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Dill, 0.1 kg Bunch

Category: fresh vegetables, green, herbs and spices, local

  • Dill is a great source of protein, carbohydrates, phosphorus, iron, magnesium, sodium and potassium. The herb also contains a small amount of riboflavin, niacin and zinc.

    Dill (Anethum graveolensor dill weed ) is an annual herb in the celery family Apiaceae. The herb is used in many dishes around the world, such as Germany, Greece, Poland, Finland, Norway, Sweden, the Baltic, Russia, and Central Asia. Dill has also been used for medicinal purposes for more than 2,000 years.

  • Dill has a lot of nutrients.Dill may help lower high cholesterol and soothe the stomach.

  • Amount Per
    Calories305
    % Daily Value*
    Total Fat15 g 23%
    Saturated fat0.7 g 3%
    Polyunsaturated fat1 g
    Monounsaturated fat9 g
    Cholesterol0 mg 0%
    Sodium?20 mg 0%
    Potassium1,186 mg 33%
    Total Carbohydrate55 g 18%
    Dietary fiber21 g 84%
    Protein16 g 32%
    Vitamin A 1% Vitamin C 35%
    Calcium 151% Iron 90%
    Vitamin D 0% Vitamin B-6 15%
    Cobalamin 0% Magnesium 64%
    *Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • Warm Chicken Salad with Asparagus and Creamy Dill Dressing

    Ingredients

    Kosher salt

    1 pound baby new potatoes

    1 (2 1/2-pound) rotisserie chicken

    1/3 cup mayonnaise

    1/4 cup finely chopped dill

    3 tablespoons lemon juice

    2 tablespoons Dijon mustard

    1/2 teaspoon freshly ground black pepper

    1 pound asparagus (about 1 bunch), trimmed

    2 cups watercress or baby arugula

    1/2 cup mint leaves

    Lemon wedges (for serving)

    Instructions

    1.Set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until just tender, about 10 minutes.

    2.Meanwhile, cut breast meat from chicken, remove and discard skin, and slice on the bias into 1/2" slices. Remove legs from carcass, remove and discard skin, and slice meat off bones into 1/2" slices.

    3.Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.

    4.Add asparagus and chicken slices to potatoes in steamer, cover, and steam until asparagus is crisp-tender and chicken is warmed through, about 3 minutes. Transfer potatoes, asparagus, and chicken to a platter or plates and drizzle with dressing. Top with watercress and mint and serve with lemon wedges alongside.