In the Spring and into the early Summer, wild edible herbs and flowers are to be found all over the mountains in Lebanon. Amongst them, wild dill (shomar), is commonly made into fritters in the rural areas and villages. All it takes is one walk and thirty minutes later, a bounty of dill can be brought home. I like to use it in fritters, sure, but also in rice (like the Iraqis and Iranians do) or bulgur pilafs, in soups, in stuffed veggies (like the Greeks), with fish (like salmon). Dill can be laid out and dried or it can be shoved into a bag and frozen (my favorite method). Tomorrow, I will be making some fritters. Stay tuned.
FYI, dill is high in magnesium and potassium, is a good diuretic (you can infuse some in hot water and drink it as a tea); it cleans the urinary tract and is a good anti-inflammatory.
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