Dill Anethum
graveolens
plant in flower..
Welcome to the summary page for FabulousFusionFood's Herb guide to Dill along with all the Dill containing recipes presented on this site, with 1 recipes in total.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Dill as a major herb flavouring.
Dill, Anethum graveolens (also known as Dillby, King Desertparsley, Shepu or Sowa) is a short-lived annual herb that's a member of the Apiaceae (carrot/parsley) family. Originally a native of southwest and central Asia it has been naturalized to much of the world due to its culinary uses. It grows to about 60cm tall and is distinguished by long slender stems with alternate, finely-divided frond-like leaves (though they are slightly broader than the very similar looking leaves of fennel).
The flowers are white to yellow in hue and are borne in small umbels of about 7cm in diameter. Once fertilized the flowers develop into seeds that are some 5mm long and 1mm thick. The seeds are used as a spice and the fresh and dried leaves (known as dill weed) are used as herbs. The frond-like leaves of dill are aromatic and slightly spicy in flavour (and this flavour is quickly lost if dill is dried) and in general it is used as a herb to flavour fish and fish sauces (but unless being used to flavour the fish should be added as close to the end of the cooking time as possible). The leaves can also be used raw in salads.
Dill is sweet and aromatic, with a scent somewhere intermediate between anise and caraway. Dill is one of the classic 'sweet herbs'. The essential oil from the leaves contains carvone, limonene and phellandrene as main constituents, with other monoterpenes being present in lower concentrations. Dill Ether (a monoterpene ether) is characteristic of dill leaf oil.
The English name dill is Germanic in origin and is either related to the Old Norse dilla (to calm or to soothe) or to the Germanic dolde (umbel).
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Dill as a major herb flavouring.
Dill, Anethum graveolens (also known as Dillby, King Desertparsley, Shepu or Sowa) is a short-lived annual herb that's a member of the Apiaceae (carrot/parsley) family. Originally a native of southwest and central Asia it has been naturalized to much of the world due to its culinary uses. It grows to about 60cm tall and is distinguished by long slender stems with alternate, finely-divided frond-like leaves (though they are slightly broader than the very similar looking leaves of fennel).
The flowers are white to yellow in hue and are borne in small umbels of about 7cm in diameter. Once fertilized the flowers develop into seeds that are some 5mm long and 1mm thick. The seeds are used as a spice and the fresh and dried leaves (known as dill weed) are used as herbs. The frond-like leaves of dill are aromatic and slightly spicy in flavour (and this flavour is quickly lost if dill is dried) and in general it is used as a herb to flavour fish and fish sauces (but unless being used to flavour the fish should be added as close to the end of the cooking time as possible). The leaves can also be used raw in salads.
Dill is sweet and aromatic, with a scent somewhere intermediate between anise and caraway. Dill is one of the classic 'sweet herbs'. The essential oil from the leaves contains carvone, limonene and phellandrene as main constituents, with other monoterpenes being present in lower concentrations. Dill Ether (a monoterpene ether) is characteristic of dill leaf oil.
The English name dill is Germanic in origin and is either related to the Old Norse dilla (to calm or to soothe) or to the Germanic dolde (umbel).
The alphabetical list of all Dill recipes on this site follows, (limited to 100 recipes per page). There are 1 recipes in total:
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| Spicy Ranch Dressing Origin: American |
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