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Definition: dill from The Hutchinson Unabridged Encyclopedia with Atlas and Weather Guide

Herb belonging to the carrot family, whose bitter seeds and aromatic leaves are used in cooking and in medicine. (Anethum graveolens, family Umbelliferae.)



Summary Article: Dill
from The Illustrated Cook's Book of Ingredients

An annual plant, native to southern Russia, western Asia, and the eastern Mediterranean, dill is widely grown for its feathery leaves (often called dill weed) and its seed. Dill leaves have a clean, fragrant aroma of anise and lemon. The taste is of anise and parsley, mild but sustained. The oval, flattish seeds smell like a sweet caraway; the taste is of anise with a touch of sharpness and a lingering warmth. Indian dill, A. g. subsp. sowa, is grown primarily for its seed, which is lighter in color, longer, and narrower than European dill seed. Its more pungent taste is preferred for curry mixtures.




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