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| − | <p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:dill Recipes|Browse All dill Recipes]] |
+ | <p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:dill Recipes|Browse All dill Recipes]] | [[:Category:Dill leaf Recipes|Browse All Dill leaf Recipes]] | [[:Category:Dill seed Recipes|Dill seed Recipes]]''':</p> |
| + | </div> |
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| + | [[Image:dill.jpg|thumb|300px|Dill leaf]] |
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| + | [[Image:dill_seed.jpg|thumb|300px|Dill seed]] |
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| + | == Name Variations == |
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| + | * dillweed |
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| + | * dill leaf |
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| + | * dill weed |
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| − | ==About dill== |
+ | == About dill == |
| + | Wikipedia Article [http://en.wikipedia.org/wiki/Dill About Dill leaf on Wikipedia] |
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| + | Dill (Anethum graveolens) is a short-lived annual herb, native to southwest and central Asia. It is the sole species of the genus Anethum, though classified by some botanists in the related genus Peucedanum as Peucedanum graveolens (L.) C.B.Clarke. Dill leaves must be used fresh, as they lose their flavour rapidly whenever dried; even freeze-dried dill leaves have very little flavour. It is thus necessary to grow a supply of plants, rather than store the leaves. |
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| − | ==[[:Category:Production of dill|Production of dill]]== |
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| + | == Dill seed == |
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| − | ==[[:Category:Buying dill|Buying dill]]== |
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| + | Wikipedia Article [http://en.wikipedia.org/wiki/Dill_seed About Dill Seed on Wikipedia] |
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| + | The seeds are also used to flavour [[pickles]]. |
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| − | ===[[:Category:dill Variations|dill Variations]]=== |
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| − | ==[[:Category: |
+ | == [[:Category:Dill Recipes|Dill Recipes]] == |
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| − | + | * [[:Category:Dill seed Recipes|Dill seed Recipes]] |
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| − | + | [[Category:Spices]] |
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| − | ==[[:Category:dill Nutrition|dill Nutrition]]== |
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| − | *[[:Category:dill Nutrient Charts|dill Nutrient Charts]] |
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| − | |||
| − | ===[[:Category:dill Nutritional Research|dill Nutritional Research]]=== |
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| − | ==[[:Category:dill Recipes|dill Recipes]]== |
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| − | '''Add a dill Recipe to Cookbookwiki:''' |
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| − | <verbatim>createpageform-dill</verbatim> |
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| − | *[[:Category:dill Recipes by Preparation Time|dill Recipes by Preparation Time]] |
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| − | *[[:Category:dill Recipes by Cost|dill Recipes by Cost]] |
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| − | *[[:Category:dill Recipes by Dish Type|dill Recipes by Dish Type]] |
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| − | ====dill Related Recipes==== |
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| − | *[[:Category:dill|dill]] |
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Latest revision as of 03:42, 6 December 2018
Dill leaf
Dill seed
Name Variations
- dillweed
- dill leaf
- dill weed
About dill
Wikipedia Article About Dill leaf on Wikipedia
Dill (Anethum graveolens) is a short-lived annual herb, native to southwest and central Asia. It is the sole species of the genus Anethum, though classified by some botanists in the related genus Peucedanum as Peucedanum graveolens (L.) C.B.Clarke. Dill leaves must be used fresh, as they lose their flavour rapidly whenever dried; even freeze-dried dill leaves have very little flavour. It is thus necessary to grow a supply of plants, rather than store the leaves.
Dill seed
Wikipedia Article About Dill Seed on Wikipedia
The seeds are also used to flavour pickles.