Also: dill fennel, cucumber, cucumber, caper, mountain cumin

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Description:
Appearance: Leaf: airy pinnate leaves
Stem: 50-150 cm high, dark green with large yellow umbels, annual plant
Part of the plant used: leaves or upper part of the shoots
 
Harvest time:
from mid-May to the end of July (before flowering)
 
Offer forms:
fresh: as a bundle and in a potty
Dried: dill tips (chopped young shoots and leaves), dill herb (fully grown plant with a portion of leaf cuttings from young dill), freeze-dried, deep-frozen
 
Ingredients:
2- 3% essential oils (phellandren, limonene), flavonoids, coumarin derivatives
 
Taste / smell:
the herb tastes refreshing and slightly sweet
the smell is spicy
 
Cooking and kitchen use:

Do not cook the dill, or only cook it for a short time
 
Pickles: cucumber, beetroot, tomatoes, onions, white cabbage
Meat: steamed poultry, lamb or veal, grilled lamb, minced meat dishes, e.g. Königsberger Klopse
Fish: steamed: fresh eel, salmon, carp and matjes, gravlax, fried herring with bacon
Seafood: crabs and lobsters, as a warm preparation or as a cocktail
Vegetables: cauliflower, carrots, zucchini, cucumber, tomato, beetroot, and pumpkin, all either steamed or steamed
Egg dishes: scrambled eggs, pancakes
Sauces: light thickened sauces, Frankfurt green sauce, tartar sauce, mayonnaise, herb butter, dips with quark and yoghurt e.g. B. to vegetable sticks
Juice: cucumber juice pure or refined with yoghurt, tomato juice
Soups: potato soup, fish soup, cucumber and zucchini soup, herb soup
Salads: cucumber salad, potato salad, leaf salad, egg salad, veal salad, fish salads with carp or trout
 
Use within dietetics:
appetizing, diuretic, reducing flatulence
 

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