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Dill has been used for its culinary and medicinal properties for centuries. Mentioned both in the Bible and in ancient Egyptian writings it was also popular in the ancient Greek and Roman cultures, where it was considered a sign of wealth and was valued for its many healing properties. Dill was used by Hippocrates, the father of medicine, as it helps healing. Today, dill is a noted herb in the cuisines of Scandinavia, Central Europe, North Africa and Russia.
Perhaps you have already tasted it – in Macdonald’s Big Mac Gherkins!
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Description
Dill is an important culinary herb used for its seeds and leaves. It is often used in lemon sauces for fish, yoghurt, sour cream, salad dressings, spinach dishes, as well as chicken and lamb casseroles. Leaves have a distinctive flavour, like parsley and fennel. The dried form of the herb leaves lack the vibrant flavour of the fresh ones.
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