Packaging: 40 g (or 500 g & 1 kg) containing ground leaves of the plant.
(The price includes VAT.)

Other Names: -

Properties:

• Good for colic.
• Diuretic.
• Tonic.

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

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

Origin: Greece. Imathia region (cultivated)

Storage: In a dark and cool place (5°C – 15°C)

Preparation:
1 tablespoon of dill is steeped in 1 cup of boiling water in a covered container, left for 10-15 minutes, and strained before use.

Cooking Recipes with Dill:

(1) Avgolemono Lamb Soup
Preparation Time: 45 minutes, Cooking Time: Approximately 1 hour + 30 minutes

Ingredients (for 6-8 servings):

• 1 lamb offal
• 1-2 lamb intestines, cleaned
• 2 bunches of fresh green onions, chopped
• 1 large onion, chopped
• 2 lettuces, 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 of 2 lemons

Instructions: Clean the offal and intestines well, and blanch them in boiling water for 3-4 minutes. Drain and let cool, then chop and set aside. Heat the olive oil in a large pot over low heat and sauté the onion until wilted. Add the offal and intestines, stirring until lightly browned. Deglaze with the wine, add the broth, and season with salt and pepper. Cover the pot and simmer for about 1 hour. Add the lettuces, green onions, parsley, and dill (or fennel) and simmer for another 5 minutes. Rinse the rice to remove starch and add it to the soup. Simmer for another 25 minutes, then remove from heat.

Avgolemono Preparation: In a large bowl, break the eggs and whisk until pale and fluffy. Add the lemon juice, mix, and gradually add some broth from the soup while continuously stirring. Slowly pour the avgolemono into the soup while stirring. Be careful not to cover the pot to avoid curdling the egg mixture.

Cleaning Intestines:
The night before, soak the intestines in a basin of water covering them, squeeze in a lemon (to whiten them), and refrigerate. The next day, remove from the basin, hold one end of the intestine and pull it to open the mouth, placing it under running water. Rinse thoroughly, squeezing to force water through, and repeat until the water running out is clear.

(2) Mushrooms with Sweet Potato Mash

Ingredients (for 4-6 servings): For the Mushrooms:

• 1/2 kg green onions
• Juice of 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 Mash:

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

Instructions: For the Mushrooms:
Clean and wash the green onions. Heat the olive oil in a pot and sauté the onions. Add lemon juice, wine, and a cup of hot water. Add herbs and pepper, and let simmer for about 20 minutes. Add the mushrooms and cook for another 15 minutes. Season with salt and pepper.

For the Mash:
Peel the sweet potatoes, cut them into 3 cm cubes, and place them in a pot with plenty of salted water. Boil, skimming any foam. When tender (about 25 minutes), drain. Place the sweet potatoes in a bowl, gradually add butter, milk, salt, and pepper. Mash until creamy and serve warm.

(3) Stuffed Eggplants with Potatoes

Ingredients (for 4-6 servings):

• 8 round eggplants
• 3 boiled potatoes (for the mash)
• 1 can of tomato puree with basil and oregano
• 2 large onions
• 1 teaspoon dried garlic
• 1 tablespoon dried parsley
• 1 tablespoon dried dill
• 4 small firm tomatoes
• 200 g olive oil
• A little vegetable butter for boiling the potatoes
• 2-3 tablespoons vegetable butter
• Croutons
• A handful of coarsely chopped peeled almonds
• Salt
• Pepper

Instructions: Clean and boil the potatoes with butter and water. When soft, mash them with a fork for the mash. Roast the eggplants in the oven at 200°C until soft. Cut them open, scoop out the flesh, and place them in a baking dish. Finely chop the onion and sauté in olive oil. Add the tomato puree, salt, pepper, parsley, dill, and let simmer for 5 minutes. Place a spoonful of croutons and a little sauce in each eggplant, top with 1-2 slices of tomato and potato mash. Add some warm water, salt, and pepper, and drizzle melted butter over the eggplants. Bake in a preheated oven at 180°C until the mash is golden brown (20-30 minutes). After baking, sprinkle with chopped almonds and return to the oven for a bit.

(4) Vegetarian Soup

Ingredients (for 4-6 servings):

• 1 container of fresh mushrooms
• 2 tablespoons dried dill
• 1 bunch of green onions
• 1 tablespoon rice
• 2 eggs
• 1 lemon
• Salt, pepper

Instructions: Sauté the mushrooms briefly (optional). Add water and chopped green onions. After 10 minutes, add the dill. When nearly done, add the rice. Beat the eggs for avgolemono and add it to the soup when ready, following the usual method.

