Dill leaves dried, Cucumber herb - Anethum graveolens

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  • Description

Dill leaves, Anethum Graveolens

  • Dill - dill leaves have a sweet, spicy taste
  • their smell is spicy
  • for sauces with fish, salads (cucumber, tomato, leaf salads)
  • Egg dishes, potatoes, spaghetti
  • Herb butter, herbal vinegar

Dill (Anethum graveolens) also called cucumber herb, belongs to the plant family umbelliferae and has its origion in the Mediterranean region. It is a one-year-old herb with an appoximate height of 1.5 meters. 50 days after sowing, the herb is ripe to harvest and dried. Today dill is grown pretty much everywhere in the world.

How do dill tips taste?

Dill has a mild aroma of cumin with a lovely sweet smell of anise.

Culinary use of dill tips

In the kitchen, the herb is versatile. It is rarely used in the Mediterranean cuisine except in the Turkish and Greek cuisine. Here they season yoghurt for dressings or dips. Here in Germany it is a very popular herb. It refines cucumbers delicately, there it go its second name which is cucumber herb. You can make with it delicious sauces for fish and seafood. Dill also refines rice, beans, spinach and eggs.

Make a delicate herb vinegar with it for cucumber or tomato salad.

Dill in history

Dill was used by the Egyptians, Greeks and Romans. In transmissions it is said that it was used to treat headache and nausea. It should also act against flatulence and bad breath.


Put your spices and herbs in a clean glass with a screw cap (cook in advance to prevent contamination) Store in a cool and dry place protected from direct sun light.

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