Condiments and seasonings
Dill - an annual aromatic plant of the Umbelliferae
(Refers to, leafy vegetables). The leaves of fennel cut into linear segments.
Dill is cultivated in all regions of the Soviet Union. Cultivated fennel
for greens and seeds. Flavor of fennel is due to the presence in it
volatile oils in the range of 2.5 to 5%. 100 g of dill
contained 150 mg of vitamin C.
The stems and leaves of young fennel are used in cooking and pickling
of vegetables. Dill pot by air drying. Fresh dill
You can save 1-2 days. If dill begins to fade,
it should spray with cold water. For the fermentation of vegetables using
dill, harvested at the stage of flowering.
Finely chopped dill added to meat, fish and vegetable
first and second courses, as well as salads and vinaigrettes for their vacation. Greens
Dill is introduced into the food mainly in fresh form. When cooking
soups and stews dill is added during cooking,
for 5-10 min. until tender.
Dill can be administered xinfood, in combination with other herbs,
such as parsley, cilantro. Dill gives the dish a pleasant flavor,
vitaminizing and improves its appearance.
Norms bookmark dill to dish with fresh - 5 grams (gross)
dried - 0.5, the waste during the initial processing is 26%.