Packaging: 40g (also available in 500g and 1kg) containing the grated leaves of the organic plant.
(The price includes VAT.)

Other Names: Dill, Anethum, & Macedonian Dill

Properties:

• Helps with colic.
• Diuretic.
• Tonic.

Additionally, organic dill is used as a spice in salads, soups, various sauces, and in winemaking.

If you like our organic dill, check out other products we prepare with dill, such as dill essential oil and dill seasoning mixes for tzatziki.

Origin: Greece, Imathia region (cultivated).

Storage: Keep in a dark and cool place (5°C – 15°C).

Preparation:

Add 1 tablespoon of crushed organic dill to a container, pour in 1 cup of boiling water, cover, and let steep for 10-15 minutes before straining.

Cooking Recipes with Organic Dill:

(1) Egg-lemon Soup (Mageritsa Avgolemono)
Preparation: 45 minutes, Cooking: approximately 1 hour + 30 minutes
Serves 6-8.

Ingredients:

• 1 lamb offal
• 1-2 cleaned lamb intestines
• 2 bunches fresh green onions, chopped
• 1 large onion, chopped
• 2 heads of lettuce, chopped
• 2-3 tablespoons dried dill or fennel
• 2-3 tablespoons dried parsley
• 3 cups vegetable broth (from organic cube)
• 1 cup white wine
• 1/2 cup olive oil
• 5 tablespoons rice
• Salt, pepper

For the Avgolemono:

• 3 eggs (preferably organic)
• Juice from 2 lemons

Process: Wash the offal and intestines thoroughly, then blanch in boiling water for 3-4 minutes. Drain and cool. Chop finely and set aside.
Heat olive oil in a large pot over low heat and sauté the onion until softened. Add the offal and intestines, stirring until lightly browned. Deglaze with wine, add broth, and season with salt and pepper. Cover and simmer for about 1 hour. Add lettuce, green onions, parsley, and dill (or fennel) and simmer for another 5 minutes. Rinse the rice to remove starch, then add it to the pot and simmer for another 25 minutes. Remove from heat.
For the Avgolemono: Beat the eggs in a large bowl until pale and fluffy. Add lemon juice, mix, and gradually add broth from the pot, stirring continuously. Pour the Avgolemono mixture into the soup while stirring. Do not cover the pot to prevent curdling the eggs.

(2) Mushrooms with Sweet Potato Puree
Serves 4-6.

Ingredients: For the Mushrooms:

• 1/2 kg small onions
• Juice from 2 lemons
• 2 bay leaves
• Dried parsley and dill
• Salt
• Pepper
• 3/4 kg mushrooms
• 1/2 cup olive oil
• 1/2 cup white wine

For the Puree:

• 8 sweet potatoes
• 100g butter
• 1-2 cups warm milk (as needed)
• Salt
• Pepper

Process: For the Mushrooms: Clean and wash the onions. In a pot, heat olive oil and sauté the onions. Add lemon juice, wine, and a cup of warm water. Add herbs and pepper and simmer for about 20 minutes. Add mushrooms and cook for another 15 minutes. Season to taste.
For the Puree: Peel and cube the sweet potatoes. Boil them in salted water until tender, about 25 minutes. Drain and place in a bowl, gradually adding butter, milk, salt, and pepper. Mash until smooth and serve warm.

(3). Eggplant cobbler with potatoes

Materials (for 4-6 people)
● 8 eggplant flasks (round)
● 3 boiled potatoes (for the mash)
● 1 box of tomato paste with basil and oregano
● 2 large dry onions
● 1 tsp. sweet dried garlic
● 1 tablespoon dried parsley
● 1 tablespoon dried dill
● 4 small firm tomatoes
● 200 gr. olive oil
● A little vegetable butter (vitamin) for boiling the potato
● 2-3 tablespoons vegetable butter (vitamin)
● Croutons
● A handful of roughly chopped blanched almonds
● Salt
● Pepper

Procedure:
Clean the potatoes and boil them with vitamins and water. When the potatoes are soft, mash them with a fork to make the puree.
Bake the eggplants in the oven at 200 degrees until they are soft.
Open the eggplants, press their insides, put them in a pan and fill them.
Finely chop the onion and sauté it in olive oil. Then add the tomato paste, a little salt, pepper, parsley, dill and let the sauce boil for 5 minutes. Remove from the fire.
Place a spoonful of croutons and a little sauce on the bottom of each eggplant.
Place one or two slices of tomato on top and then mashed potatoes.
Add some hot water to the pan, some salt and some pepper and pour the melted vitamin over the eggplants.
Bake in a preheated oven at 180 degrees until the puree turns pink for 20-30 minutes.
When the aubergines are cooked and taken out of the oven, put a few coarsely chopped almonds on top of the puree and put them back in the oven for a while.

