IngredientsSpices
Dilleneldo
Anethum graveolens, in the same family as caraway and parsley. Very fine, almost thread like leaves and a fresh aniseed smell.
It belongs with fish and salmon, in cucumber salad, in mustard sauce, in Quark and over new potatoes.
Zuletztlast
The aroma sits in volatile oils. Ten minutes in a hot pot and it is gone, leaving green threads with no taste.
Take the pot off the heat first, then cut the dill into it. In a sauce right at the end. In a salad it is raw anyway.
Die Doldethe umbel
The yellow flower head is a spice in its own right. It goes into the jar when cucumbers are pickled and sets the tone of the brine.
If you grow dill in a pot, cut the leaves before it flowers. Once it blooms the strength moves into the umbel and the leaves thin out.
In Mexikoin Mexico
Eneldo, in mercados, City Market and larger supermarkets. Less common than perejil, but findable.
Dried dill is not worth it, almost no aroma survives. Buy it fresh, stand the stems in a glass of water and freeze the rest already chopped.