Dill

Anethum graveolens

herb

Feathery leaves of an annual umbellifer, smelling somewhat of fennel; with fish, cucumbers and pickles, in the cooking of northern and eastern Europe. It provides quercetin and chlorophyll.

Origin

Mediterranean basin and Western Asia

Season (United States)

May to October · grows in your region

Preparation

The thin stems are eaten with the leaves; the thick, tougher ones flavor a broth. It grows at ground level and catches the splashes of watering: washing it leaf by leaf, in plenty of water, beats a quick rinse of the whole bunch.

Molecules

Flavonols (quercetin) · ChlorophyllIn small amounts, not counted Falcarinol · Limonene

Did you know?

Its Latin name, Anethum, comes from a Greek word that meant both dill and anise; in French it has also been called bastard fennel or false anise.