|
|
| (3 intermediate revisions by the same user not shown) |
| Line 1: |
Line 1: |
| − | [[Image:Dille.jpg|right|thumb|Dill flowering]]
| + | {{wikipedia::Dill|Dill}} |
| − | {{spice}} | |
| − | | |
| − | '''Dill''' is a short-lived, European, annual herb. Both the fern-like leaves and the seed are used.
| |
| − | | |
| − | Dill leaves (called '''dill weed''') are used to flavor many foods, such as [[Cookbook:Borscht|borscht]] and [[Cookbook:Gravlax|gravlax]]. It is a popular herb used in various ways with [[Cookbook:Fish|fish]], and works well with [[Cookbook:Cream|creamy]] [[Cookbook:Sauces|sauces]].
| |
| − | | |
| − | '''Dill seeds''' can be used much like [[Cookbook:Caraway|caraway]] and [[Cookbook:Fennel|fennel]] seeds, sprinkled over [[Cookbook:Casserole|casseroles]] and [[Cookbook:Bread|breads]], and in [[Cookbook:Salad|salad dressings]]. Dill seed has long been used to make teas for helping with digestive problems.
| |
| − | | |
| − | Both the seeds and the leaves are commonly used to flavor [[Cookbook:Pickle|cucumber pickles]].
| |
| − | | |
| − | {{Wikipedia|Dill}}
| |
| − | | |
| − | [[Category:Dill recipes|*]]
| |
| − | [[nl:Kookboek/Dille]]
| |
