Why have I never throw away the stems of dill

Such herbs like dill know almost everything, from small to large. Because that's what he gives any dish a special flavor and reveals new facets of the familiar taste. Every housewife in the kitchen is fresh dill, or salted, or dried, or frozen. So every cottager grows in their area fragrant makeready.

I also grow dill for his mistresses. There is only one drawback, it grows rapidly, and tender twigs acquire rigidity. Usually in the food consumed young twigs and umbrellas (in salt or marinades), less seeds, stalks the throw. My wife prepares an excellent universal seasoning of fennel branches, and in the winter it goes with a bang ...

dill dressing

You will need: the stalks of dill, a few cloves of garlic, 1-2 tbsp. tablespoons of vegetable oil and 3 teaspoons of lemon juice (fresh or can be purchased). Rinse and dry the stalks and cut into medium-sized pieces that mince. The green mass squeeze the garlic, add the butter and lemon juice, add a little salt.

Store finished dressing need in the cold - refrigerator or basement, and always in a glass jar. Suffice it to 1 tablespoon of filling in the dish so that it has become a delicious taste and aroma.

by the way

In winter, you can prepare a mixture of aromatic herbs. Take your available spicy condiments (parsley, basil, dill, etc.), rinse, pat dry and chop in a food processor or coffee grinder. All-purpose seasoning to different dishes are cooked, add it to a convenient storage container.

I recommend to read at your leisure:
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Put these 3 plants - and you will not bother the rodents!
We get a lush and juicy dill - with a simple dressing.

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