(5) Salmon Mousse

A perfect appetizer to accompany your white wine!

Ingredients (for 4 servings):

• 225 g smoked salmon
• 100 g cream cheese
• 150 g cream
• 75 g mayonnaise
• 11 g gelatin
• 125 ml white wine
• A little brie
• 2 shrimp
• Juice of half a lemon
• A little cucumber
• A little dried dill
• Salt
• Pepper

Instructions: Warm the wine slightly in a pot without boiling. Add the gelatin and chop the salmon into small pieces. Whip the cream with the cheese and mix in the mayonnaise. Add the gelatin mixture, lemon juice, salt, pepper, and smoked salmon. Divide the mixture into two small molds and refrigerate for three hours. Once set, unmold the mousse and garnish with shrimp, cucumber, brie, dill, and lemon slices.

(6) Mussels Saganaki

Ingredients (for 4 servings):

• 500 g mussel meat
• 10-15 mussels in shells (optional), well cleaned
• 1/2 glass olive oil
• 3 teaspoons dried garlic
• 1 tablespoon mustard powder
• 1/3 glass white wine
• A little dried parsley
• A little dried dill
• Chopped hot pepper or chili flakes (optional)
• 300 g feta cheese (for fasting)
• Salt
• Pepper

Instructions: In a large non-stick pan, heat the olive oil. Sauté the garlic, add mustard, and then all the mussels (both meat and those in shells) and continue sautéing. Add the hot pepper and deglaze with the wine. Add parsley, a little salt and pepper, and the feta, and stir.

(7) Pasta Salad with Salmon and Aromatic Herbs

Ingredients (for 4 servings):

• 250 g pasta of your choice
• 1 tablespoon olive oil
• 1 can of salmon
• 2-3 fresh green onions, finely chopped, including the tender green parts
• 2 tablespoons dried dill
• 2 tablespoons dried marjoram
• 1 shot of tsipouro or vodka
• 1/2 cup mayonnaise
• 1/2 cup strained yogurt, 2% fat
• Salt
• Pepper

Instructions: Boil the pasta in salted water according to package instructions. Drain, drizzle with oil to prevent sticking, and let cool in a salad bowl. In a bowl, mix the yogurt with the mayonnaise, adding chopped green onions and dill. Stir to create a uniform mixture. Flake the salmon into small pieces and add to the pasta. Pour in the yogurt mixture and herbs, and stir. Sprinkle with pepper and marjoram, and serve immediately or refrigerate until serving.

Here’s the English translation:

(8) Sautéed Spinach with Cream Cheese

An essential complement for a meal, pairs well with almost all types of meat and poultry.

Preparation Time: 15 minutes, Cooking Time: 10 minutes

Ingredients (for 6-8 servings):

• 1.5 kg spinach
• 1/4 cup olive oil
• 1 teaspoon garlic powder
• 1 bunch of fresh green onions, finely chopped
• 1 leek, finely chopped
• 3 tablespoons dried dill
• 1/4 teaspoon nutmeg
• 2 tablespoons cream cheese
• Salt
• Pepper

Instructions: Clean, wash, and roughly chop the spinach. In a wide pot, heat the olive oil and add the garlic. Then add the chopped green onions, dill, and leek. Let them cook on low heat for 4-5 minutes until they become translucent. Increase the heat and add the spinach. Cook for another 4-5 minutes until it releases its moisture and reduces in volume. Season with salt and pepper, and sprinkle with nutmeg. Finally, add the cream cheese and stir for 1-2 minutes until it becomes creamy.

(9) Tortellini with Feta Sauce

Ingredients (for 4-6 servings):

• 2 packs of tortellini of your choice
• Butter for the tortellini

For the Sauce:

• 1 tablespoon butter
• 1/2 cup milk
• 150 g feta cheese
• Herbs of your choice (parsley, mint, basil, etc.)

Instructions: Cook the tortellini according to the package instructions. Meanwhile, prepare the feta sauce. Serve the tortellini with the warm sauce.

For the Sauce: In a small pot, combine the butter with the milk. Once heated, add the crumbled feta cheese. Stir continuously until the feta melts, and the sauce is ready.

Tips: You can make the same sauce with Roquefort or Halloumi. If desired, add herbs of your choice or any seasoning that complements the dish. This sauce can be used with pasta, grilled chicken, or even in salads.