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.