Varieties

Gribovsky - early variety, from shoots to stalking is 35 days, the leaves are dark green to blue and very fragrant. High yield of seeds.

Kibray - medium-late variety with large light green with a yellowish tint of leaves, a delicate aroma.

Superdukat is a late-ripening variety, yielding a large deciduous mass, fragrant.

Armenian is a late variety, the leaves are large, bright green with a light wax coating, very intense aroma.

To the median varieties are: Kaskelen, Kharkov, Lesnogorsk.

From the of the late-ripening varieties, the Uzbek variety has proved itself well.

Medicinal properties: dill favorably affects the physiological and metabolic processes in the body, has a general tonic effect, stimulates the work of the gastrointestinal tract. Dill has a calming effect. In folk medicine, dill fruits are used as an expectorant. Dill enhances the secretion of milk in nursing women. Essential oil enhances the secretion of digestive juice and promotes the escape of gases, improving appetite and normalizing sleep.

Application: due to the high content of ascorbic acid in dill( up to 135 mg in 100 g of dill), carotene and iron, dill greens are taken with anemia. Sedative, spasmolytic and diuretic action of the essential oil of dill allows using greens for hypertension and heart rhythm disturbances. Infusion of dill is recommended for diseases of the gastrointestinal tract as a carminative and anesthetic.

In cooking, greens are used very widely, as dill has a strong spicy refreshing taste and smell. Dill is used in fresh, dried or salted form. It aromatizes food, gives dishes a pleasant appetizing appearance and enriches them with vitamins and minerals. For canning vegetables, making fragrant vinegar is suitable only blossoming dill with an umbrella inflorescence. Dried dill is used in various mixtures of spices for cooking. Green fennel can not be boiled, because it loses its characteristic taste.

Omelette with greens

Beat eggs, add a little milk, salt, sliced ​​greens of dill, green onions, and fry in a frying pan.

Pasta with dill

50 g of softened butter, 100 g of grated cheese, 1 tbsp.l.of green dill Components to mix, mass to shake.

Pasta with dill and garlic

100 g of butter, 70 g of brynza, 1 tsp.finely chopped dill, 4 cloves of garlic Mash butter, add grated cheese, finely chopped garlic and dill, mix and shake everything.

Salad from dill

Young leaves and stems should be washed, dried, finely chopped and poured with vinegar dressing with vegetable oil( or lemon juice with mayonnaise), add salt and sugar to taste.

According to the individual taste, it can be used for soups, sauces, vegetables, potato, fish and meat salad. Dill improves the taste of minced meat, gives a piquant taste of cheese and cottage cheese, is used in cooking boiled meat and chicken, carp, trout and eel. It improves the taste of fried potatoes and red cabbage. Excellent delicacy - soft-boiled eggs or fried eggs in vegetable oil with finely chopped dill. It is also used to decorate snacks. Essential oil, obtained from dill seeds, is used in the perfume, confectionery and distillery industries. Infusion of seeds and dill leaves is used as a cosmetic for pustular skin diseases of the face.