Dill Weed

Points Of Interest

Dried Dill Weed is the dried green leaves of the common garden herb. Light and citrusy, it makes an excellent partner to creamy dressings and seafood.

• Light and feathery-textured leaves
• Maintains its soft, sweet taste and aromatic flavor
• Sweet and citrusy with slight bitterness

Suggested Uses

• Add to roasted potatoes and other root vegetables
• Add to sour cream-based sauces, mayonnaise-based dressings, salads and soups
• Works well as a rub for meats or in a sauce to accompany fish

Basic Preparation

Ready to use. Add to taste.

Recipe

Mustard-Dill Crust Beef Roast

2 pound eye of round roast, trimmed and tied

1/4 cup Dijon mustard

1 tablespoon Dill Weed

1 tablespoon Onion Salt

1 tablespoon ground black pepper

Heat an oven to 375°

Mix the mustard, Dill Weed, Onion Salt and ground black pepper. Place the roast on a rack fitted into

a roasting pan covered with aluminum foil. Rub the mustard over the top and sides using all. Cook the

roast for 30 minutes then turn the oven down to 225° and cook for another 60-80 minutes

depending on preference. Let the meat rest for 15 minutes before cutting.

Serves 4

Traditional roast beef is elevated with a simple additional of fragrant Dill Weed and enriching Onion

Handling And Storage Salt. Roast to 150°-160 for a not too pink but not well done inside.