Dill tea

Dill tea
Dill tea

Dill tea(莳萝茶) is herbal tea. Quality characteristics of Dill tea:
Shape: short and thin twisted
Color: tender green
Aroma: heavy and lasting
Soup color: yellow green and bright
Taste: cooling feeling, sweet after taste

Dill originated within an area around the Mediterranean and the South of Russia. Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well-drained soil. The seeds are viable for three to 10 years.
Fresh and dried dill leaves (sometimes called “dill weed” to distinguish it from dill seed) are used as herbs, mainly in Finland, Sweden, the Baltic, in Russia, and in central Asia.
Like caraway, its fernlike leaves are aromatic and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.
Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. Dill seeds have spasmolytic properties and they prevent flatulence. They can be used as a herbal tea in the amount of two teaspoons for one glass of boiling water. This herbal tea can be given even to crying infants who cannot sleep because of the spasm of the intestines, so called colic. Dill is the eponymous ingredient in dill pickles: cucumbers preserved in salty brine and/or vinegar.

Leave a Reply

Your email address will not be published. Required fields are marked *