Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

Preserving Dill in Salt
 
  Another heirloom method: in a suitable freezer container, pour in a thin layer of salt - I like to use sea salt. Then take a long sprig of dill with leaves attached and wind it around the base of the jar on top of the salt.  Continue layering with salt and dill, ending with salt. This will keep 6 months in the frig. The salt and dill flavor each other. The dill will get limp and turn a darker green. Use in salads, potatoes, soups, breads, whatever.


 More recipes, etc. on Rita's web site: www.abouteating.com

 
 

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