Dill - TheRecipe.Website

Dill

    • Herbs
    • Herbs

Dill (Anethum graveolens) – The feathery leaves of this annual plant lose their anise-like flavour rapidly when cooked, so use them raw in salads or as a garnish, or add them immediately before serving if using them in a warm dish. The seeds of the same plant which self-sows readily and grows to a height of 3 to 4 feet (1.5 m) are used in pickling and give the “dill” to dill pickles.