| Nutrient | Content | Reference |
|---|---|---|
| Calories | 40kCal | 40kCal |
| Proteins | 2.5g | 3g |
| Fats | 0.5g | 1g |
| Carbohydrates | 6.3g | 6g |
| Organic acids | 0.1g | 0g |
| Dietary fiber | 2.8g | 3g |
| Water | 85.5g | 86g |
| Ash | 2.3g | 2g |
| Vitamin A, RE | 750mcg | 750mcg |
| beta Carotene | 4.5mg | 5mg |
| Vitamin B1, thiamine | 0.03mg | 0mg |
| Vitamin B2, riboflavin | 0.1mg | 0mg |
| Vitamin B4, choline | 13.2mg | 13mg |
| Vitamin B5, pantothenic | 0.25mg | 0mg |
| Vitamin B6, pyridoxine | 0.15mg | 0mg |
| Vitamin B9, folate | 27mcg | 27mcg |
| Vitamin C, ascorbic | 100mg | 100mg |
| Vitamin E, alpha tocopherol, TE | 1.7mg | 2mg |
| Vitamin H, biotin | 0.4mcg | 0mcg |
| Vitamin K, phylloquinone | 62.8mcg | 63mcg |
| Vitamin PP, NE | 1.4mg | 1mg |
| Niacin | 0.6mg | 1mg |
| Potassium, K | 335mg | 335mg |
| Calcium, Ca | 223mg | 223mg |
| Silicon, Si | 1.6mg | 2mg |
| Magnesium, Mg | 70mg | 70mg |
| Sodium, Na | 43mg | 43mg |
| Sera, S | 34.6mg | 35mg |
| Phosphorus, P | 93mg | 93mg |
| Chlorine, Cl | 49.6mg | 50mg |
| Aluminum, Al | 100.6mcg | 101mcg |
| Bohr, B | 5.4mcg | 5mcg |
| Vanadium, V | 8.8mcg | 9mcg |
| Iron, Fe | 1.6mg | 2mg |
| Iodine, I | 2.3mcg | 2mcg |
| Cobalt, Co | 3.4mcg | 3mcg |
| Lithium, Li | 2mcg | 2mcg |
| Manganese, Mn | 1.264mg | 1mg |
| Copper, Cu | 146mcg | 146mcg |
| Molybdenum, Mo. | 1.8mcg | 2mcg |
| Nickel, Ni | 5.7mcg | 6mcg |
| Rubidium, Rb | 9.8mcg | 10mcg |
| Selenium, Se | 2.7mcg | 3mcg |
| Strontium, Sr. | 80mcg | 80mcg |
| Fluorine, F | 17.8mcg | 18mcg |
| Chrome, Cr | 20.3mcg | 20mcg |
| Zinc, Zn | 0.91mg | 1mg |
| Starch and dextrins | 0.1g | 0g |
| Mono- and disaccharides (sugars) | 6.2g | 6g |
| Saturated fatty acids | 0.1g | 0g |
| Omega-3 fatty acids | 0.013g | 0g |
| Omega-6 fatty acids | 0.082g | 0g |
Dill is very widely used in cooking: added to soups, meat dishes, salads. Dill is an invariable component in preparations for the winter. Dill, in addition to its excellent taste, has a very beneficial effect on the body: it lowers blood pressure, calms the nervous system, and enhances visual acuity.
Perhaps there is no more versatile spice than dill. It improves the appearance of food, its taste, improves appetite. And at a time when there are a lot of young dill in the markets and gardens, every housewife seeks to prepare it for the winter.
An excellent way to harvest dill is drying. Dried dill takes up little space, is perfectly stored. And dishes with dried dill acquire a special taste and aroma.
Recipes with fresh dill
Step 1
For work, we need fresh dill, a kitchen towel, a kitchen board, a knife, a vegetable dryer.
Step 2
Sort the dill, removing the grass, damaged and yellowed plants. Cut off the lower part of young plants along with the roots.
Step 3
Rinse dill under running water. Shake off moisture well and dry on a kitchen towel.
Step 4
Arrange dill on vegetable racks.
Step 5
Dry until the dill is done. This will take approximately 2 hours. Dill is ready. Arrange dry dill in glass jars for storage, tightly closing the lids. Store in a dark cool place.
