 cup finely chopped onion
  • 1/4 cup all-purpose flour
  • 1/2 cup canola oil

For the dip, in a small bowl, combine the first five ingredients. Cover and refrigerate until serving.

Place zucchini in a colander to drain; squeeze to remove excess liquid. Pat dry; set aside.

In a large bowl, combine the bread crumbs, seafood seasoning, and garlic powder. Stir in egg and butter until blended. Add the carrot, onion, and zucchini.

Place flour in a shallow bowl. Shape zucchini mixture into 24 small patties; coat with flour.

Heat oil in a large skillet; fry patties, a few at a time, for 3-4 minutes on each side or until lightly browned. Drain on paper towels. Serve with dip. Original Recipe