Spices and Herbs (Dill)

Dill (Anethum graveolens, Peucedanum graveolens)

Dill is an annual herb that grows to 40-60 cm tall. The flowers are white to yellow and the seeds are slightly curved with a ridged surface. Its seeds, dill seed, are used as a spice and its fresh or dried leaves, dill weed, 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. Dill is said to be best when used fresh, as it loses its flavor rapidly if dried. A multi- purpose herb grown for it's seeds and foliage, dill originates from Eastern Europe. Dill adds a tasty flavouring to fish, lamb, new potatoes, peas and mustard-based dressings. Add dill at the end of cooking, because cooking will destroy most of it's flavour. The flavour is similar to aniseed, so it should be used sparingly when adding it to food else it will overwhelm other flavours. It is the seed that we know so well from pickles. The seeds and herb are also a flavorful addition to breads and other baked goods.
Dill is most commonly used in Russian, German and Scandinavian cooking. The bright green color of the herb is an attractive addition to noodles and rice or mixed into sour cream with other herbs to be served as a dip.

herb dill