cyprus dill


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herb related to celery, has been used for centuries as both food and medicine. People in the US know it best as an ingredient in dill pickles, commonly served with sandwiches and hamburgers. In central and eastern Europe, Scandinavia, Russia, and Finland, dill leaves traditionally garnish both hot and cold red beet borscht as well as boiled fresh potatoes with butter.

Poles also make a kind of pickle, and mix the herb with sour cream for dressings. Czechs make white sauce with cream (or milk), butter, flour, vinegar, and dill, and put it on boiled eggs and potatoes or dumplings and boiled beef. Germans season fish with the herb; ancient Greeks put it in wine. Romanians add it to dishes full of peas, beans, or cabbage; Hungarians add it to a type of cottage cheese. In Sweden it flavors crayfish; in Iran it flavors rice. In fact, almost every part of the world has some favorite dish incorporating dill.

The herb, a native of southern Russia, western Africa, and the Mediterranean region, is also related to parsley, cumin, and bay. It is one of the few plants whose seeds and leaves are both used as seasonings. The more strongly flavored seeds, which taste a bit like caraway – aromatic, sweet, with a hint of citrus – are most commonly associated with the cuisines of Scandinavia and Germany. Its feathery leaves, often called dill weed to distinguish them from the seeds, have a soft, sweet taste. 

The herb is a traditional remedy for jaundice, headache, boils, lack of appetite, nausea, stomach and liver problems, and many other ills. Hippocrates, the father of medicine, used dill in a recipe for cleaning the mouth. Its name is thought to come from the Old Norse word dilla, meaning “to lull,” reflecting another popular use, as a sleep aid. Seeds of the herb can also be used in herbal tea.

The herb is a good source of calcium, manganese, iron, and antioxidants. Its flavonoids make it a good anti-inflammatory and antiviral addition to the diet.

Dill seed, dill weed oil, and fresh dill are the most sought-after forms of the herb. Both home and food industry cooks use them to flavor to baked goods, sauces, snacks, condiments, and meat products, and as an ingredient in liqueurs. The fragrance industry likes dill in soaps, perfumes, detergents, creams, and lotions.

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968