Dill tips rubbed

also: Cucumber herb

Description:
Dill, whose original home is probably in the Orient, is now found all over Europe and plays a major role especially in Central European cuisine. Here it is considered the fish spice par excellence. It enhances both freshwater and saltwater fish, either directly or in sauces and remoulades in combination with chives, parsley and other spices. Because of its use in cucumber salads and pickled cucumbers, it is also nicknamed "cucumber herb". The Greeks and Turks like to use dill tops, the young shoots of the plant, in yoghurt dishes such as tzatziki.

Dill tastes great with fried and boiled fish, yoghurt and mayonnaise, cucumbers and vegetables, and all vinegary and mustardy dishes.

Usage:
Dill tips can be added at the beginning or end of the preparation. They are also suitable for seasoning cold dishes.

Well-known dishes:
Tzatziki, mustard pickles, graved salmon, baghali-pollo (Persia).

Aroma/taste:
Light, sweet caraway/anise aroma.

Harmonises with:
Mustard seed, pepper, caraway, dill seed, cumin

Origin:
Germany