Dishes from fresh dill. Recipes with dill. dill salad recipes

Storing seasonal greens and vegetables is not only convenient, but also profitable. Properly prepared products retain most of their healing properties, they will be more useful than greenhouse products sold in winter. In this article, we have selected the best recipes for harvesting dill for the winter.

On the Internet, there are many variations of freezing greens in ice, containers, oil. There are a lot of drawbacks in such options - in a small freezer, the container will take up a lot of space, like frozen ice, and in the latter option, too much oil is needed.

In the option proposed below, everything is much more compact, more practical and more convenient in terms of the preparation process.

You can freeze dill for the winter as follows:

1. From the branches of dill, shoots with a soft stem and leaves break off. Few people like a hard stem - then it can be thrown away or used for decoction of brine, cooking meat and fish (to give the broth aroma and taste).
2. Selected leaves of greens are folded into a deep container and filled with cold water. Within a few minutes, the dirt, dust will get wet, and the greens can be transferred to a colander.
3. The contents of the colander are washed twice more. At the end, the greens remain in a colander for ten minutes, so that all the liquid is glass.
4. A clean, dry kitchen towel is laid out on the work surface. Greens are evenly laid out on top and left to dry for an hour or two. During the entire drying time, you need to mix the greens several times.
5. Take several plastic bags of a convenient size. Greens are laid out in them, the air is squeezed out of the bags and it is tied into a knot. It is very important to squeeze the air out of the bag, otherwise the moisture contained in it will turn into ice. And if you remove the air, you get almost a method of dry freezing.

As a rule, frozen greens are stored until the next harvest - it simply does not make sense to store longer.

dried herb recipe

There are several ways to dry dill. The most popular are described below:

• bunches of dill washed and dried with a towel / paper napkins are tied and hung in the air (in the shade). Drying may take a day or a little more. Ready properly dried greens, retains green color;
• the washed dill is dipped in paper towels, laid out on a baking sheet covered with parchment paper, covered with a sheet of parchment on top and dried for 3-4 hours at 40-50 degrees. in the oven. If desired, greens can be cut before drying;
• wash the dill, blot, let it lie down on a towel for a while so that excess moisture dries. Next, spread the stems on parchment sheets or newspaper, on the windowsill / on the upper kitchen cabinets. In 2-3 days it will be possible to collect it.

Dried greens are stored in twisted jars, cardboard boxes that are tightly closed, from six months to a year.

Salting in jars

In Soviet times, it was very popular to store greens in the form of salting.

You can pickle dill in jars as follows:

1. The greens are thoroughly rinsed, dried and cut. It folds into a deep bowl.
2. Salt is taken four times less in quantity than spices. Mix thoroughly.
3. Salted greens are laid out in clean, dry jars and tightly twisted. At the same time, it must be well tamped so that juice stands out from the dill. It is salted for two days at room temperature.

On a note. The denser the greens are packed, the longer they will last.

Pickled greens for the winter

Based on 2.5-3 kg of dill, you will need a marinade from the following number of components:

• liter of water;
• a glass of table vinegar;
• ½ stack Sahara;
• 3 table. lies. salt (no slide).

Additionally used:

• 2-4 heads of garlic;
• several sheets of lavrushka;
• allspice.

Rinse greens and pat dry with paper towels. Rezhem.

We clean the garlic, cut into slices 1-2 mm thick.

Wash the jars thoroughly with detergent. It is recommended to use small containers.

At the bottom we put a leaf of lavrushka, 4 garlic plates and 5 peppercorns. Next, fill them with greenery, pressing it tightly.

Boil water, dilute in it all the components necessary for the marinade. Pour the greens with the resulting broth, cover with lids. We put the jars in a deep wide container. Pour very warm water into the container so that it covers the jars a little higher than half. We put on medium heat, after boiling we reduce a little. When the marinade in the jars begins to boil a little, that is, bubbles begin to rise from the bottom, we detect a third of an hour and sterilize. After we cork, turn it upside down, wrap it with a blanket and leave it to cool for a while.

You need to store pickled dill in the cellar.

Can dill be canned?

Preserving dill for the winter is a long-known way to preserve greenery. The product is used in the preparation of various dishes. Undoubtedly, there are some disadvantages in this method of harvesting dill - preservative substances destroy some of the nutrients and trace elements, and the smell / taste of such a product is less pleasant than that of fresh spices.

Freezing in ice cube trays

A fairly popular way to preserve greens in ice molds:

• fresh, washed greens are finely chopped, mixed with soft butter, frozen for a day, after which the finished cubes are transferred to a bag and stored in the freezer, using as needed;
• greens are also finely chopped, tightly packed into molds, poured with olive oil and frozen.

