Fresh Dill Tzatziki Recipe

 I have found that once dill is sown in a garden, it need never be sown again. If the plants are allowed to go to seed, it will self-sow year after year. To save on space, we have our dill share a bed with the asparagus. The asparagus comes to harvest first, in early spring. Once the asparagus is all harvested, the dill has begun to emerge. To avoid overcrowding, I thin the young dill plants and begin using it. It keeps nicely in a jar of water on the windowsill. We use it in chicken salads, cream sauces and especially in Tzatziki. Tzatziki is a refreshing Mediterranean sauce made from plain yogurt, sour cream, cucumber, lemon, garlic, and dill. It is wonderful on toasted pita chips or on any type of pita sandwich. I also love it on Falafels. Here is our favorite Tzatziki recipe:

Fresh Dill Tzatziki

(Bon Appetit August 2004)

2 c. plain whole milk yogurt

1  12-oz. unpeeled English cucumber, halved lengthwise, seeded, coarsely       

     chopped

1 tea. coarse kosher salt

 ¼ c. sour cream

1 Tbl. fresh minced Italian parsley

1 Tbl. white wine vinegar

1 tbl. fresh lemon juice

2 ½ tea. minced, fresh dill

1 ½ tea. olive oil

1 small garlic clove, minced

Line sieve with 2 layers of cheesecloth; place over deep bowl. Spoon yogurt into sieve. Cover; chill sieve in bowl overnight.

Toss cucumber and 1 teaspoon salt in bowl. let stand I hour. Drain as much liquid as possible from cucumber, then pat dry with paper towels.

Transfer yogurt to bowl; discard liquid. Mix cucumber into yogurt. Mix in remaining ingredients. Season with salt and pepper. Cover; chill 1 to 4 hours.

 Makes about 2 cups