Recipes

Add dill seeds and 1/2 tsp. dill weed to 2 Tb. boiling water. Cover and let stand 5 min.; strain out dill seeds and discard.

Whip into butter, adding remaining 1/4 tsp. dill weed. Let stand at least 2 hours or longer before adding to hot cooked veg.

Note: Dill Butter is good on potatoes, beets, cabbage, carrots, peas, spinach, tomoatoes and turnips.