Dill is very well known and widespread spicy seasoning. This plant is located on the area, the garden, a bed each landowner.
Sometimes one must not even bother planting it since fallen seed themselves easily and concerns grow for the next year. And add the greens in salads, soups, stews, pickles, meat and fish.
And what kind of new potatoes without green dill. This is the most delicious. But dill is not only a refined taste and a pleasant aroma, but also quite useful. What he is endowed with the same properties?
The usefulness of such plants like fennel, of course, enormous. And the trick for this is its rich composition, among which there are different groups of vitamins - A (beta-carotene and retinol), B (riboflavin, folic acid, thiamine), C, E, P, D. The
But that's not all the contents. Among the "innards" are also dill acids, essential oils, and a number of trace elements - phosphorus, iron, magnesium, potassium, sodium, calcium.
The greatest benefit of this plant can be obtained if you eat it raw.