Dill (Anethum Graveolens) are reminiscent of mild caraway seeds. They keep their flavor well. The Dill plant has thin, feathery green leaves, of which only about the top eight inches are used this part is known as Dill Weed. Dill is used widely in dishes from Scandinavia, Central and Eastern Europe. Its history in Europe is quite long
Suggested Use: The flavor of Dill leaves diminishes with cooking so use generously and if possible do not cook for too long. Besides adding flavor Dill Weed is an attractive addition to recipes
Basic Preparations: The flavor of dill leaves diminishes with cooking so use generously. If possible, do not cook for too long. Besides adding flavor, dill weed is an attractive addition to recipes. Added to pickles, dill retains it bright green color. Dill is perfect on roasted potatoes and other root vegetables.
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