Did You Know?
Dill is most often used in combination with pickles, but there's far more to this sweet herb than a mere side dish. Popular across much of Europe, the Middle East and Scandinavia, dill has a distinctive taste which is likened to fennel and celery. Closely related to parsley, its fresh aroma complements fish and seafood dishes particularly well.
Dill has a deliciously fresh, citrus-like taste, with a slightly grassy undertone. The trademark subtle sweetness means it works particularly well with garlic and mint, and it's sometimes used as a substitute for parsley.
We dice and dry our dill on the day it's picked and use foil-sealed jars to lock in freshness and flavour and preserve the fresh green colour.
This herb complements fish dishes, and its natural flavour can balance out strong aromas such as garlic or chilli. Sprinkle over cod with a squeeze of lemon juice before grilling, or mix with olive oil, vinegar, mustard and honey then drizzle over salmon. Stir through cooked new potatoes or carrots with a knob of butter, or use it as a refreshing alternative to parsley in omelettes, quiches and salads. For a refreshing twist to cold drinks, try freezing dill in ice cubes with mint.
Dill has been used in savoury cooking for centuries, but it's had a myriad of uses throughout history. The Ancient Greeks used it as a remedy for hiccups, while the seeds were used as sedatives in Ancient Egypt.
As with parsley, the Greeks also presented wreaths of dill to their champion athletes and poets, who wore them as crowns.
Because of its strong taste, dill has long been used to enhance the natural flavouring of vegetables, meats and other herbs and spices.
Did you know?
- In the middle ages, dill was thought to hold magical properties to protect homes or create love charms**
- The word 'dill' comes from 'to lull' in the old Norse language, as the Vikings attached a strong significance to the herb's soothing and sedative effects
- Dill should have a fresh green colour and mild flavour
Sources ** http://www.themagickalcat.com/Articles.asp?ID=242
Energy per 100g: 253 KCal
Protein per 100g: 19.9 g
Carbohydrates per 100g: 42.2 g
Fat per 100g: 4.4 g