(4). Kitchen for vegetarians

Materials (for 4-6 people)
● 1 small bag of fresh mushrooms
● 2 tsp. soup spoon dried dill
● 1 bunch of fresh onions
● 1 tablespoon of rice
● 2 Eggs
● 1 Lemon
● Salt, pepper

Procedure:
Take the mushrooms out of the pan for a while to sauté them (optional).
Add water and the onions chopped into rings. After 10 minutes, add the dill.
When these ingredients are almost ready, add the rice.
Beat the egg and lemon and when the soup is ready, add it in the usual way.

(5). Salmon mousse

The right appetizer to accompany your white wine!

Ingredients (for 4 people)
● 225 gr. smoked salmon
● 100 gr. cream cheese
● 150 gr. whipping cream
● 75 gr. mayonnaise
● 11 gr. gelatin
● 125 ml white wine
● A little brick
● 2 shrimps
● Juice of half a lemon
● A little cucumber
● A little dried dill
● Salt
● Pepper

Procedure:
Heat the wine slightly in a saucepan without boiling. Add the gelatine and cut the salmon into small pieces. Beat the cream with the cheese and mix them with the mayonnaise.
Pour the gelatine, lemon juice, salt, pepper and smoked salmon into the mixture. Divide the mixture into two small molds and freeze it for three hours.
When it thickens, we will unmould the mousse and garnish with the shrimps, cucumber, brik, dill and lemon slices.

(6). Deep fried mussels on cheese

Ingredients (for 4 people)
● 500 gr. mussel crumbs
● 10-15 clams in shell (optional) well washed and cleaned
● Half a glass of olive oil
● 3 tsp. sweet dried garlic
● 1 tablespoon of mustard powder
● 1/3 glass of white wine
● Some dried parsley
● A little dried dill
● Chopped hot pepper or hot pepper (optional)
● 300 gr. feta (fasting)
● Salt
● Pepper

Procedure:
Heat the olive oil in a large non-stick pan.
Saute the garlic, add the mustard and then all the mussels (both the crumb and the ones with the shell) and continue sauteing for a while.
Add the hot pepper and deglaze with the wine.
Add parsley, a little salt and pepper, the feta cheese and mix.

(7). Salad with pasta, salmon and aromatic herbs

Ingredients (for 4 people)
● 250 gr. screws or other pasta of your choice
● 1 tsp. of olive oil soup
● 1 can of salmon
● 2-3 small onions, fresh, finely chopped, together with their tender green part
● 2 tsp. of dried dill soup
● 2 tsp. of dried marjoram soup
● 1 shot of tsipouro or vodka
● ½ cup of mayonnaise
● ½ cup of strained yogurt, 2% fat
● Salt
● Pepper

Procedure:
Boil the pasta in salted water, according to the package instructions. Drain them, pour the oil over them so they don't stick, and let them cool in a salad bowl.
Mix the yogurt with the mayonnaise in a bowl, and add the chopped onions and dill. Stir so that they become a uniform mixture.
Put the salmon on a plate and with a fork, cut it into small pieces, which you pour over the pasta.
Pour the mixture with the yogurt and the herbs and mix.
Sprinkle the salad with the pepper and marjoram and serve immediately or leave the salad in the refrigerator to cool before serving.

(8). Sautéed spinach with cream cheese

An essential addition to a table, it goes very well with almost all types of meat and poultry.

Preparation: 15', Cooking: 10'

Ingredients (for 6-8 people)
● 1 ½ kilos of spinach
● ¼ teaspoon olive oil
● 1 tsp. sweet garlic powder
● 1 bunch of green onions, chopped
● 1 leek, chopped
● 3 tablespoons dried dill
● ¼ teaspoon nutmeg
● 2 tablespoons of cream cheese
● Salt
● Pepper

Procedure:
Clean, wash and coarsely chop the spinach. Heat the olive oil in a wide saucepan and add the garlic. Continue by adding the chopped onions, dill and leek. Leave them on a low heat for 4'-5' to become transparent (onions and leeks). Increase the heat and add the spinach. We leave it for 4'-5' to drink its fluids and not have so much volume. Add salt, pepper and sprinkle with nutmeg. Finally, add the cheese and mix for 1'-2' until it becomes creamy.

(9). Tortellini with feta sauce

Materials (for 4-6 people):
● 2 packages of tortellini of your choice
● Butter for the tortellini

For the sauce
● 1 spoonful of butter
● 1/2 cup milk
● 150 g of feta cheese
● Herbs of your choice (parsley, mint, basil, etc.)

Procedure:
Boil the tortellini according to the instructions on the package.
At the same time, prepare the feta sauce. Serve the tortellini with the hot sauce.
For the sauce
Put the butter and milk in a small saucepan
After they are heated, add the crumbled feta cheese.
Stir constantly until the feta is melted and the sauce is ready
Little tips
We can make the same sauce with Roquefort or halloumi.
If we want, we also add herbs of our liking or whatever matches the food we will put the sauce on.
We can put it in pasta, grilled chicken or even in a salad.