Step 1
For work, we need fresh dill, a kitchen towel, a knife, scissors, a kitchen board, twine.
Step 2
Sort the dill, removing damaged plants and grass. Cut off the bottom of the plants along with the roots.
Step 3
Rinse dill under running water. Shake well and lay out on a kitchen towel to dry.
Step 4
Tie dried dill with twine into small loose bundles.
Step 5
Hang the bundles in a well-ventilated place under cover on the street or attic (so that the sun's rays do not fall). Dry until done. This takes 2-3 days.
Step 6
Dried dill is brittle and green in color.
Step 7
Chop the dill with your hands. Arrange in dry jars with tight-fitting lids. Store in a dark dry place. Use as needed.
Step 1
For work, we need fresh washed and dried dill, a knife, a kitchen board, a plate, paper napkins.
Step 2
Divide the dill, separating the tender greens and thick stems. The stems can be frozen, then used for pickling vegetables, and we will dry the greens.
Step 3
Put a paper napkin on a plate, and spread dill on it not with a thick layer.
Step 4
Top with a second napkin.
Step 5
Place in the microwave. Dry at 450W for 2-3 minutes (this will depend on the amount of dill you put on the plate).
Step 6
Dill dry. You can grind it right away.
Step 7
After a short amount of time, you will have an impressive slide of dry dill. Store dried dill in a tightly sealed jar and use as needed.
Dill is an excellent spicy herb that is used by culinary specialists to give dishes a special taste and aroma. Dill perfectly improves the functioning of the digestive system, and meat, mushrooms and eggs, due to the presence of dill in the dish, break down faster.
Young dill is harvested in June-July, when a huge amount of tender dill grows in vegetable gardens, cottages and household plots. The question immediately arises: how to save and prepare young dill for the winter.
It can be dried, salted or frozen. Frozen dill retains its color, taste and aroma. It is very convenient to freeze dill in portions, that is, enough to use one packet of dill for cooking one dish. Remember that defrosted dill will no longer succumb to re-freezing.
Recipes with fresh dill
Step 1
For work, we need fresh dill, a kitchen towel, a knife, a kitchen board, freezer bags.
Step 2
Sort the dill, removing the grass, damaged plants. Cut off the bottom of the plants along with the roots.
Step 3
Rinse dill under running water. Shake off moisture well and dry completely on a kitchen towel.
Step 4
Finely chop dry dill.
Step 5
Portion unpack the dill into freezer bags. Close the bags, while squeezing the air out of them as much as possible.
Step 6
Send packets of dill to the freezer. Frozen dill is ready. Use as needed.
Dill occupies an honorable place in cooking as a fragrant seasoning. This surprisingly useful and fragrant plant is also called the “grass of youth”, because dill prolongs the youth of the body, has a great effect on the digestive system, provides us with a blooming and fresh look.
Even very heavy foods (meat, mushrooms, eggs), thanks to dill, break down much faster. Dill cleanses the stomach of the remnants of fat. Dill increases appetite and helps to normalize metabolism. Dill saves from insomnia, promotes skin healing, and calms the nervous system.
Summer is exactly the time when you can prepare dill: dry, freeze or pickle. This should be done if you have the opportunity, as summer dill from the garden is much healthier than the dill that you will buy in supermarkets in the winter.
Salting dill is very simple: it is enough to have fresh dill, salt and small jars with lids. Store pickled dill in the refrigerator and use as needed. Remember that when adding salted dill to a dish, you automatically add salt with dill. Therefore, properly regulate the amount of salt that you add to the dish, taking into account the salt in the dill.
Recipes with fresh dill
Step 1
For salting, we need fresh dill (3 bunches), a knife, a kitchen board, salt (100 grams), a jar with a lid, a pusher.
Step 2
Wash and dry dill. Cut off thick stems. We won't need them. These stems can be used to ferment or pickle vegetables (they can be frozen separately, and taken out and used in the recipe at the right time).
Step 3
Finely chop the dill greens.
Step 4
In a dry jar, put in layers: 2 tablespoons of dill, 1 teaspoon of salt.
Step 5
Each double layer (dill-salt) is lightly crushed with a pusher to compact the mass and slightly release the juice.
Step 6
In this way, fill the jar to the end.
Step 7
Close the lid and send the jar to the refrigerator for storage. Salted dill is ready.