An herb (Peucedanum graveolens), the seeds of which are moderately warming, pungent, and aromatic, and were formerly used as a soothing medicine for children; -- called also dillseed.
To still; to calm; to soothe, as one in pain.
Famous for pickling, the mild anise taste of dill goes well with soups, fish dishes, salads and egg dishes. The chopped leaves (which should always be added at the end of cooking) are equally good with lamb and veal, in creamed chicken and with vegetables such as tomatoes, cabbage and mushrooms. Invaluable in making fresh sauerkraut or pickled cauliflower, dill is also very popular in making cucumber and potato salads and in sour cream sauces. Native to the Mediterranean, dill can be grown in pots or window boxes if the plants are cut down when they reach about 20 cm. in height. The seeds and leaves can both be dried but do not freeze well.
a herb with fine, feathery leaves and a sweet, aromatic flavour. Sold fresh, as sprigs, or dried
The fresh fronds of dill have a slightly lemony, salty flavor. Dried dill is much more intense; use it sparingly. Add to fish, lamb, poultry and vegetable dishes, as well as to salads, dressings and sauces.
aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning
aromatic threadlike foliage of the dill plant used as seasoning
Also known as dill weed. Dill is an annual herb which grows to a height of about 3 feet. Fresh or dried, dill is used as a flavoring for a variety of dishes, including meat, vegetables, salads, and sauces. Recipes: Pork Medallions with Mushroom-Dill Sauce Cucumber Dill Dip
An annual, pungent herb, used in a variety of dishes and cuisines.
An annual herb with feathery leaves, dill is available both fresh and dried, but is far more flavorful and appealing fresh. Dill is often used in Scandinavian and Eastern European dishes, often with potatoes or fish. Its flavor disappears quickly when the herb is heated, so it is best to add it to a dish at the end of the cooking time or just to sprinkle the chopped leaves over finished dishes like boiled or steamed potatoes, cucumbers in sour cream or vinegar, or cured salmon. It is quickest and easiest to chop dill by snipping it with scissors. Dill seeds are round and flat and are a commonly used for pickling.
1. An aromatic herb native to Eurasia, having finely dissected leaves and small yellow flowers clustered in umbels. 2. The leaves or seeds of this plant, used as a seasoning.
A very old herb that has a wide range of uses. From its use in salads, potatoes and other vegetables, and of coarse dill pickles, to salmon, chicken, lamb, and crab.
Crushed leaves (known as dill weed"), whole seed Herb and seed with familiar "dill pickle" flavor; seed is more pungent than the herb Seed: pickling, sauerkraut, soups; Herb: salads, cheese dishes, fish and shellfish, some vegetables
An annual plant and a member of the parsley family (Anethum graveolens); the feathery leaves have a parsley-like flavor with overtones of anise and are used fresh or dried as an herb; the flat, oval, brown seeds have a slightly bitter caraway-like flavor, also with overtones of anise, and are used as a spice.
Dill is a small herb with fine thread-like leaves similar to fennel, but much smaller. The clean and spicy scent of dill leaves is pleasing to most people. Finely-chopped dill leaves can be used in tartar sauce and other sauces for fish as well as in coleslaw.
A feathery annual herb, available fresh or dried at the grocery store. Try growing your own by sprinkling some seeds on the ground in the spring.
Originally discovered in southern Europe, dill has since been transplanted to more northern climates. Another member of the very large parsley clan, the dill plant has bitter seeds and skinny, aromatic leaves. This licorice-tasting herb can often be found in the supermarket, especially during the summer months. Its leaves and seeds are also available dried and should be stored in jars. The dried leaves are an especially nice addition to delicate breads, while the seeds can be crushed and added to hearty whole-grain breads.
A hardy, aromatic herb that has been cultivated for thousands of years. Marketed in two forms: dill weed, which is the dried leaves; and dill seed, the dried seeds of the herb. Dill was a symbol of good luck for first-century Romans.
