Dill

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Dill

Dill (Anethum graveolens) is a type of herb that belongs to the Apiaceae family. It is native to the eastern Mediterranean region and western Asia. Dill is known for its feathery green leaves and its distinctive flavor and aroma.

Pronunciation

Dill is pronounced as /dɪl/.

Etymology

The term "dill" comes from the Old English 'dylle', which is thought to have originated from a Norse or Anglo-Saxon word 'dylle' meaning to soothe or lull. The plant's name reflects its traditional uses in medicine, particularly for digestive complaints.

Description

Dill is an annual herb that grows up to 40–60 cm tall, with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm long. The ultimate leaf divisions are 1–2 mm broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm diameter. The seeds are 4–5 mm long and 1 mm thick, and straight to slightly curved with a longitudinally ridged surface.

Culinary Uses

Dill is widely used in cooking and pairs well with a variety of foods, including fish, chicken, vegetables, and eggs. It is a common ingredient in Scandinavian and Eastern European cuisines. Dill seeds are also used as a spice, and its fresh and dried leaves are used as herbs.

Medicinal Uses

Historically, dill has been used for medicinal purposes. It is known to have anti-bacterial properties and is often used in digestive health remedies. It is also used to soothe colic in infants.

Related Terms

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