Dill (Anethum graveolens) is a short-lived perennial herb. It is the sole species of the genus Anethum.
Dill originated in Eastern Europe, the Mediterranean basin and in West Asia.
Although several twigs of dill were found in the tomb of Amenhotep II , Egypt. Traces have also been found in Roman ruins in Great Britain.

Culinary use :
Dill seed is used as a spice, with a flavour somewhat similar to caraway but also resembling that of fresh or dried dill weed. Dill is best when used fresh, as it loses its flavour rapidly if dried. Like caraway, its fernlike leaves are aromatic and are used to flavour many foods, such as gravlax (cured salmon), borscht and other soups, and pickles. Its flavour works well in sour cream and yogurt sauces. The chopped fresh leaves are frequently used with trout and salmon, shrimp, devilled eggs, green beans, cauliflower, beets, soups, cottage and cream cheese.

Fresh and dried dill leaves are used as herbs, mainly in the Baltic, in Russia, and in central Asia.

Medicinal use:
Dill seeds were traditionally used to soothe the stomach after meals.
Dill seeds contain carvone as an essential oil. Dill is considered carminative, stomachic and slightly stimulant.

Flavour :
Aromatic and slightly bitter, similar to caraway.

Other names :
Shatapushpa (sanskriet)
Hariz (Gujrati).

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