Dill is native to the Mediterranean region and its history goes way back to ancient times. It is mentioned in Egyptian inscriptions where it goes by the name of `ammisi'. The Greeks and Romans, who spread it as far as the northern Alps during their campaigns, called it `anethon' from which is derived the botanical name.
They are frost-resistant and their leaves may be snipped the whole year long without affecting the plants in any way. However, they should be fed frequently and should not be cut too close to the ground so as to avoid damaging the growth centres. Chives may be propagated from seed, but home-growers usually increase them by splitting up older clumps and replanting the offsets, which gives earlier yields. The only requirement is plenty of light.
Nowadays garlic is widely used as seasoning throughout the world, but it is used most by the peoples of southern Europe, north Africa and South America. It plays an important role in lands noted for their excellent cuisine, from France to China. Its uses are many: crushed together with salt in green salads; as seasoning for sauces, vegetables and meat dishes (beef and mutton), sausages and salamis, and fish. Besides being a seasoning it also has many important medicinal properties; it prevents flatulence and destroys intestinal parasites, checks the growth of bacteria, and is used in the treatment of arteriosclerosis. The chief exporting countries are USA (California), Egypt, Bulgaria, Hungary and Taiwan.
Dill is exceptionally good when combined with cream sauces and soups, cream cheese and butter, or with vinegar salad dressings. It is also used as a seasoning with raw vegetables, boiled meat and fish. A simple but tasty dish is boiled and buttered new potatoes or string beans with dill. As a rule it is not used with other herbs because of its distinctive aroma.
In order to have fresh dill in the garden the whole year round it should be sown in succession from March till late July. The leaves will be ready for picking within six weeks of sowing. Dill is an annual herb and plants sown in spring produce seeds in the autumn of the same year.
Until recently the housewife used either fresh or dry garlic bulbs, but nowadays, thanks to modern methods of dehydration, it can he obtained in shops in the form of dry pieces, flakes, grains or powder, all of equally good.
They are frost-resistant and their leaves may be snipped the whole year long without affecting the plants in any way. However, they should be fed frequently and should not be cut too close to the ground so as to avoid damaging the growth centres. Chives may be propagated from seed, but home-growers usually increase them by splitting up older clumps and replanting the offsets, which gives earlier yields. The only requirement is plenty of light.
Nowadays garlic is widely used as seasoning throughout the world, but it is used most by the peoples of southern Europe, north Africa and South America. It plays an important role in lands noted for their excellent cuisine, from France to China. Its uses are many: crushed together with salt in green salads; as seasoning for sauces, vegetables and meat dishes (beef and mutton), sausages and salamis, and fish. Besides being a seasoning it also has many important medicinal properties; it prevents flatulence and destroys intestinal parasites, checks the growth of bacteria, and is used in the treatment of arteriosclerosis. The chief exporting countries are USA (California), Egypt, Bulgaria, Hungary and Taiwan.
Dill is exceptionally good when combined with cream sauces and soups, cream cheese and butter, or with vinegar salad dressings. It is also used as a seasoning with raw vegetables, boiled meat and fish. A simple but tasty dish is boiled and buttered new potatoes or string beans with dill. As a rule it is not used with other herbs because of its distinctive aroma.
In order to have fresh dill in the garden the whole year round it should be sown in succession from March till late July. The leaves will be ready for picking within six weeks of sowing. Dill is an annual herb and plants sown in spring produce seeds in the autumn of the same year.
Until recently the housewife used either fresh or dry garlic bulbs, but nowadays, thanks to modern methods of dehydration, it can he obtained in shops in the form of dry pieces, flakes, grains or powder, all of equally good.
0 comments:
Post a Comment