Dill

Dill originally comes from the Middle East, but is now cultivated worldwide.
It exudes an aromatic fragrance and has a flavour somewhat similar to caraway. Initially slightly sweet, it then develops a slightly burning flavour.
The fresh green leaves, the mature fruit-bearing plant or tender stems are used. Dill must be used sparingly, otherwise dishes can become too bitter.

Rich in vitamins A, B1, B2, B6, C and E, it also contains plenty of iron, magnesium and calcium.

Dill is best stored after rapid cooling in a temperature range of -1 to 0 °C and a relative humidity of 95 %. If dill is also wrapped in foil, it will keep for two to three weeks.