Dill is a herb that has been valued for centuries and has gained great popularity in the culinary arts. Its subtle taste and delicate, aniseed aroma ideally enrich a variety of dishes. Dill goes perfectly with fish and seafood dishes, being an indispensable ingredient in many sauces and marinades. It is also irreplaceable in meat dishes. In vegetarian and vegan cuisine, dill plays a key role, giving dishes a unique flavor without the need to use meat. Regardless of whether it is used fresh, dried or in the form of seeds, dill is a valuable addition to home-made preserves – pickled cucumbers with dill are a delicacy known and loved all over the world.
Dill is valued not only for its distinctive taste and aroma, but also is rich in vitamins, including C, D, E, K and B vitamins. Its consumption also provides the body with various minerals, such as magnesium, iron, phosphorus and potassium. Thanks to the rich content of nutrients, dill has beneficial properties, e.g. in digestive system problems.
