Dill (Anethum graveolens) is a perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens. Dill grows to be 16–24 inches high with slender stems and alternate, finely divided, delicate leaves 3.9–7.9 inches long. Dill originated in Eastern Europe. Fresh and dried dill leaves (sometimes called “dill weed” to distinguish it from dill seed) are used as herbs, mainly in Sweden, the Baltic, in Russia, and in central Asia. When used as a companion planting, dill draws in many beneficial insects as the umbrella flower heads go to seed. Fittingly, it makes a good companion plant for cucumbers. Dill weed and dill seed have different components in their essential oil. The distinctive aroma of dill weed is due to carvone (30 to 40%), limonene (30 to 40%), phellandrene (10 to 20%) and other monoterpenes.
Like caraway, dill’s fernlike leaves are aromatic and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles. Use Dill Weed to flavor beef stroganoff, toppings for veggie burgers, yogurt sauce, cucumber salad, chicken or shrimp salad, and tartar sauce.
.5 oz. & 1.2 oz
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