Green Options

Most of us have a love/hate relationship with dill.  If you grew up on Scandinavian-inspired dishes, as I did, you no doubt have a fond appreciation for its distinctive flavors — I loved to feel dill’s feathery-soft leaves against my hand when exploring in my mom’s garden as a girl.  On the other hand, if your only association with dill is soggy, sickly-green supermarket pickles, then you might not be quite so keen on the herb.

Often overlooked, dill — from the Norse dilla, meaning, “to soothe” — possesses surprising characteristics.  Among its little-known superpowers are antibacterial and calming properties; the annual herb can be made into a stomach-soothing tea. Dill has been popular since Biblical times, and is even mentioned as a valuable commodity in the Gospels: “You give a tenth of your spices—mint, dill and cumin. But you have neglected the more important matters of the law—justice, mercy and faithfulness.”

Traditionally used in food to season fish or as a balance to yogurt’s tanginess, dill can also be used to brighten this protein-rich, vegan-friendly, summery rice salad.

The calendar says May, but where I live in San Francisco, it’s been feeling like the dead of summer lately. My thermometer says 85, which is unseasonably hot for my otherwise moderate city. Usually, my lunchtime staple is soup, however a warm bowl full of chili may be great in November, but none too appealing today.

I decided instead to concoct a cooling summertime soup. I’m a sucker for Gazpacho, but I wanted something a little lighter today. I also needed to use up all the dill from my herb garden that’s been withering away in the heat.

Here’s my recipe for Cucumber Dill Soup that as refreshing as it is delicious (and not to mention, healthy and quick to prepare!)