Dill

Dill:

Dill has a sweet and aromatic taste, intermediate between anise and cumin. The leaves, especially fresh, have a much sweeter aroma than the dried fruits. The taste is aromatic and slightly bitter, similar to cumin.

Dill refines boiled eggs, potatoes, fish dishes, crayfish, crabs, lobsters and is ideal for classic dill sauce, for beef and lamb, pork roast, smoked pork ribs, crispy fried meatballs. Dill is also used in soups, sauces, dressings of all kinds, salads, vegetables, butter, cottage cheese.
Dill flowers are used in various pickles and pickled cucumbers.

Dill is a fragile and delicate green that does not withstand a sustained heat regime. Therefore, it is added to cooked dishes at the end, just before serving the dish.

8 g.