Dill comes from rubbing the top leaves of the Anethum Graveolens plant, making fragments useful for cooking. It has a delicious fresh, grassy, citrus like flavour with a little sweetness. It pairs well with garlic and other herbs such as Basil, Chives, Oregano, Parsley and Tarragon. Dill is great with many foods and goes very well with fish, eggs, cheeses and vegetables. You can mix it with butter and use with baked potatoes, or brush onto fish before grilling. Of course, adding Dill to flavour pickles is one of our favourite ways of using it!
Dill is in use as a herb all over the world, being popular in Scandinavia, the Baltic states, and all across Europe. You can also find it in cuisines further east too in Iran, Israel and other middle eastern countries, through to India, China and Vietnam.
As with all herbs and spices, add a little at a time to get the flavour you want. You can always add more, but taking it out again can be impossible!
Â
Â
Â
Nutritional Information/ 100g
- Energy/kcal – 253
- Energy/kJ – 1059
- Protein (g) – 19.96
- Fat (g) – 4.36
- of which Saturates (g) – 0.234
- Carbohydrate (g) – 55.82
- Fibre (g) – 13.6
- Sodium (mg) – 208
- Salt (g) – 0.52
ADDITIONAL INFORMATION
ADDITIONAL INFORMATION- Cereals containing gluten
- Peanuts
- Soybeans
- Nuts
- Celery
- Mustard
- Milk and Dairy products
- Sesame Seeds
- Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.
Â
Reviews
There are no reviews yet.