It's funny you ask that I'm a chef, but I don't consider myself to be a chef. Chefs actually like my food, as well as doctors - even little kids. I'm more of a researcher/student (one of the reasons I came here). I do have decades of practical home-style cooking training, and tons of trial and error (now 40). My Innate training early on is French and Vietnamese. Those languages I can also communicate in. I brushed up on middle-eastern/indian cooking in college, trained in those kitchens. I can read Arabic, so I can walk into those markets functionally for specific items in their culture. All of those cultures use dill in their own ways. Did you know fish & potato stew with dill is served in French military rations?? People love dill.
Quick and easy home-style presentation styles
Any overly mature/dry/deteriorating herbs or trimmings you have laying around have use. Here's a makeshift hearty vegetable stew utilizing any combination of vegetables you want to get rid of, topped of course with a Dill trimming. The other dishes are examples of how I use trimmings from the garden for basic home meals or gatherings. The last two pictures do not have dill, because I ate it all. I run out of Dill & Basil very quickly. You're seeing kale, mustard leaves, wild arugula, thyme, dill, green onion, and more. Flavors all mix together well.
Dill & Fennel
If Dill is beautiful (left), then Fennel is glamorous (right). In a pinch, Fennel has virtually the applications as Dill but better in red meat dishes. Seeds, stems, everything have flavor.
