Dill


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.

Spring Onions

Spring onions are reaped from regular onions, but onions in their turn are vegetables which are rich in essential oils and therefore they belong to the herb plant group.

Onions bulbs do not contain lots of vitamins, but spring onions contain lots of them, such as vitamin C and carotene. Spring onions can be added to various salads; some people even make salad from spring onions only.

Parsley

Parsley is one of the most widespread green spices in the world.

Parsley contains a lot of mineral substances, such as potassium, calcium, sodium, magnesium, phosphorus, iron, various microelements, carbohydrates, vitamins C and B and carotene. All parts of the plant contain essential oils.

Parsley is a valuable source of vitamins and is accessible to everybody. Parsley leaves contain lots of vitamins, but in particular vitamin C.

Not only parsley is a wonderful spice and a medicative herb, it is also used in the beauty industry.

Most often parsley is added to casseroles, soups or bullions and to egg and vegetable dishes made from carrots, green peas, Hungarian turnips and tomatoes. Parsley improves the taste of mushroom, fish and meat dishes.

Decorative Parsley

Parsley is one of the most widespread green spices in the world.

The roots of parsley contain 0,1% of essential oils, glycosides and mucilaginous substances. 100 grams of its leaves can contain up to 7mg of beta-carotene, 100mg of vitamin C, and the B group vitamins, 340 mg of potassium, 245 mg of calcium and 120 mg of phosphorus. This is why parsley is a very good and available source of vitamin C and mineral substances.

The two most popular types of parsley are curly leaf and flat leaf parsley. Curly leaf parsley looks more decorative and resplendent, but in comparison to flat leaf parsley it lacks the intense flavour and sophisticated aroma.

Curly leaf parsley is often used as a garnish in fish and meat plates and appetizers. When chopped, curly leaf parsley can be added to mayonnaise, yoghurt and cream sauces or to dishes made from cottage cheese, herb butter and salad sauces.

It is important to know that if you boil or heat up curly leaf parsley, it loses its flavour, colour and vitamins; however you can boil flat leaf parsley.

Celery

Celery is a vegetable which in Latvia is mainly used as a spice. There are leaf celeries, stem celeries and root celeries. In leaf and stem celeries there are lots of vitamins and biologically active substances which stimulate digestive processes and neural tonus. Celeries contain B1, B2, PP and C vitamins and potassium, iron, phosphorus, magnesium and calcium.

With reason celeries are believed to be very valuable spice plants. In cooking they have their very special place because in almost all cuisines they are extensively used in salads, soups, sauces and other dishes and as garnish.

Pack of Greens

NISSI Pack of greens consists of spring onions and dills.