A European way of dill sauce, but my version!
Dill is a (Anethum graveolens) short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens.
Its seeds, dill seeds are used as a spice, and its fresh leaves, dill, and its dried leaves, dill weed, are used as herbs.
Origins and history
Dill originated in Eastern Europe. Zohary and Hopf remark that “wild and weedy types of dill are widespread in the Mediterranean basin and in West Asia.”
Although several twigs of dill were found in the tomb of Amenhotep II, they report that the earliest archeological evidence for its cultivation comes from late Neolithic lake shore settlements in Switzerland. Traces have been found in Roman ruins in Great Britain.
In Semitic languages it is known by the name of Shubit. The Talmud requires that tithes shall be paid on the seeds, leaves, and stem of dill. The Bible states that the Pharisees were in the habit of paying dill as tithe. Jesus rebuked them for tithing dill but omitting justice, mercy and faithfulness.
Dill Folklore: To the Greeks the presence of dill was an indication of prosperity. In the 8th century, Charlemagne used it at banquets to relieve hiccups and in the Middle Ages it was used in a love potion and was believed to keep witches away.
The name dill is thought to have originated from a Norse or Anglo-Saxon word ‘dylle’ meaning to soothe or lull, the plant having the carminative property of relieving gas. In Sanskrit, this herb is termed as Shatapushpa. The seeds of this herb is also termed as Shatakuppi sompa, Shatapushpi,Sabasige, Badda sompu, Sabasiga, Surva, Soyi, Sowa, Soya in Tamil, Hindi, Telugu, Kannanda, Gujarathi, Hindi, Punjabi etc.
Fresh and dried dill leaves (sometimes called “dill weed” to distinguish it from dill seed) are used as herbs.
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 sometimes the dill flower is used).
Dill is said to be 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.
In Vietnam, dill is the important herb in the dish cha ca. 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 oil can be extracted from the leaves, stems and seeds of the plant. Dill seeds were traditionally used to soothe the stomach after meals.
* 1 1/2 kg beef meat
* 1 bunch fresh Dill
* 500 g green beans
* 40 g Butter
* 1 onion
* 40 g flour
* 1 cup of whipped cream
* 1 cup of sour cream
* a spritz of vinegar
* salt and pepper
FOR BOILING BEEF:
* 1 bunch soup greens
* 1 whole onion
* pepper corns
* Boil beef with soup greens, onion, pepper corns and salt for seasoning.
* In a casserole cook green beans and dill in salted water then set aside.
* Heat a pan put some butter, add flour stirring constantly until brown. Add whipped cream and sour cream.
Then stirr in the green beans and dill. On a plate arranged the sliced meat and pour the sauce on top. Serve with bread.