Dill schnapps

Dill schnapps - based on fresh dill leaves - is a strong and very enjoyable schnapps.

Pale yellow and very popular here in Denmark and other Scandinavian countries.

The schnapps goes extremely well with crayfish, gravlax, salmon, herring, cured and smoked fish, sushi, lamb, poultry and chili dishes - and cheese.

You can also use it in barbecue sauces, herb butters, dips, salad dressings, stews, soups and many other dishes, where you would normally use this highly aromatic herb.

Dill schnapps blends very well with...
coriander schnapps · caraway schnapps.

Also, see how you can easily...
turn your dill schnapps into a liqueur.

Dill

The dill plant is an annual herb that grows to a height of one meter.

It has round, hollow, green stems, and fine, feathery, blue-green leaves.

The plant bears clusters of umbels with small, yellow flowers on the top of each umbel.

The dill seeds are not true seeds, but tiny and extraordinary aromatic fruits - containing the true seeds.

The dill plant is closely related to caraway, parsley, coriander and cumin.

Rich in minerals and vitamin C.

Both seeds and leaves are widely used in cooking, especially in the Scandinavian countries, with eggs, potatoes and seafood.

Chopped dill is the main flavouring in gravlax (salmon marinated in salt, sugar and dill).

Also - sprigs of dill are added to pickles and vinegar.

Oil of dill seeds is one of the main ingredients in in a number of Danish aquavits.

The seed oil is also used in herbal remedies, dietary supplements, commercial medicines and for flavouring in the food industry.

More information about the dill plant

Recipe

You can use leaves, flowers, fruits, seeds, and even the whole umbels from the dill plant.

However, many schnapps makers prefer to use only the leaves - and I'm one of them. But try to experiment, that's part of the excitement.

Pick the leaves in the morning after the dew has disappeared. That's when they most aromatic.

If you buy fresh dill make sure the plant is really fresh - organic if possible - and free from spots and insect damage.

Handle the plant with care - fresh herbs bruise easily - and use the leaves as soon as possible to get the most flavour and aroma into your schnapps.

Direction:

• Rinse the fresh dill leaves carefully - but only if necessary.
• If wet - leave them to dry for a short period in the shadow - on paper towel.
• Use a clean glass jar with tight-fitting lid.
• Fill 1/3 of the jar with leaves.
• Fill up with clear, unflavoured vodka - 40% alcohol content (80 proof).
• Let steep for 5-7 days in a dark place at room temperature,
  18-20°C (64-68°F).
• Shake lightly and taste it from time to time.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

You can serve your dill schnapps after it has settled for a couple of days. It cannot be stored (aged) - so enjoy it within a shorter period.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your dill schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.