In Europe, South and North America dill had been cultivated for many centuries. Both leaves and seeds were known in ancient Egypt. They were used as a spice as well as for medicinal purposes. For example, Roman gladiators used to season their food with dill oil, because they believed it to give them strength, increase body tonus and help them to win.
It seems that there are very few people who do not appreciate the qualities of dill and do not use it in cookery. Besides it great flavour, dill is very reach in vitamin C. Just 100g of the herb contain 150mg of the C.
Dill leaves (both fresh and dried) are generally used alongside dill seeds.
Dill has a very pleasant smell and somewhat refreshing taste.
Chopped fresh dill can be added with equal success to meat, fish and vegetables. It improves the taste and look of many dishes and it has a positive effect on one's appetite. Dill decreases the concentration of salt in the dish and prevents oversaturation of one's body with salt. Along with regular dill, dill oil and essence can be used. However, one has to be careful with them, because too much oil or essence can spoil the dish. That is why they are mostly used in restaurants rather than at home.
Fresh dill has to be added to the dish after cooking and just before serving, because high temperatures destroy both taste and scent of the dill. Dill seeds, on the other hand, have to be added at the very beginning, because temperature helps them to release the scent.
5-15 grams of fresh dill is enough for one portion of the dish.
- Combinations and substitutes
Dill is great in combination with parsley and leaves of coriander.
Dried dill has to be stored in a tightly closed container, so that it keeps it scent for a long time.