Dill

A member of the parsley family (Anethum graveolens) grown primarily in India, this annual plant has a parsley flavor with undertones of anise. It grows to a height of about 3 feet (90 cm). The feathery leaves, known as dill weed, are used fresh or dried as an herb, although there is a vast difference in the flavor of the fresh and dried variety. The small brown seeds, with a flavor similar to anise, are used as a spice. The most popular use for dill seeds is in the brine mixture used to cure dill pickles. In the bakeshop, dill is used to flavor breads and rolls. The word dill derives from the old Norse word dilla, meaning “to lull,” as in “to lull to sleep.” In ancient Scandinavia, dill tea was used as sedative to calm the nerves and induce sleep.