Franchi Seeds Herbs Dill Aneto seed

Franchi Seeds Herbs Dill Aneto seed

Franchi sementii

Anethum graveolens, also known as Lao coriander, depending on where it is grown, is either a perennial or annual herb. Fresh and dried dill leaves, sometimes called 'dill weed' to distinguish it from dill seed, are used as herbs, mainly in Northern Europe and in central Asia. Like caraway, its fernlike leaves are aromatic and are used to flavor many foods, such as gravlax (cured salmon), soups, and pickles. Approx 3600 seeds. Sow March to June. Dill is the eponymous ingredient in dill pickles: cucumbers preserved in salty brine and/or vinegar. Dill is best when used fresh, as it loses its flavor rapidly if dried. Traditional Gravlax. Ingredients: 2 1Kg salmon fillets, skin on, all bones removed, 1 1/2 tablespoon sea salt, 2 1/4 teaspoons brown sugar, 4 tablespoons Calvados Apple Brandy, 1 cup fresh dill leaves. Trim the salmon fillets. Ensure all bones are removed, run your fingers up the fillet; if you feel any bones, remove them with a tweezer or a needle-nosed plier. Cut the fille.

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