2010 Herb of the Year: Traditional Tzatziki served with Vegetable Crudités

| February/March 2010

  • After dill has bolted, it flowers spectacularly.
    Photo by Rob Cardillo

Makes about 3 cups

In Greece, this dip is on every table and goes with just about any dish— and there are probably as many variations as there are cooks. It always contains drained yogurt, cucumber and garlic; some use red wine vinegar, while others use lemon juice. Dill is popular, but occasionally mint is added instead; olive oil is added in some recipes. Tzatziki is most often served with flatbread, however it is a great accompaniment to grilled vegetables, meat, or fowl, or any vegetables, raw or cooked.

• 2 cups Greek yogurt, drained
• 1 large cucumber, peeled and grated or chopped fine
• 3 large garlic cloves, pressed or minced
• 2 tablespoons chopped fresh dill
• About 1 tablespoon lemon juice or red wine vinegar
• Salt and freshly ground pepper

1. Drain yogurt in a colander or large sieve lined with cheesecloth for at least a few hours or overnight.

2. Drain grated or chopped cucumber for 30 minutes or so.

3. Stir yogurt, cucumbers, garlic, dill and lemon juice in a medium bowl. Add salt and pepper to taste.

4. Cover and chill 1 hour (or up to 2 days) before serving.

Author Susan Belsinger uses herbs every day in and around her home and greenhouse. She and the International Herb Association are releasing a book on dill, the Herb of the Year for 2010.

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