Dill is a well-known annual plant which in Latvia grows from May to October.
Dills are very aromatic and rich in vitamin C (in fresh dills there is approximately 110 % of it). Dills contain lots of mineral salts, vitamin P and carotene.
Dills have a pleasant, fresh aroma and flavour. Fresh, frozen or dried dills are used almost all year round. Dills are easily frozen; for that reason in winter they can be a good food dressing.
Dills are extensively used in cooking. Fresh dills are added to cheese, cottage cheese, different sauces or egg, meat, fish, potato, vegetable and mushroom dishes. Usually dills are added at the end of cooking so that they do not lose their beautiful green colour and distinctive aroma.