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Today’s kitchen creation was inspired by my spice cabinet and our dear friend Gina. I first turned her on to kale chips a few years ago and you can still read the shock on her face when she talks about how it was the almighty kale chip that started her on the path of eating healthy greens. So, as soon as I found out she was coming to stay with us, I knew that I had to make some. As I was creating the sauce for the chips, I asked Gina if she liked dill. Of course I ask this after I poured it into the blender with all of the other ingredients. She sort of wrinkled her face…oh dear…but she was willing to give it a try. I had Bob and Gina taste test the sauce to see if they approved and Gina’s eyes lit up and asked when they would be done. Guess she likes dill now too. haha
Dill is a unique plant in that both its leaves and seeds are used as seasonings. The green leaves are wispy and fernlike and have a soft, sweet taste. Dried dill seeds are light brown in color, oval in shape, and have one flat side and one convex ridged side. The seeds are similar in taste to caraway, with a flavor that is aromatic, sweet and citrusy, but also slightly bitter.
I just learned that dill is an anti-bacterial spice. Dill oil has been studied for its ability to prevent bacterial overgrowth. In this respect, dill shares the stage with garlic, which has also been shown to have “bacteriostatic” or bacteria-regulating effects. I found this fascinating. I am still learning so much about spices, not only does it tickle me to watch my own progression in learning to use them but it fascinates me to learn just how healthy so many spices really are. In the past years I would really only give thought to whole foods as having nutrients. I never even entertained the idea that a pinch of a spice could enhance the health benefits of a dish. Call me a late bloomer, but none the less, I am getting there. :)
Dill seed is also very good source of calcium, and a good source of manganese, iron, fiber, and magnesium.
Ingredients: yields 3 cups sauce