What to do with all the left over stalks after harvesting and separating the leaves to be dried? (Dill)
I hope this is allowed here, because its technically not a vegetable, but it is grown in my vegetable garden along with the other leafy greens..
by Histrix-
15 Comments
cannedpeachs7118
I’d compost it but maybe it could be used in a pesto
arden13
Compost pile!
ely-olivia
They still have a lot of flavour, I have thrown them in a blender and then let the results sit in oil for a couple of days. Sieve the solids out and you have a nice dill oil.
zacharinosaur
Toss them in soups or stocks or anything that simmers that you want extra dill flavor in and remove at the end, chop/blend them up with other herbs in a pesto, dry them out and use them in herb bundles with bay leaves/thyme/etc, if nothing else, compost
abstract_lemons
Do you keep a ziplock or container in the freezer with veggie scraps, like to use when making stock? I keep a ziplock in the freezer to store carrot butts and onion tops, and whatever other scraps from chopped veggies. They come in very useful when you want to make homemade stock, which I usually make after roasting a chicken or something.
You can also just boil them in some water or broth to steep them, then use the liquid for rice or pasta, etc…
RannyRd
Compost
tiiiiii_85
I usually dry this stuff, mill it, mix it salt and create a vegetable broth.
They are too chewy, but still have a nice flavour.
imsoupercereal
I keep a gallon zip lock bag in the freezer. Chicken bones, carrot ends, onion ends, broccoli stalks and herb stalks go into it. Once it fills its time to make a stock. I use an Instapot that I already had and it makes it insanely easy. Set, forget and strain. And the broths are incredible. Way better than store bought.
Prestigious_Mark3629
I grind up all the dry stalks from parsley, mint, rosemary, Oregano, thyme, dill and sage into a powder. I then dust small amounts over roast or grilled meats, add it to soups near the end of cooking or garlic butter, it’s pretty pungent, but just gives a little boost of flavour.
Ornery_Brief_2743
Fry and grind the stalks up. Very good with poultry and lamb!
Iamatitle
Dill oil! Blanche and shock, squeeze as much water out as possible, add chopped stalks with oil to blender(i like a 1:3 ratio herbs:oil), blend until smooth. Double strain through cheese cloth and a fine mesh strainer (Will usually take overnight).
Great drizzled over a little smoked salmon, dip for bread, over some cucumber tomato salad, basically anywhere you could use a little dill
ILCHottTub
Blend with salt and dehydrate or put in a low oven… yummy dill salt!
DerekTheComedian
Chop a cup a day and post it it to reddit until you get an endorsement deal from Kraft.
Fern_the_Forager
Vegetable is a culinary word, most any plant can be a vegetable if you treat it like one!
The main reason leaves are used is because they’re small and delicate. Use the stems for any dill application where the texture doesn’t matter. As others have said, you can use them in soups and fish them out at the end- traditionally I think people would get a bundle of herbs like that and tie them with a string, so it’s easy to fish the whole thing out, use cheesecloth, or make a stock, strain it, and then put soup ingredients in, but nowadays you can also use a reusable stock bag- like a big tea bag. Whatever’s easiest. I use rosemary stems and whole thyme branches like this sometimes. You can also use them for pickling, if that’s something you do.
Or, if you don’t mind the texture, just dice them up small and dry them with the rest of the leaves!
Tsiatk0
I put them in front of a low fan and then the whole house smells like fresh dill 🤣
15 Comments
I’d compost it but maybe it could be used in a pesto
Compost pile!
They still have a lot of flavour, I have thrown them in a blender and then let the results sit in oil for a couple of days. Sieve the solids out and you have a nice dill oil.
Toss them in soups or stocks or anything that simmers that you want extra dill flavor in and remove at the end, chop/blend them up with other herbs in a pesto, dry them out and use them in herb bundles with bay leaves/thyme/etc, if nothing else, compost
Do you keep a ziplock or container in the freezer with veggie scraps, like to use when making stock? I keep a ziplock in the freezer to store carrot butts and onion tops, and whatever other scraps from chopped veggies. They come in very useful when you want to make homemade stock, which I usually make after roasting a chicken or something.
You can also just boil them in some water or broth to steep them, then use the liquid for rice or pasta, etc…
Compost
I usually dry this stuff, mill it, mix it salt and create a vegetable broth.
They are too chewy, but still have a nice flavour.
I keep a gallon zip lock bag in the freezer. Chicken bones, carrot ends, onion ends, broccoli stalks and herb stalks go into it. Once it fills its time to make a stock. I use an Instapot that I already had and it makes it insanely easy. Set, forget and strain. And the broths are incredible. Way better than store bought.
I grind up all the dry stalks from parsley, mint, rosemary, Oregano, thyme, dill and sage into a powder. I then dust small amounts over roast or grilled meats, add it to soups near the end of cooking or garlic butter, it’s pretty pungent, but just gives a little boost of flavour.
Fry and grind the stalks up. Very good with poultry and lamb!
Dill oil! Blanche and shock, squeeze as much water out as possible, add chopped stalks with oil to blender(i like a 1:3 ratio herbs:oil), blend until smooth. Double strain through cheese cloth and a fine mesh strainer (Will usually take overnight).
Great drizzled over a little smoked salmon, dip for bread, over some cucumber tomato salad, basically anywhere you could use a little dill
Blend with salt and dehydrate or put in a low oven… yummy dill salt!
Chop a cup a day and post it it to reddit until you get an endorsement deal from Kraft.
Vegetable is a culinary word, most any plant can be a vegetable if you treat it like one!
The main reason leaves are used is because they’re small and delicate. Use the stems for any dill application where the texture doesn’t matter. As others have said, you can use them in soups and fish them out at the end- traditionally I think people would get a bundle of herbs like that and tie them with a string, so it’s easy to fish the whole thing out, use cheesecloth, or make a stock, strain it, and then put soup ingredients in, but nowadays you can also use a reusable stock bag- like a big tea bag. Whatever’s easiest. I use rosemary stems and whole thyme branches like this sometimes. You can also use them for pickling, if that’s something you do.
Or, if you don’t mind the texture, just dice them up small and dry them with the rest of the leaves!
I put them in front of a low fan and then the whole house smells like fresh dill 🤣