Dill
Cultural or Geographic History
Dill is an annual of the parsley family and is related to anise, caraway, coriander, cumin, and fennel. Dill weed is the dried leaves of the herb Anethum graveolens, the same plant from which dill seed is derived. The name dill is derived from Norse dilla, meaning to "lull", as in folklore, it was used to induce sleep and given to crying babies.
Flavor Profile
Dill has overtones of parsley, anise and celery with a subtle lemon cast.
Recommendations for Use
- Both the leaves and seeds of dill are popular for flavoring pickles, breads, sauerkraut, and beet dishes.
- Dill leaves can also be used in soups and go well in egg dishes or with cheese
- Meats and fish do well with dill as a rub, an addition to butter or as a part of a marinade.
- Add dill to dressings and dips and it makes a delicious appearance in classic picnic salads like potato, tuna, egg or pasta.
Recommendations for Combinations
- Combine with garlic and pepper to produce a highly flavored Mediterranean or East European pork roast (often cooked over a spit outdoors).
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