Health: Dill provides fresh spice

Health: Dill provides fresh spice

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Dill provides fresh seasoning: for more than cucumber and fish
(BZfE) - Dill is much more versatile than its reputation. The culinary herb is used not only for seasoning cucumber salad and pickles, but also for marinating salmon and trout. Whole branches are used to flavor vinegar. The fine leaves and sprout tips go well with leafy salads, soups, light sauces, potatoes, pickled vegetables and egg dishes. The strong, fine-bitter taste is best combined with simple herbs such as parsley, onions and garlic. Since the aroma evaporates when heated, the herb is not cooked with it, but sprinkled finely over the finished dish.

Dill (Anethum graveolens) is native to Asia, but is now also common in Germany and other northern European countries. Like fennel, the annual plant is one of the umbelliferae. It has delicate, finely pinnate leaves and can grow over a meter high. The whole herb and the fine dill tips are used in the kitchen. The seasoning power is at its highest before flowering. Then the essential oils collect in the upper leaf tips and exude a very fine scent of anise, caraway, parsley and lemon. The fruits ("dill seeds"), which have a stricter taste and are reminiscent of caraway, are also used less frequently. Incidentally, dill was already known as a medicinal plant in ancient times. In the Middle Ages it could not be missing in any monastery garden and was recommended for loss of appetite and for indigestion.

In spring and summer, the culinary herb is available fresh as a pot or bundle and is available in frozen and dried form all year round. Fresh produce should have strong green dill tips and exude an aromatic smell. Since dill wilts quickly, it is used as freshly as possible. Bundles are best kept in the vegetable compartment of the refrigerator and wrapped in a film.

Well washed and finely chopped, dill can also be easily frozen. In the garden, the plant prefers a sunny, well-humid and wind-protected location. She just doesn't like waterlogging. It does not need any special care and can be harvested from a height of 20 cm. Heike Kreutz, respectively

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