Originally from the Caucasus, Iran, and India it was cultivated in the Mediterranean as a medicinal plant and spice. It was brought to Central Europe by the Romans. The dill is also mentioned in the Gospel of St. Matthew, which proposes that such useful herbs should be accepted as taxes.
Dill is used in preparing spreads, salads, sauces, dill pickles and for seasoning of fish. It is an important part of herbal vinegar. Dill leaves can be conserved in salt, sweet and sour pickle, and they can also be dried and frozen.
Dill is a non-demanding herb. We sow it in early spring, as soon as the soil conditions permit it. The sowing then continues every week until the end of summer. Dill is a plant with a short growing season so we can supply it from spring to fall. In summer, we harvest not only green dill, but also flowering dill which is used in various kitchen mixtures and especially for pickling.
crates 3 - 5 kg
flowpack 50 g, 100 g
Dill sauce from cream and fresh dill. It is not bad to use potatoes as a side dish with this sauce.
Sort the dill and wash it thoroughly, dry it and chop finely. In a saucepan, heat the butter, sprinkle it with flour and fry until pink. Pour broth or water over the roux and simmer. 15-20 minutes is enough for any lumps to dissolve. Add the dill and some milk and let the sauce to start boiling. Season the dill sauce with vinegar, salt and finally stir in the cream. Serve the finished dill sauce with beef or egg and as a side dish use dumplings or potatoes.
500 ml of beef broth, 3 tbsps. of butter, 1 tbsp. of fruit vinegar, 2 tbsps. of plain flour, 200 ml of fresh cream, 100 ml of whole milk, 1 bunch of dill, 3 tbsps. of sour cream