Bot.: Anethum graveolens
Dill is a perennial plant that is up to 100 cm tall and probably originates from Eastern Mediterranean. It belongs to the Umbelliferae (Apiaceae) family of and is available the whole summer period.
The flavor of dill is due to the volatile compounds Phellandrene and Anethofuran, which is lost by drying to a large extend. Smell and taste of dill is also affected by carvone, which is also present in caraway. Because of that, dill seeds were used as a substitute for caraway.
Dill traditionally flavors light sauces, fish dishes, quark, potatoes and vegetables such as cucumbers. Like almost any herb, dill should not be boiled too long, but should be added just before serving.
Nutrients of dill
|Nutrients of dill per 100 mg|
More nutrients of dill
Here you can find a list, which spices / herbs to use with a particular dish.
Books on Amazon
- Growing & Using Dill: Storey Country Wisdom Bulletin A-200
- Cunningham's Encyclopedia of Magical Herbs
- Herbs & Spices: The Cook's Reference
- The Flavor Bible: The Essential Guide to Culinary Creativity