Aneto

Dill is a relative newcomer to Italian cuisine. Because of its physical similarities to fennel, is it is known in Italy as finocchio fetido or bastardo. It has thin bushy leaves and an intense aroma, whether used fresh or dry, and is used in sauces for fish and vegetables as well as with preserved gherkins to give them a distinctive flavour. I like dill finely chopped in a salad with peeled and thinly sliced cucumber, a little salt and pepper, some olive oil and some milk.