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| | A B C D E F G H I J K L M N O P Q R S T U V W X Y Z | | Click on the first letter of the herb you are searching for. |
| | | Dill (Anethum graveolens) |
Dill, a delicate looking hardy annual, resembles a smaller version of fennel. Its one stalk grows to about 3 feet and has wispy leaves, with small yellow flowers.
Dill is native to the Mediterranean and Russia, and has been cultivated for thousands of years. Its name comes from the Norse word dilla, meaning to soothe or lull. This gives an indication to the soothing properties once attributed to dill.
Dill has a refreshing well-rounded tang and goes well with salmon, lamb, pork, poultry, cheese, eggs, vegetables, salads, soups and spreads. The seeds, which are stronger, are used for pickles, breads, potatoes and other longer cooking recipes.
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