SUMMARY
1. Dill
2. Leaves or seeds
3. Use in cooking
4. Recipes
5. Properties and grandmother's remedies
5.1 When to use this spice?
5.2 How to treat yourself? 5.3 Contraindications
6. Common Questions
7. Other products liked by visitors
8. History
Origin: Great Britain.
Other names: bastard fennel, false anise, stinking fennel or even yellow fennel.
Variety: Anethum graveolens.
What is dill?
Dill is a plant of the Apiaceae family, cultivated as an aromatic and condiment plant for its leaves and seeds with a slightly aniseed flavor, which has earned it the nicknames of false anise or bastard fennel.
It grows quickly and offers both fine leaves and oval seeds with light brown reflections, very aromatic, which are used as a spice.
Dill is appreciated as much for its subtle and refreshing taste as for its digestive and relaxing properties.
It is used in cooking, in infusion, in maceration, even as a grandmother's remedy to relieve everyday ailments.
A discreet plant, but full of resources!
How to use dill leaves and seeds in cooking?
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