Cooking with Fresh Herbs: The Triumverate

If there's one thing I miss about Russian cuisine while away, it's the fresh dill sprinkled on everything.

Sure, I get tired of opening the refrigerator 2-3 times a day, taking out the herbs, washing, and chopping.

But I've come to love the flavor they add to soups, salads, omelets, baked goods, etc. etc. etc.

The three we most commonly use here are green onion, dill, and parsley.

Sometimes they are even sold in a bunch together. Often there's a little stand out on the street and I catch a whiff of dill as I walk by...mmmm.

-sprinkle some on soup...mmmmm
-mix into your scrambled eggs
-add pizzazz to biscuits or rolls
-blend with butter to make a nice spread
-make boiled potatoes go from boring to instant yumminess (a pat of butter helps, too)
-mix into sauces
-garnish an egg, potato, or fresh salad-it's pretty AND tasty!
-add to pretty much any dish! :)

P.S. We even save the stems and use them later to flavor soup stock and water for boiling pasta, rice, etc.