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The scent of dill is very delicate, slightly aniseed. It is excellent for flavoring fish, especially white or fatty fish, steamed, grilled or smoked, such as salmon or monkfish. It sublimates the delicate meat of sea bream or hake. The leaves are ideal for this purpose.
It is a herb widely used to flavor salads, especially with potatoes, or beans, beets or cucumbers.
The use of dill is also common in meats and sauces, both in meatballs, marinades, grills, papillotes, broth, etc.
Its leaves are often used with cottage cheese and eggs.
Ingredients : * Dill (Anethum graveolens)
Origin: Germany
Quality: * product of organic agriculture
Packaging: Freshness bag
Storage: Keep in a cool and dry place, away from heat sources and away from light
Allergens: No
In infusion, dill is also known to have an antispasmodic action. Excellent for stimulating appetite and elimination functions, thanks in particular to the large amount of potassium contained in it, to the diuretic effect.
The information reported on this site never has a medical / prescriptive value as it is entered for informational and informative purposes only, and therefore cannot be substituted for the advice of your doctor.
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