Dill, tarragon & coriander

Dill tastes spicy and tart, but at the same time fresh and pleasantly sweet, with a slight anise flavor.

It goes well with fish, but also does well in salads (especially cucumber), sauces, poultry, vegetables and curd cheese. Depending on the occasion, whole sprigs can be cooked and removed before serving.

Dill is an annual plant that needs a sunny location and nutrient-rich soil. Be sure to provide dill with adequate water.

This is because it has little drought resistance and is quite sensitive to irregular watering. If dill is cultivated on the balcony, it is recommended to add a layer of expanded clay to the pot.

Dill is a well-known medicinal plant. In ancient times, gladiators rubbed themselves with dill oil because dill was considered to relieve pain.

In Egypt, it was used against headaches. In medieval herbalist books, dill was also considered to heal wounds. In addition, it was used to treat gastrointestinal disorders.

Today, dill is not often used in natural medicine.

However, it has been proven that dill stimulates the appetite, relieves cramps and aids digestion. In addition, dill is said to have a stimulating and invigorating effect. 

Tarragon is used often and with pleasure. The slightly peppery herb with the fine citrus aroma goes well not only with fish, white meat and poultry, but also with soups, salads, sauces, dips, eggs, artichokes, asparagus and cauliflower.

Since it is very flavorful, it should be used sparingly.

Plant perennial tarragon in a sunny spot sheltered from the wind. It will tolerate partial shade as well, but expect weaker growth.

Da Estragon viel Platz benötigt, sollten Sie ihn auf dem Balkon in einem grossen Gefäss anpflanzen. Halten Sie den Estragon kontinuierlich feucht, aber giessen Sie nicht die Pflanze, sondern nur die Erde.

Tarragon requires a lot of space, so plant it on the balcony in a large container. Keep tarragon continuously moist, but do not water the plant, only the soil. By the way, tarragon varieties vary in aroma. The French one is said to be the most aromatic.

The Chinese were probably the first to use tarragon as a spice. Then the Egyptians discovered it as a fragrant oil, which they burned in their temples. Finally, tarragon reached the ancient Greeks. They called it «drakos» (snake, dragon) and used it for magic. Finally, the Arabs took it into culture. They called it «tarchun» and used it for seasoning food.

The term «estragon», as the spice is called in France, Germany and Switzerland, was formed in France after 1564. But the original Greek name «drakos» and the former Arabic name «tarchun» was not lost. For in Denmark the herb is still called «dragon», in Hungary «tárkony», in Turkey «tarhun» and in English «tarragon».

It may not be to everyone's taste, but it is becoming more and more common: fresh coriander. It tastes of sun and sea, of India, Thailand, South America and the Canary Islands. That's why it goes well with Asian dishes, poultry, fish and shrimp.

Fresh coriander herb is also the main ingredient of the cold sauce Mojo verde, which comes from the Canary Islands, and the Chilean herb sauce Pebre. Chopped coriander leaves in soup or salad add a fresh flavor to dishes.

Plant annual cilantro in partial shade. Mix some sand into soil that is as nutrient-rich as possible and provide good drainage.

Keep coriander rather dry and water only moderately if necessary.

Not everyone likes fresh coriander. According to a study, 97 percent of people in Southeast Asia and the Middle East like it, while «only» 83 percent in Europe do. But why is it perceived by many as soapy?

According to U.S. researchers, it's down to genetic makeup. This determines how we perceive tastes and smells - and whether we like coriander or perceive it as soapy.

Some people's genes are sensitive to substances such as aldehyde, which determines the taste of coriander - and is also present in soaps.

There is an alternative: coriander seeds. Their spicy, slightly sweet aroma makes them a versatile spice. Seeds should be used unground: simply roast lightly and then crush in a mortar.