Dill

Dill

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From
Encyclopedia of Food and Cookery

Dark green, feathery dill has a delicate flavour somewhere between parsley and fennel; it is one of the most beautiful herbs for garnishing. It is much used in Scandinavian, Russian and Balkan cooking, especially with cucumbers, fish and yoghurt or sour cream. Dill seeds are a favourite flavouring in sauerkraut and in pickled cucumbers (in the US these are known as dill pickles). Fresh dill tends to lose its aroma during cooking so it is usually added towards the end of cooking time.

Sprinkle chopped fresh dill on potato salads or hot new potatoes; add a little to mayonnaise to be served with cold fish or shellfish, or stir it into a cream sauce to serve with hot fish; add stalks and seeds to cooking water for lobster or prawns; add chopped dill and a little vinegar to melted butter for a sauce to pour over freshly cooked beetroot.

Ingredients

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