Garden fennel (Anethum gravelens)

In ancient Egypt, fennel enjoyed a double fame: as a spice and as a medicine. He came from Egypt to Rome, enriching the aroma of many dishes with a new and initially exotic touch. He has been at home in Polish cuisine for centuries. Mikołaj Rej from Nagłowice was a great fan of fennel (1505—1569), who, in his work full of practical advice,. The "Life of the Honest Man" recommended adding dill even to the beetroot.

Fresh, green, Sprinkle the potatoes with finely chopped dill (not only young), cucumber salad, tomato salad, green salad, etc.. It is added at the last minute (i.e.. without cooking with the food!) for many soups, aromatic and dill sauce – indispensable for cooked beef, Water eel and hard-boiled eggs - is one of the favorite Polish sauces.

Characteristic, but the discreet aroma of dill blends harmoniously with the aromas of chives and parsley. Classic (in Polish cuisine) tally: dill-garlic gives pickled homemade cucumbers their unique taste and aroma.