Description: Dill has feathery, bright green fronds of long, soft, needlelike leaves with a flavor like anise, parsley and celery.

Purchasing: Look for young, sprightly, bright-colored leaves with no wilting, slime or yellowing. Dill tends to spoil quickly.

Uses: Found in foods around the world, including Greek and Turkish vegetable casseroles, stuffed vegetables and yogurt sauces; Polish and Russian pickled vegetables; and Scandanavian fish and shellfish recipes. Also works well with borscht, mayonnaise-based salads, salmon, chicken and beans.

Source: “Field Guide to Herbs & Spices” by Aliza Green

Dill Smoked Salmon Hash

2 tablespoons (1/4 stick) butter

3 cups frozen Southern-style hash brown potatoes (small cubes)

1 cup chopped onion

1/4 cup whipping cream

1/4 pound smoked salmon, diced

2 teaspoons chopped fresh dill

Melt butter in large nonstick skillet over medium-low heat. Add potatoes and onion. Cover skillet and cook until potatoes and onion are softened and beginning to brown, about 10 minutes. Add cream to skillet. Increase heat to medium and cook until most of cream is absorbed and mixture is moist, stirring often, about 2 minutes. Mix in salmon and dill. Season hash with salt and pepper.

Source: www.epicurious.com