Anethum graveolens L.
is a member of the Parsley family and its culinary use is typically associated with fish dishes, being an important ingredient in Scandinavian Gravadlax and often being used in white sauces or simply sprinkled over fish such as salmon together with a little lemon prior to grilling or baking in foil. It can also be used in pickles or as an alternative to Parsley with new potatoes, or in omelettes, quiches or salads, or as a garnish for soups.
- Type of drying:
- Dry, ambient temperature, out of direct light, in original packaging
- min. durability:
- deliverer type:
- January, February, March, April, May, June, July, August, September, October, November, December
- signs of quality:
- Kosher certificate Halal certificate IFS QCCP®
Nutrient Contents per 100g
Cheese + Dairy products Soups + Sauces Jar filling Muesli, teas, chocolates + pastries Meat + Sausages Fish-processing Industry ready solutions
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