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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.

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.

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.

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.

For the freshest results, keep the dill wrapped in a damp paper towel and place in the refrigerator.

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Rhinelander, WI 54501, USA
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Copyright 2011 evergoodfarm.com. All rights reserved.