Print Page | Close Window

Dill - Anethum Graveolens

Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Herbs and Spices
Forum Discription: A place to discuss herbs and spices in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1919
Printed Date: 26 March 2026 at 21:49


Topic: Dill - Anethum Graveolens
Posted By: Margi Cintrano
Subject: Dill - Anethum Graveolens
Date 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.


Replies:
Posted By: Aspen Hill
Date Posted: 09 April 2012 at 08:15
"Baked Beet root filled with feta cheese or ricotta"
 
That sounds delicious.

Posted By: Margi Cintrano
Date 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.


Print Page | Close Window