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Nutrition:
Dill
is
a good source of Dietary Fiber, Niacin, Phosphorus,
Zinc and Copper, and a very good source of Vitamin A,
Vitamin C, Riboflavin, Vitamin B6, Folate, Calcium,
Iron, Magnesium, Potassium and Manganese.
Taste:
Dill
is
one
of the few herbs where both the seeds and the leaves
are used in cooking. The green leaves are feathery and
light in appearance and their sweet flavour goes
extremely well with fish dishes, particularly smoked
salmon, whilst the brown seeds have a much stronger
and pungent flavour and are used in pickling mixtures
and Indian dal curries containing lentils or
chickpeas.
Uses:
Dill
is
mostly
used to pickle fresh vegetables, flavour fish dishes
or sauces that are to be served with fish and to add
more depth to soups and simple potato dishes and
breads.
Substitutions:
Dill
is
related
to other herbs including fennel, caraway and cumin,
which are other herbs that are favoured in Eastern
European, Scandinavian and Russian cooking.
Storage:
For
the freshest results, keep the dill wrapped in a
damp paper towel and place in the refrigerator.
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©
2011 www.evergoodfarm.com
Rhinelander,
WI
54501, USA
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Rights
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