Dill is an herb that comes from the annual plant, Anethum Graveolens, a member of the parsley family, of Apiaceae or Umbelliferae. Native to Southern Europe and Russia, dill is widely grown in other parts of the world, including India and North America. It’s grown for its lacy foliage and seeds, which have a distinct taste and aroma. Dill leaves are used as a herb called dill weed.
Dill plant can grow to high four or five feet, if not pinched before. Pruning a dill plant help it grow into a compact shape and keep flowering at bay. When left alone to grow, flower stalks grow up a notch higher than the leaves, to keep high their component umbels of small white flowers.
The seeds, which develop from the flowers are actually the fruit, and they harvested for a spice. Dill seeds are oval in shape measuring about one-eighth of an inch long. Solid, light brown seeds have three longitudinal ribs and two wings, as the party was.
As dill plant grows a few leaves of the crop for use in the kitchen. If there is too much dill for urgent needs, freeze it in a plastic zipper bag for long-term storage. If necessary, later used to cut frozen dill scissors directly on a dish being seasoned. Cutting knife often leaves a lot of aromatic juices on the cutting board. Replacement of the remaining herb back in the freezer, it will keep for several months.
The leaves are delicate and easily giving off by giving warm aroma of dill. In cooking, add dill near the end of the cooking time, so its taste will not distract too much from the heat. Dill leaves go well with fish, chicken, eggs, salads, cheese, vegetable oil, potatoes and vegetables. Try to sprinkle with dill in a bowl of tomato soup. You’ll be surprised at how good the soup can try a bit of dill herb.
Dill seeds are used to flavor pickling spices, breads, pastries, soups, cabbage and sauerkraut. Pickles are perhaps the most popular staple food, flavored with dill seeds.