The Perfume of Cooking - Using Dill

herb dillThe herb dill

Janine Winters has always loved cooking. And she has cultivated her skills like an artist.

Years ago Janine had a thriving business growing herbs and making various pestos which were distributed by Wal-Mart. You can read more about this part of her story when she was doing hydroponic gardening on her farm in Arkansas.

She also was known for her monthly column, The Perfume of Cooking, in which she shared her culinary knowledge, particularly in using various herbs.

In Janine's own words, "Nothing can compare to the taste of fresh herbs. They are the perfume of cooking.

They will enhance the simplest dish and are so healthy for you."

Janine would share her knowledge of cooking, especially with herbs in a monthly column, The Perfume of Cooking. One of these herbs is dill.

"DILL (botanical name, Anethum graveolens) is a popular herb. It is a hardy plant and grows 2 to 5 feet in height.

Early settlers brought dill seeds to North America. It was called the 'meeting seed' after they were given to children to chew during long sermons.

Dill is cultivated for its leaves and seeds. Originally it was used in Central Asia and South Europe and has long been popular in Mediterranean countries. It is also used generously by people in Scandinavia as well as the Polish, Greek and Italian cultures."

dill flowers

"The leaves of dill are feathery and delicate and exhale a sweet aroma of anise and caraway with a touch of lemon. As the plant matures it blooms with umbrella shaped yellow flower heads which produce tiny black seeds rich in mineral salts. The seeds can also be used for indigestion, stomach cramps and colic.

Dill is the perfect companion for fish, especially salmon, but can be used in all seafood. It is also delicious in an omelet or in a cucumber salad.

The Greek use dill in their spinach dishes. You can try adding it to zuchini, potato and rice dishes."

"You should wait to add your dill at the end of your dish preparation. It will lose its flavor if cooked too long.

Dill is easy to grow. Start the seed outdoors after the last Spring frost. Cover with a thin layer of sand and moisten. The seeds will start growing in a week and you will be able to harvest in five or six weeks.

Happy cooking!"

French Twists book

Learn more about the extraordinary life of Janine Winters from her memoir:
French Twist–A Tale of Travel, Testing and Triumph 

The book is on sale on Amazon. You can also order it on Bookshop.org or online with Barnes and Noble. You can even inquire at your local bookstore.