Dill - Anethum Graveolens

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   Written by: Margaux Cintrano. 

DILL:  This flowering herb is native to both Southern Russia and the Mediterranean. 

This essential herb is employed in the following cuisines: Russian, Scandinavian, Central European, Greece, and the western Mediterranean. 

Dill herb is easy to grow, however,  it is very delicate, and has a short shelf life, thus not holding for more than a couple of days in the refrigerator. 

Dill is a fine partner for the following dishes:

Shrimp
Fresh Salmon
Smoked Salmon
Smoked Cod  
Baked Beet root filled with feta cheese or ricotta 
Eggs
Fish A to Z
Homemade or Jarred Mayonnaise
Salad Dressings
Garnish 
Potatoes (boiled, baked or potato salad ) 

*** Spanish word for Dill: Eneldo

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Dill - Anethum Graveolens Posted: 24 March 2012 at 10:33
	Written by: Margaux Cintrano. DILL: This flowering herb is native to both Southern Russia and the Mediterranean. This essential herb is employed in the following cuisines: Russian, Scandinavian, Central European, Greece, and the western Mediterranean. Dill herb is easy to grow, however, it is very delicate, and has a short shelf life, thus not holding for more than a couple of days in the refrigerator. Dill is a fine partner for the following dishes: Shrimp Fresh Salmon Smoked Salmon Smoked Cod Baked Beet root filled with feta cheese or ricotta Eggs Fish A to Z Homemade or Jarred Mayonnaise Salad Dressings Garnish Potatoes (boiled, baked or potato salad ) *** Spanish word for Dill: Eneldo
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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Aspen Hill Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook's Assistant Joined: 15 August 2011 Location: Vermont Status: Offline Points: 89	Post Options Post Reply Quote Aspen Hill Report Post Thanks(0) Quote Reply Posted: 09 April 2012 at 08:15
	"Baked Beet root filled with feta cheese or ricotta" That sounds delicious.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 09 April 2012 at 08:22
	@ Aspen Hill, Good Afternoon. Baked beetroot stuffed with feta cheese & mint or ricotta or Greek Yogurt, is very lovely ... I love salads of all varieties. Would you like the recipe ? One can stuff the beets with a variety of herbs and cheeses or Greek Yogurt ... Have nice day, Margi. Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.