Season Fourteen, Episode Five. Still Growing
Discover dill, the feathery herb whose bright flavor has long been treasured in pickles and savory dishes.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: Doing great, sunny as ever over here. How are you, Amiyah?
Amiyah: Feeling great and ready to learn something new.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Dill!
Amiyah: The wheel clicked to a stop on dill, the feathery herb whose bright flavor defines a good pickle. The hosts were delighted to dig into this kitchen classic.
Poke: Buckle up, folks. We are doing dill today.
Poke: Let us go back in time. What is the story of dill?
Amiyah: Dill has been grown around the Mediterranean and across Europe and Asia for thousands of years, valued both as a seasoning and as a soothing herb in old gardens.
Poke: Its fresh, tangy flavor made dill a favorite for preserving and pickling, and it remains a beloved herb in many traditional dishes.
Amiyah: What are the facts that are going to blow my mind today?
Poke: Dill has soft, feathery, threadlike leaves.
Amiyah: I did not know that at all.
Poke: Both the leaves and the seeds are used in cooking.
Amiyah: That tracks.
Poke: It is the classic flavor in dill pickles.
Amiyah: Wait, really?
Poke: Its taste is bright, fresh, and a little grassy.
Amiyah: How many kinds are we talking about here?
Poke: Dill is used as both a fresh herb and a spice.
Amiyah: Go on.
Poke: Fresh dill weed has feathery green fronds.
Amiyah: Dill seed is used as a warm, tangy spice.
Poke: That tracks.
Amiyah: Bouquet dill is a popular variety for pickling.
Amiyah: Take me around the globe with this one.
Poke: In Eastern Europe, dill flavors soups and pickles.
Amiyah: Okay, that is so good to know.
Poke: In Scandinavia, dill is paired with fish.
Amiyah: I did not know that at all.
Poke: In Greece, it brightens yogurt sauces.
Amiyah: That tracks.
Poke: In the Middle East, dill is folded into rice dishes.
Amiyah: Let us bust a myth. What have we got?
Poke: A lot of people think some think dill is only good for making pickles.
Amiyah: Oh, I love that.
Poke: Here is the truth. Dill does far more than pickles. It brightens fish, potatoes, yogurt sauces, soups, and rice with its fresh, tangy flavor.
Poke: A listener wrote in. Let us hear it.
Poke: When should you add dill to a cooked dish?
Amiyah: Love this question.
Amiyah: Fresh dill is delicate, so it is best stirred in near the end of cooking to keep its bright, grassy flavor.
Amiyah: Here is where I land on this one, no sugar coating.
Amiyah: I will be real, this one is growing on me the more we talk about it.
Poke: Bold words from someone who once tried to put pineapple on everything.
Amiyah: Amiyah loves a creamy dill dip with crunchy vegetables.
Poke: Poke prefers dill scattered fresh over warm potatoes.
Poke: I mean, you are not wrong, but you are also very dramatic about it.
Amiyah: Lightning round. Rapid fire, here we go.
Amiyah: Dill has feathery leaves.
Poke: Both leaves and seeds are used.
Amiyah: It is the flavor of dill pickles.
Poke: It pairs beautifully with fish.
Amiyah: Quick recap before we cook.
Poke: The hosts learned that dill is a feathery, tangy herb grown for thousands of years, famous in pickles but wonderful with fish, potatoes, and sauces too.
Amiyah: Let us close it out with something delicious.
Poke: Today we are making Creamy Dill Dip. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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