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Dill "Aneto"
Dill "Aneto".
Highly aromatic grade.
An unpretentious annual plant whose leaves are used both fresh and dried. They are used to flavor salads, meat, fish and vegetable dishes.
1,0 g = 590-650 seeds.
Highly aromatic grade.
An unpretentious annual plant whose leaves are used both fresh and dried. They are used to flavor salads, meat, fish and vegetable dishes.
1,0 g = 590-650 seeds.
* Salted dill.
Rinse the greens, dry, put in a half-liter jar, sprinkling the layers with salt. The next day, when the dill has settled, add another portion, etc., until the jar is full. Put two planks on top, criss-cross and slightly press them down so that the juice comes out. Cover the jar with parchment paper, tie, store in a cool place. Remove the dill in portions as needed.
* Dill salad.
Wash the stems and leaves, cut into pieces 2-3 cm long. Beat the vegetable oil in a bottle with lemon juice, pour over the dill, adding salt. After 2-3 hours, the salad is ready.
100 g dill, 2 tbsp. tablespoons of vegetable oil and lemon juice, salt to taste.
* Pasta with dill.
Mix cottage cheese with cheese, mushroom broth, dill, beat the mass and add finely chopped boiled porcini mushrooms to it.
100 g of grated cheese and cottage cheese, 2 dried porcini mushrooms, 1 tbsp. a spoonful of dill, 4 tbsp. tablespoons of mushroom broth.
* Dill sauce.
Fry flour in oil, dilute with broth or vegetable broth, add finely chopped dill, boil over low heat. Before use, mix with vinegar (or lemon juice), yolk, beat everything. Serve with meat and fish dishes.
1 yolk, 1 tbsp. spoon of vegetable oil and wheat flour, 1 glass of meat broth or vegetable broth, 1 teaspoon of table vinegar, dill, salt - to taste.
