Dill first appeared in India and spread to European countries along the Mediterranean coast in ancient times. Dill was used to season meats, fish, and dairy dishes for centuries. It is also said to have medicinal properties, including being an antiseptic and digestive aid.
In ancient Rome, it was regarded as a symbol of luck and was common in cooking in Europe and the Middle East.
Originally a plant growing in India, it looks like fennel on the outside, with small yellow flowers and small fruits, spread from the Mediterranean coast to European countries.
Dill belongs to the parsley family, the leaves are bright green, and feathery, and the seeds are small, round and flat, often used for cooking oil seasoning and promoting digestion.
Dill is not only rich in protein, fat, carbohydrates, vitamins, dietary fibre and other nutrients, but its stems, leaves and fruits are also rich in volatile oil, so the whole plant can emit a kind of aromatic smell similar to parsley, the taste is sweet and spicy, soft but not irritating, chewing carefully, and a cool taste.
Whether it is its fresh stems and leaves, or dry seeds, are very suitable as seasoning accessories, used in pickled pickles and stews, seafood, fish, eggs and other dishes cooking.
In cooking, dill stems and leaves are often used for seasoning soups, salads, meat, eggs and fish dishes, which can remove the fishy smell and increase aroma, especially good at collocation with fish ingredients.
It can not only effectively remove the fishy smell of fish ingredients, but also increase the flavour of fish ingredients, and has the role of making fish meat smooth, tender and refreshing.
Dill seeds are usually dried and ground into powder, which is used as spices in cooking. When heated, it will give full play to its flavour, which is more intense than dill stems and leaves and is more suitable for matching with fish, shrimp, shellfish and other ingredients, but with a slightly bitter taste.
Powdered pineapple seeds can be used for barbecue, sprinkled on the surface of the ingredients and then sent into the oven to give the barbecue a unique aroma. Pickles can also be pickled with pineapple seeds, especially the dill-flavoured kimchi that Americans like best.
Dill seeds are also popular with Europeans, who often put crushed dill seed powder in products such as cheese and yoghurt to give them a special flavour.
In Greece and some parts of Asia, dill is regarded as a fresh and tender seasonal vegetable, which is often eaten with rice and is also eaten with a unique flavour.
In addition, mixing dill into lettuce salad or sprinkling it into a soup can also play a very significant role in promoting flavour. Dill is a perfect match with salad dressing. Chopping dill and mixing it into salad dressing is a common sauce preparation method in Western cuisine. The sauce made of dill is suitable for fish with a relatively light taste, such as tuna, salmon, and other deep-sea fish. It must be noted that once fresh dill is heated, the aroma cannot be maintained for a long time. If dill is added prematurely when cooking soup, the aroma will be quickly lost. Therefore, people usually add dill to the food before turning off the heat at the end of cooking to increase flavour and aroma.