Dill

Dill
Scientific classification
Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Apiales
Family:	Apiaceae
Genus:	Anethum L.
Species:	A. graveolens
Binomial name
Anethum graveolens L.

Dill (Anethum graveolens) is a short-lived annual herb that is often used as a spice, to make food taste better by adding a unique, slightly tangy flavor that goes well with savory foods.

Uses

Dried seeds

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 (pickled salmon), borscht and other soups, cream cheese and pickles. Dill is said to be best when used fresh, as it lose its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.

Dill seed is used as a spice, with a flavor similar to caraway.

Dill oil can be extracted from the leaves, stems and seeds of the plant.

Other websites

For more multimedia, go to Anethum graveolens.

• Plants for a Future: Anethum graveolens
• 'A Modern Herbal' (Grieves, 1931)