Varieties
Both the seeds (the fruits of the plant, which are flat and oval) and dill weed, the top eight inches (20.3cm) of the aromatic, feathery leaves, are used. These are available in fresh and dried forms; however, the fresh forms of both provide the best flavor.
Preparation, uses, and tips
Dill can be used to enhance many foods and is especially popular in Greek, Hungarian, Polish, and Russian cuisines. It goes well with oregano and mint, and can often be used interchangeably with these two herbs. It also combines will with mustard, horseradish, and parsley. Fresh dill adds elegance to fish dishes and green salads.
When adding fresh dill weed to yogurt sauces and cheese-based salad dressings, add 2 chopped tablespoons (8g) per cup (236.6ml) of dressing.
Heat diminishes the flavor of dill weed, so it’s best to add it to a dish just before it is removed from the heat. On the other hand, heating brings out the flavor of dill seed.
Nutritional Highlights
Dill weed (fresh), 5 sprigs (1g)
Calories: 0.4
Protein: 0.3g
Carbohydrate: 0.7g
Total Fat: 0.01g
Fiber: 0.02g
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
