How to use dill leaves and seeds in cooking?
The leaves and seeds have the same use in cooking.
The leaf will just be lighter in taste, closer to an aromatic herb, while the seed, while retaining its subtlety, will have a more pronounced taste.
Dill, in leaves or seeds, has a very delicate, slightly aniseed scent.
It is good to crush the seeds before use so that they release more fragrance. The leaves are used whole.
Be careful, it must not boil, whether fresh or dried.
In a hot dish, add it at the end of cooking.
In a cold preparation, prefer to integrate it from the start of the recipe, as it will take time to release all its aroma.
Tip: to preserve all the finesse of the taste of dill, absolutely avoid boiling it.
Always include it at the end of cooking or in cold dishes, to preserve its volatile aromas.
It is a flavoring that is often found in the cuisines of Eastern and Northern Europe: Poland, Hungary, Scandinavia, but also in Indian and Chinese cuisine. In German cuisine, it is an everyday spice, particularly for flavoring eggs .
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