Dill

Anethum graveolens. This strong-tasting herb is related to parsley and fennel and is associated with the cooking of northern and eastern Europe. It’s not much used in Southeast Asia, except in outlying areas: by the Shan and Tai Koen in Kengtung, where it’s called pak ghee la and used in soups and stews, and in northern Laos around Luang Prabang, where it flavors stews such as or lam.