Dill

Anethum graveolens

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Dill

Dill seed

A plant of the parsley family, of which the leaves and seeds are used. The leaves can be fresh or dried and have a mild, caraway-like flavour. They are commonly used in dill pickles and dill vinegar though they are also used on cooked vegetables and salads, soups, egg dishes and sauces. Dill will lose its aroma and flavour during cooking, and should therefore be added just before the cooked dish is ready. Dill seeds have a slightly sharper, more bitter taste than the leaves. They are used in pickles, cheese dishes, salad dressings and potato salads.