Dill is one of the most beautiful herbs we know. It is so light and delicate that we could use it just for its appearance to make many of our favorite dishes look better. Having a sour-sweet taste, we add it to salads, sauces, vegetables, meat, fish.
It pairs well with root vegetables, like potatoes, carrots and celeriac. It also pairs well with green salads sprinkling it over the vegetables or adding in to the yogurt dressing of the salad, with soft cheese or yogurt dipping sauces and of course with the well-known tzatziki. It adds flavor and taste to many dishes, like salted & dried salmon, Borscht soup and other soups, as well as to pickles.
The fresh and dried dill leaves are widely used as herbs in Germany, Poland, Finland, Norway, Sweden, the Baltic, Russia, and Central Asia.
It has muscle relaxant properties, increases the stamina, is diuretic that helps the removal of toxins, salts, and water from the body. It also effectively treats flatulence and has antispasmodic properties (it prevents cramps). It increases the libido due to the presence of arginine and ensures the health of bones and teeth, since it is a good source of calcium.
Dill pairs really well with all fish. You can use it in marinades or add it just before the food is ready. Sometimes, we add dill to a piece of butter and we let it melt over the fish that were just removed from the heat.