On a note. Dill can be mixed with other types of herbs.

Dill is an annual herbaceous plant from the Apiaceae family. As a garden plant, it is ubiquitous, and in the wild it can be found in Asia Minor, Iran, the Himalayas, and North Africa. It became a cultivated plant a very long time ago, even in ancient Egypt, about 5000 years ago, it was used to season dishes. In ancient Greece and Rome, dill was used both as a seasoning and as a medicine. On the territory of Russia, he became known in the tenth century AD.

Dill has a rather weak taste, it is valued, first of all, for its pleasant aroma. it is used fresh, salted or dried, adding to hot and cold dishes, marinades, pickles. In addition, due to the content of phytoncides, dill protects canned food from spoilage and mold.

This modest-looking plant contains an impressive amount of useful substances: essential oils, flavonoids, vitamin C, carotene, thiamine, riboflavin, folic, ascorbic and nicotinic acids, calcium, potassium, phosphorus and iron salts, flavonoids - quercetin, isorhamnetin and kaempferol, pectin substances, carbohydrates and a set of mineral salts.

The rich chemical composition of dill allows it to have a beneficial effect on most body systems. It regulates the activity of the gastrointestinal tract, normalizes metabolism, lowers blood pressure, and has a beneficial effect on the functioning of the heart. Also, dill is extremely useful for the kidneys, it alleviates the symptoms of kidney diseases and cystitis.

When buying dill, pay attention to the condition of the leaves and stems of the plant. They should not be lethargic, in addition, there should not be dark green sticky leaves, the tip of the stem should be elastic. Yellowed leaves, and even more so, an unpleasant odor indicate the beginning of putrefactive processes.

Fresh dill can be stored for two to three days at room temperature with stems submerged in water and for a week in the refrigerator in the vegetable section.

Dill greens are very easy to prepare for the winter. To do this, it is enough to dry it in the shade, in the fresh air.

Dill improves the taste and appearance of food, stimulates appetite. Dill can be added anywhere: in soups, salads, main dishes, cheeses, cottage cheese. Dill umbrellas are added during canning, the seeds are used to flavor teas, marinade, vinegar.

Dill is present in a huge number of dishes: sometimes clearly, and sometimes almost imperceptibly. For example, a variety of salads rarely do without fragrant dill. An excellent snack or first course at lunch will be: there are few ingredients in it, but each is exactly in its place, forming a unique refreshing taste of the dish. Classic is also not complete without dill. In the festive salads "" and "" dill is an important element of decor, without it it will not be possible to give the images of the Christmas tree and the bottle the desired rich green color.

Dill is often added to hot and cold soups when serving. Examples are , .

Dill also adds flavor to second courses. Try,

Dill is probably one of the most beloved ingredients in many national cuisines. Almost all parts of the plant are used: inflorescences and stems - for marinades and pickles, greens - for almost any savory dish, seeds - for decoctions and tinctures. Greens of young dill are usually finely chopped and added immediately before serving the finished dish. Of particular note is dill-flavored butter or green butter (you can find an illustrated recipe for green butter here http://www..shtml). Dill greens can be prepared for the winter by drying or pickling them. For salting, dill greens are mixed with salt in a ratio of 5: 1. But, unfortunately, such dill quickly loses flavor.

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Greens become one of the first fruits of the warm season - they begin to harvest them in gardens already in May-June, and this should be used to the fullest, because any greens are very useful. Meanwhile, it can not only decorate ready-made dishes and add it to salads - you can cook full-fledged dishes with it, tasty and very appetizing.

The most common greens in our country are dill, cilantro, parsley, celery, green onions, sorrel and lettuce. Of course, as we said recently, carrot and beet tops also belong to the greens. Any greens are very rich in vitamins and useful, as nature has established, and from its regular use there are many times more benefits than from meat, fish, and even fruits and vegetables. And the thing is that in its composition there are much more substances useful for the body.

For example: parsley has 4 times more vitamin C than lemon, it also contains beta-carotene, B, E, A vitamins, minerals (zinc, phosphorus, iron, selenium, etc.), inulin, glycosides, terpenes , flavonoids and other beneficial substances. This composition makes parsley a unique polysaccharide that protects against various diseases and prevents cancer.

Listing all the beneficial properties of various types of greens would take more than one hour, and doctors and nutritionists tirelessly talk about the benefits of its regular consumption. So it is definitely worth learning how to cook various greens dishes, especially since it is very simple.

What dishes can be prepared from greens?

There are really a lot of such dishes, because greens can be used both as a filling and as a basis for preparing a wide variety of second courses and snacks: scrambled eggs, salads, sandwich masses, casseroles and even meatballs!

