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.
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.
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.
related to other herbs including fennel, caraway and cumin, which are
other herbs that are favoured in Eastern European, Scandinavian and
For the freshest results, keep the dill wrapped in a damp paper towel and place in the refrigerator.
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