Fresh herbs and salads catalog

Dill

Fresh and dried dill leaves are widely used as culinary herbs, particularly in Germany, Poland, Finland, Norway, Sweden, the Baltic region, Russia, and throughout Central Asia. Much like caraway, the plant’s fine, fernlike foliage is aromatic and is used to season a variety of foods, including gravlax (cured salmon), borscht and other soups, and pickles, where the dill flower is sometimes added for extra flavour. Dill is at its best when used fresh, as it loses its aroma quickly when dried; however, freeze‑dried dill retains its flavour reasonably well for several months.

Read original article 
Wikipedia content is provided under the Creative Commons Attribution-ShareAlike License; additional terms may apply. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.