Dill
Dill is a herb recognizable by its fine, needle-like, soft leaves. The dill plant comes from the plant group called umbellifers, like fennel and chervil. Verstegen's dill is made from the unripe tips of the dill plant, as the fresh, unripe tips contain the finest flavor. They are dried as soon as possible after harvesting to preserve that delicate flavor. Add dill as the last ingredient to a dish. Don't cook it in the pan, as this will cause the herb to lose its flavor.
Origin of dill
The dill plant thrives in warm regions of the Northern Hemisphere. Originally from Southern Europe, dill is now increasingly cultivated in the Middle East and North and South America. Verstegen sources its products from the source, which is why our dill comes from Germany.
The taste of dill
Dill belongs to the same family as parsley, caraway, anise, and cumin. Dill tops, therefore, have a warm, sweet aroma reminiscent of parsley and anise.
Because of the plant's rich flavor, both the dill tips and the seeds are used as a spice. The seeds have a stronger flavor and can even be slightly bitter. The seeds are recognizable by their oval shape. They are convex with three ridges on one side and flat with two ridges on the other.
Dill in the kitchen
Dill isn't just perfect with fish dishes; it has many other uses. For example, dill adds a sweet aroma to a vegetarian stew and is a great addition to soups. Be sure to add the dill leaves at the very last minute. Cooking dill loses its flavor. That's why it's often used as a garnish.
