Dill

Full name of the product: Dried Dill

Dill is an annual herb in the celery family Apiaceae that can reach a height of up to 1 meter. Dill has flowers in umbels. All the overground parts of dill are very fragrant. Long, thin segments of young leaves of dill are especially tender; they have the most pleasant aroma and sourish taste. However not only leaves but also other parts may be used for spicing, for example whole unripe umbels may be added to salted cucumbers, sauerkraut, etc.

Cultivation: Europe, America, Central Asia, West India, North Africa, Australia

Taste: Explicit, freshening

Specifics: Dill leaves are rich in valuable nutrients such as vitamin C, carotene, vitamin B, nicotinic and folic acids as well as many important micronutrients such as iron, phosphorus, calcium salts, and potassium. Dill leaves may be added to food in combination with other herbs such as parsley or cilantro. They add a pleasant aroma to the food, enrich it with vitamins, and make it more appetizing. Dose to taste.

Recommendations:

Culinary: Salads, soups, dishes made from fish, vegetables and mushrooms, potato, omelettes, cheese, and cottage cheese. Dill is especially good for stewing and frying fish. It makes saltwater fish tenderer. Dill shall not be boiled, otherwise it will lose its taste. Use dill infusion for noodle dough to give the noodle aromatic smell of a home-made meal.

Canning: Dill seeds are added to vinegars and marinades. Salted cucumbers, tomatoes, squashes, and zucchinis, sauerkraut. Dill oil and essence.