Dill is in the carrot family and shares fresh green notes with other members in the family like parsley or cilantro. Its recognizable woody characteristic is from a chemical that is unique enough to dill that it is name after it: dill ether. Dill is popular in northern European cuisine, often served with fish, as well as in Mediterranean sauces and slaws. It’s also used in the handfuls in a Persian rice dish called Baghali Polo.
Tacos is probably most people’s first thought as to what to do with cilantro, but it can brighten up so many dishes. Its great in curries or salads. Lisa made us banh mi inspired sandwiches for dinner that happily took an ample amount of cilantro. If it feels like you won’t get through it all, try making a cilantro chimichurri that can be used on sandwiches or roasted veggies (or meat if you’re into that) and will last a little longer in the fridge.
These are the leaves from the celery stalk. We like to use them as you would any other herb (more like cilantro or parsley, and a little less like basil or mint). Add as a garnish to about any dish for added freshness and aromatics. The celery flavor comes through for a nice earthy depth.
One of favorite things about cilantro is how easy it is to use. Besides particularly large stems, you can just chop the sprigs whole and skip worrying about only using the leaves.
Parsley can be polarizing, but I promise this flat leaf Italian parsley is much nicer than the curly parsley that finds its way onto plates. Throw into any dish for a bit of brightness.
A while back, we mentioned that we we’re including celery leaves in the share. But I (Ben), in a let’s-get-this-done stupor, put all of those leaves into the freezer forgetting that we promised them to you all. Well here are some from the celery in the share this week.
Add as a garnish to about any dish for added freshness and aromatics. The celery flavor comes through for a nice earthy depth.
