Dill is from the same family as fennel and chervil. Dill is native to Eastern Europe. The leaves are threadlike and somewhat fragile. They are deep green and have a very refined taste.
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Dill is available from Israel, India and Kenya.
Calcium, Fiber, Folate, Iron, Magnesium, Manganese, Zinc and Copper, Niacin, Phosphorus, Potassium, Riboflavin, Zinc, Vitamin A, B6 and C.
Dill is native to Eastern Europe. The leaves are threadlike and somewhat fragile. They are deep green and have a very refined taste.View Dill
After being washed dill can be added fresh or cooked to a dish.Consumption
Dill is commonly used to add flavour to a dish. The herb should not be combined with other herbs or cooked with the rest of the dish, because it will loses its taste. This is why dill is often used fresh.When to eat
Fresh dill can be kept for a short time in the refrigerator, or for a longer period in the freezer.
Did you know?
- Dill derives from the Old Norse word dilla, meaning soothe or calm.
- Dill was considered by the Romans to be a sign of luck and by the ancient Greeks a sign of wealth.
- Dill was used by the Greeks as protection against witchcraft and as a love potion ingredient.