Dill crowns are like Alec Baldwin before Tina Fey asked him to be on 30 Rock. What I’m trying to say is that everyone acknowledges that dill crowns are great in pickles or in the broth used to cook up crayfish but they don’t get starring roles nearly often enough. I want to be dill crowns’ Tina Fey and you, gentle readers, will determine my success not by giving them an Emmy nomination but by letting me know if you’ll use them sometime soon in one of your recipes.
Compared to younger dill fronds, dill crowns have a stronger flavour that leaves a pleasantly perfumy, lingering aftertaste. Dill crowns are already famous in Scandinavia where they are used in all kinds of concoctions for beef and fish. Personally, I love adding dill crowns to sautéed potatoes and onions for the last few minutes of cooking. They are also sensational stirred into warm, roasted beets. Dill crowns are even lovely when simply torn into bits and tossed into mesclun mix to add texture and flavour to a green salad.
Have I convinced you to give dill crowns a starring role on your table? Hope so!