Dill. C11

5379EN
Dill (Anethum graveolens) is an aromatic plant of the Apiaceae family. 

Specific References

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Native to the Mediterranean basin and Asia Minor, it was used by the first civilisations of mankind and is now cultivated almost everywhere in the world.
It is an annual plant that does not reach a metre in height, it flowers in the summer months, with large yellow umbels in which its seeds, rich in essential oils, are housed.
Dill grows wild in uncultivated soils, it is also known by other names such as stinking fennel, anise, false anise, anetaveron, etc. It has a certain similarity with fennel and anise precisely because of its aniseed aroma and flavour.
The leaves, flowers and seeds are used as a culinary condiment and to make infusions to treat certain health problems, such as gastric acidity, it is also a diuretic and is indicated to naturally treat digestive spasms and heavy digestions, as well as having favourable properties to increase the formation of mother's milk.
Its leaves are the most commonly used in cooking, they can be found fresh and dried, and as with all aromatic herbs, when dried it loses much of its flavour and aromatic power. However, dill has a very powerful flavour, so it should not be used in large proportions so that it does not detract from other ingredients in the recipe in which it is included.
It is a basic ingredient in many countries, indispensable in Nordic and Baltic cuisines, especially in the preparation of pickles. When used in cooked dishes, dill should be added near the end of cooking so that its aroma and flavour are not lost.
Fresh dill can be used to flavour all kinds of dishes, it can be added not only to fish, but also to seafood, meat, rice, salads, vinegars and flavoured oils, sauces, etc. It provides a sweet, fresh and aniseed-like flavour, a unique flavour that no other aromatic plant can provide.

5379EN
Dill (Anethum graveolens) is an aromatic plant of the Apiaceae family. 

Specific References

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