DILL

Latin: Anethum graveolens

Latvian: Dille smaržīgā

German: Dill

Swedish: dill

IEstonian: aedtill

Lithuanian: paprastasis krapas

Russian: укроп душистый

Dill is native to the eastern coast of the Mediterranean, where dill was cultivated

before Christ. Dill is grown everywhere in our country. In the field, dill is harvested

from June to September. At home, they can be grown all year round in boxes and

clay pots. Dill has a pleasant, fresh aroma and taste and is used almost all year

round fresh, frozen or dried. Dill tolerates freezing very well, so it is a good addition

to food in winter. Dill seeds can be used in winter. It is recommended to add them to

the dough, to bake scones, as well as to soups, fish soup, to fish dishes.

Dill is very popular in cooking. Fresh green dill leaves are added to cottage cheese,

cheese, sauces, as well as egg, meat, fish, potato, root and mushroom dishes. Dill

leaves are used for pickling cucumbers and cabbage, preserving tomatoes and

making marinades. Dill is usually added to ready-made food in order not to lose its

beautiful green color and strong smell. Preparing dill for winter is not difficult. They

should be dried well to keep the fresh green color. In this case, they retain all the

nutritional value.

APPLICATION

In folk medicine, dill is used against flatulence and to improve milk secretion. They

also promote the release of digestive juices. Dill stands out for its very high content

of essential oils, which explains its aroma. Dill contains a lot of vitamin C (100 mg

per 100 g), potassium, calcium, magnesium, phosphorus salts, fatty acids, proteins.

It should not be forgotten that not only fresh, but also dried dill has a beneficial effect

on the functioning of the digestive organs.

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