Knowra Dill Dill Dill (Anethum graveolens) is an aromatic annual herb in the celery family. Its feathery leaves and pungent seeds are used to season foods and flavor pickles.
Dill pickle : A cucumber pickle flavored with dill, often alongside garlic and other spices. Dill is the defining herb in many brined and fermented cucumber pickles.
Apiaceae : A family of flowering plants that includes celery, carrot, parsley, and many aromatic herbs. Dill belongs to this family, whose members often have aromatic foliage and clustered flowers.
Fennel : An aromatic plant in the celery family, cultivated for its leaves, stems, and anise-flavored fruits. Fennel resembles dill in appearance but has a sweeter, more distinctly anise-like flavor.
Mediterranean cuisine : The varied food traditions of communities around the Mediterranean Sea. Dill appears in several regional dishes, including Greek sauces and cured fish.
Dill allergy : An immune reaction to proteins in dill that can cause symptoms after exposure. Dill can trigger allergic reactions, including in people sensitive to related plants.
Gravlax : A Scandinavian dish of raw salmon cured with salt, sugar, and dill. Fresh dill supplies the characteristic herbal aroma in this cured fish.
Anethum graveolens : The botanical species commonly known as dill, cultivated as an herb and spice plant. This is the scientific name for the plant whose culinary uses define dill.
Caraway : A flowering plant whose crescent-shaped fruits are used as a spice. Caraway fruits are sometimes confused with dill seed, but taste earthier and less citrusy.
Scandinavian cuisine : The food traditions of Denmark, Norway, and Sweden, among other Nordic regions. Dill is a familiar seasoning in Nordic fish dishes and preserved foods.
Carminative : A substance traditionally used to relieve intestinal gas or discomfort. Dill is used in some traditional preparations for digestion, but evidence for benefit is limited.
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