Nutritional elements
The leaves and seeds of dill provide a high intake of flavonoids, limonene, coumarins, tannins and mucilages.
Contains :
- soccer
- sodium
- phosphorus
- iron
- magnesium
- zinc
- copper
- manganese
- potassium
- chlorophyll
- amino acids
- trace elements
- beta carotene
- vitamins A, C, E, K and of group B (B1, B2, B3, B5 and B6).
One pound of dill boasts 43 kcal, 3.46 g of protein, 7.02 g of carbohydrates, 1.12 g of fat, 0 mg of cholesterol, 2.1 g of fiber and 61 mg of sodium.
DILL SPROUTS: THE USES IN THE KITCHEN
It is widely used in Northern European cuisine where it is added to many dishes based on fish, potatoes and eggs. For example, in Hungary and Germany it is used to flavor sweet and sour pickles, while in Greece it accompanies feta and legumes.
Instead, in Italy it is added to various preparations by virtue of its flavor similar to that of fennel and aniseed.
Its fresh leaves are placed in pickled vegetable preserves to give the final product a spicy and delicately fresh note.
Furthermore, it is sprinkled on hard-boiled eggs, but it also combines very well with boiled vegetables and grilled meats.
It can be added to different types of sauces and gravies .
It gives a particular flavor to fish-based dishes (salmon and seafood) and, in fact, it is often used to make marinades.
It is sprinkled on dairy products such as Greek yogurt (many add it to Tzazichi, the typical Greek sauce made with yogurt and cucumbers), cream and fresh cheeses.
The leaves can be added to the dough for potato croquettes, but also for muffins and savory pies.
SUGGESTIONS
The leaves must be used when they are still fresh because drying makes them lose most of their delicate aroma.