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Dill blossoms appear on the end of tall stalks in flat, wide-spreading formations known as umbels. On each umbel, the tiny flower buds grow in clustered groupings on slender pedicels, all connecting to a common point on the stalk. When the flowers bloom, they remain small and are comprised of delicate, soft petals ranging in color from golden yellow to yellow-green. Dill blossoms have a fresh, herbal aroma and a tender, succulent, and subtly crisp consistency. The flowers have a more robust flavor than e plant’s wispy leaves, also edible and used in culinary preparations, and contain a distinct sour characteristic that the herb is known for with a sweet finish. Dill blossoms have a bright, citrusy, and herbal flavor with sweet and tangy nuances reminiscent of anise, parsley, and celery.
Dill blossoms are available in the spring through summer.
Dill blossoms, botanically classified as Anethum graveolens, are the seasonal flowers of an herbaceous annual belonging to the Apiaceae family. The brightly colored flowers have been harvested from wild and domesticated plants for thousands of years and are favored for their unusual appearance, bright flavoring, and fresh aroma. Historically, Dill blossoms have been used in medicinal and culinary preparations throughout Europe and Western Asia, and over time, their popularity has spread worldwide. Dill is a valued herb often incorporated into home gardens. There are several dwarf and full-size varieties, providing variation to landscapes, and the leaves, seeds, and flowers are all edible. In the modern-day, Dill blossoms are used as an edible garnish and flavor enhancement to a wide variety of sweet and savory culinary preparations.
Dill blossoms are a source of vitamin C to strengthen the immune system while reducing inflammation and beta-carotene, a compound converted into vitamin A in the body, which helps maintain healthy organ functioning. The flowers also contain lower amounts of antioxidants that protect the body against the damage caused by free radicals.
Dill blossoms have a bright herbal flavoring well suited for fresh and cooked preparations. The flowers have a slightly stronger flavor than the leaves and can be used in any recipe as a substitute. Dill blossoms can also be used in conjunction with the leaves, enhancing the appearance and texture of a dish. The flowers can be removed from the stems and tossed into green salads, gently stirred into side salads such as cucumber or a garden vegetable medley, or they can be used as a topping over grain bowls. Dill blossoms can also be folded into butter, mixed into dips, or added to sauces. In addition to blending into the dish, Dill flowers provide a visually attractive element to dishes, used as an edible garnish. The flowers can be scattered over seafood, egg-based dishes, and pasta, floated over soups and stews, sprinkled over roasted potatoes or corn, layered into sandwiches, or stuffed into pitas. Dill blossoms can also be baked into bread, muffins, and scones. Chefs value Dill blossoms for their color and unique appearance. The flowers are often incorporated into pickle brines and provide a stronger flavor than using dill sprigs alone. Dill blossoms pair well with cucumbers, squash, celery, carrots, tomatoes, meats such as poultry, turkey, and beef, seafood including shrimp, fish, and scallops, eggs, potatoes, herbs including chives, fennel, and parsley, pistachios, mushrooms, and beets. Whole, unwashed Dill blossoms have a short shelf life and should be used immediately for the best quality and flavor. The flowers can also be placed in a sealed plastic bag and frozen for extended use.
In the Middle Ages in Europe, Dill blossoms were believed to have magical properties and were used as protection against evil. Experts attribute this belief to the plant’s strong smell and ability to be used in remedies to cure indigestion and other ailments. Cuttings of the flowers were often hung near the doorways of houses or worn on clothing to guard against witchcraft and spells cast against the wearer. Over time, the magical legends surrounding Dill blossoms transformed into the rumor that the flowers were thought to bring good luck. Instead of hanging the flowers for protection, households would place the flowers in vases to invite happiness and good luck into the home. The color of the flowers also began to represent joy and new beginnings, leading them to become a favored addition to wedding bouquets. In Germany, brides would include Dill blossoms in their bouquets as a blessing for lasting happiness and love in their marriage.
Dill blossoms grow on herbaceous plants native to the Mediterranean and Western Asia and have been growing wild for thousands of years. The first written record of dill dates back to Ancient Egypt, where the herb was mentioned as a “soothing medicine,” and it was rumored that the Babylonians cultivated the plant in home gardens around 3000 BCE. Dill was later used as a medicinal and culinary herb in the Greek and Roman empires, and over time, migrating peoples and monks spread the plant throughout t rest of Europe. In the 7th century, dill became a favored herb in England, and when early colonists traveled to the New World, they brought the herb’s seeds, planting it along the East Coast of the modern-day United States. Today Dill blossoms can be found growing in herb gardens throughout Europe, Asia, Africa, Australia, and North America and thrive in full sun and rich, well-drained soils. The plants are also grown commercially, selling the seeds and dried leaves to spice stores, grocers, and distbutors. Fresh leaves and flowers are found through local farmer’s markets and specialty distributors.
Recipes that include Dill Blossoms. One is easiest, three is harder.
|Stir and Strain||Aquavit and Dill Bloody Mary|
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Kazakhfilm Weekend foodfare
Vishnevaya str. 34, Almaty, Kazakhstan
About 4 days ago, 9/24/22
Sharer's comments : Dill is widely used as an important ingredient for pickles by locals