Περιγραφή
The properties of dill, as well as its uses, are many, since it is a popular culinary herb. It has been an important medicinal herb since Biblical times, with a long history and tradition.
Dill is an annual plant with a tender stem, strong aroma and characteristic taste that is added to many cuisines. It belongs to the Schiadanth family and its root is like a carrot. Where do we meet him?
Dill grows in the countries of the Eastern Mediterranean and Southern Russia, but is cultivated in all countries of the world for its shoots and its essential oil. The main growing countries are Germany, France and the USA, while India is the first in the world.
In Greece we find it in almost all home and commercial vegetable gardens. It contains 4% volatile oil, which includes carbonine, limonene and phellandrine. It also contains flavonoids, coumarins, xanthones and triterpenes, vitamin A, C and complex B, iron, manganese, potassium, phosphorus, magnesium and calcium. Vegetable oils are a very important source of energy.
The uses and properties of dill In cooking: Dill has been known since ancient times both for its uses as a spice in cooking and for its medicinal properties.
The tender stem of the plant is used in cooking, in many cuisines around the world. Flavors salads, soups, sauces, dairy products, vegetables and various other foods such as dolmades, spinach pies, vegetable pies, omelettes, etc. Its characteristic aroma resembles that of anise, while it can also be preserved dried.