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Dill is an ever increasingly popular herb and is an ideal herb for pickling and for use in fish dishes. Dill is also used in sauces for fish and shellfish and is particularly popular in Scandinavian dishes in casseroles, soups, cakes and breads. Its crisp grassy taste, lends itself to tasty combinations with mild cheese, eggs and cream sauces.
In Middle Eastern cuisine, dill is used to season meats and vegetables such as lamb and spinach while in western and central Asia, dill is popular in spice mixtures to flavour boiled lentils and beans.
Dill is a GOOD source of antioxidants and contains more antioxidants per gram than most vegetables and many fruits (7792 umol TE per 100 grams). Even in the relatively small amounts you would use in a recipe, Dill gives your diet an antioxidant boost.
Did you know? The word ”dill” is derived from the old Norse word “dilla” which means “to lull”, “calm” or “soothe”, reflecting the herb’s traditional use in remedies to relieve stomach pain and insomnia. There are records of Egyptian doctors using it 5,000 years ago and traces have been found in Roman ruins in Great Britain.
Cooking With Dill
- Rub Gourmet Garden Dill on meat before roasting , grilling or barbequing
- Combine Dill and lemon juice on grilled fish or meat, instead of a dollop of tartare sauce or gravy
- Add Dill to a vegetable or potato salad for that European flavour
- Try a little on burgers or in sandwiches
- Fantastic with salmon and other fish
For recipes go to www.gourmetgardenrecipes.com