Scientific Name: Anethum graveolens
Vernacular names: fragrant dill, bastard fennel, stinky fennel, fake anise
Unmistakable Scandinavian cuisine, we use all parts of dill in the kitchen. It has a slightly acidic taste reminiscent of caraway or anise with notes of menthol.
The fine leaves are used in aromatics and go particularly well with marinated salmon, cucumbers and salads. In addition, dill brings a nice touch to soups, potatoes, cabbage, white cheese and eggs.
The seeds are more used for marinades, meat cooking, desserts as well as for preserves, for flavoring vinegar, or for flavoring liqueurs or giving aniseed crunch to focaccia, breads, cakes or brioches.
Dill stimulates the appetite and facilitates digestion by avoiding bloating and promoting the secretion of digestive juices.
It is galactogenic.
We can also use dill infusion after dinner in the evening because in addition to its digestive properties, it also has the ability to calm and tranquilize.
Native to Asia Minor, dill was used as medicinal plant in ancient Egypt.
There is also a trace in the Bible that mentions it to pay taxes.
In the Roman Empire, the gladiators used to adorn the body of dill oil before the fighting to use its antispasmodic properties.
The Greeks used it to prevent epileptic seizures.
Dill was also used in love potions in the Middle Ages.
Louis XIV was fond of a brandy mixing dill, coriander and cinnamon.
Annual plant, the dill will rise up to 1m in height and will produce yellow flowers in umbels.
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