When it comes to celery, spinach or sorrel, the fact that the noted dishes can be cooked with them is, of course, obvious - all these types of greens have long been used as vegetables. If you ask even an experienced hostess about what can be cooked from parsley, dill, green onions and lettuce, she is unlikely to be able to name any other dishes besides salads. Well, even more experienced housewives, of course, will call greens an excellent filling option for pies and pies - that's probably all. Therefore, in this article we will talk about dishes from these types of greens.

For starters - a recipe for a very interesting and simple "pie" of greens.

Green pie recipe

You will need: 5 bunches of greens (green onions, dill, parsley, etc.), 2 eggs, 1 tbsp. sour cream and flour, pepper, salt.

How to make green pie. Heat a frying pan with a small amount of oil, put coarsely chopped greens, green onions, cut into rings, then everything is poured with eggs mixed with sour cream and flour, covered with a lid and cooked until lightly browned. Next, the cake must be divided into 4 parts and each separately turned over to brown on the second side.

The green pie can be served cold or hot, as an independent dish or as a side dish.

Speaking of greens, salads cannot be ignored.

Assorted green salad recipe

You will need: 50 g pumpkin seeds / walnuts, 3 bunches of parsley, 2 bunches of dill, 1 small celery root, 1 bunch of green salad, 1 bunch of wild garlic, 1 bunch of green onions, 1 can of natural yogurt, 1 tbsp. honey, 1 tbsp. grated horseradish, green garlic arrows, lemon juice.

How to cook a salad - assorted greens. Rinse all the greens, chop them with a knife and place in a large salad bowl. Finely chop the feathers of green onions and garlic, add to the salad bowl, put the grated celery on a fine grater, mix everything, add salt. For the sauce, mix yogurt with honey, warm water and lemon juice, pepper and salt to taste. Add chopped and roasted pumpkin seeds or nuts to the salad poured with sauce, chopped and fried pumpkin seeds, horseradish and mix.

Such a salad is a real vitamin bomb, with its regular consumption there will definitely not be a shortage of them, especially if all the ingredients are grown with your own hands in the garden.

As for recipes for salads with herbs, there are a lot of them. For example, you can take different types of greens, chop them, add boiled shrimp and dress the salad with olive oil - it will turn out very tasty.

For all cutlet lovers, the following recipe will be a godsend.

green cutlet recipe

You will need: 100 g of green onions, dill and parsley, 50 g of flour, 1 egg, pepper, salt.

How to cook cutlets from greens. Twist the greens in a meat grinder or chop it very finely. Break the egg into a bowl and lightly beat with a fork, add to the twisted greens along with flour, pepper everything and salt, mix until smooth. Form cutlets from the mass and fry them in a pan with hot oil until browned on both sides. Cutlets can be served with sauces to taste.

If you mix greens with cheese, you get a famous Indian dish, the preparation of which is described below in the video recipe.

Many green dishes can be found in various cuisines of the world, for example, Azerbaijani.

Recipe for omelette "Kyukyu" in Azerbaijani

You will need: 200-250 g of greens (sorrel, spinach, wild garlic, green onions, dill, cilantro, etc.), 4 eggs, turmeric, ground red and black pepper, salt.

How to cook an omelet with herbs. Break the eggs into a bowl and beat with pepper, salt, turmeric, add coarsely chopped greens, mix, transfer to a refractory form greased with melted butter, bake the omelette for 20 minutes in an oven preheated to 160 degrees until dense. Before serving, sprinkle kyukyu with ground nuts to taste and serve with sour cream, matsoni or natural yogurt.

You can also cook cold summer soups with herbs, for example, such a simple soup with milk.

Recipe for cold milk soup with herbs

You will need: 2 cups of milk, 1 pinch of salt, fresh herbs (tarragon, parsley, green onions, kupyr, dill, etc.), nutmeg to taste.

How to cook cold soup with milk and herbs. Finely chop the greens, pour into milk, add some salt and season with nutmeg, beat, serve the soup to the table.

Greens are versatile, so they can be combined with so many vegetables and other products, you can invent your own original dish, or you can use the recipes for dishes with herbs given in the article and cook cutlets, soup, casseroles, etc. from it. Such dishes are very tasty, but light, which is the best thing for a summer diet!

10 delicious greens for this summer

Man is an omnivore animal, but when everything around turns green, ears of corn and fragrant, the herbivorous part wakes up in him. And it requires more fresh dill, fragrant parsley, a crispy young onion - and at the same time a couple of bunches of that fragrant one!

green pie

Green pancakes

green soup

Green salad

Green kyukyu snack

green pancakes

Green cakes kutaba

Green cutlets

green oil

Green cocktail

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