DILL

Dill averages 90 cm tall with wispy fern-life leaves.

It has a flavor likened to the combination of anise, parsley, and celery with a mild lemon finish. The plant produces lacy yellow flowers that grow in flat-topped clusters called umbels. The blossoms have a fresh sour characteristic much like the herb itself and the dill pickles that they are synonymous with. Their flavor profile is a cross of lemon and parsley with mild anise notes.

It's known most widely in the United States as the popular flavor for dill pickles. The spice is used in a host of other dishes, including dips, potato salad, soups, sauces, vegetables, and breads. Having a natural affinity, dill is an excellent partner for fish, especially salmon. Dill blends well with yogurt, cheese, and makes a great wine vinegar. Mix spunky dill with tomato soups, egg dishes, potatoes, cream, and cucumbers for a delightful flavor addition. Use fresh dill as an attractive garnish. The oil and weed of dill are popular in several food products that include condiments and relishes, meat and meat products, oils and fats, baked goods, and many snack foods. When cooking with dill, it is best to add it during the last few minutes of cooking for optimum flavor. Dried dill does retain its natural flavor, but lacks visual appeal.