Dill, also known as “cumin”, was originally a plant grown in India, it looks like fennel, with small yellow flowers, bears small fruits that spread from the Mediterranean coast to European countries. The dill belongs to parsley family. The leaves are bright green and feathery. The seeds are small and flat, and the taste is sweet, it is used as a seasoning for cooking oil and has the effect of promoting digestion.
Dill is very suitable for all kinds of fish cooking, it removes the fishy flavor and add the fragrance, of course, the most classic match is smoked salmon. It is also often involved in the seasoning of various types of fermented products, such as Greek yogurt sauce, and to pickle cucumbers.
Dill grows very scented, its leaves are feathery, and it easy distinguishable, but the provide is that put together with fennel. There is almost no difference between the two plants from leaf to flower, there is only one way to distinguish them: Smell. The fennel smells a little more irritating, and there is something like the scent of the star anise (an fennel), while the dill smells a lot milder, because it contains limonene with a hint of citrus.
Dill is very suitable for all kinds of fish cooking, it removes the fishy flavor and add the fragrance, of course, the most classic match is smoked salmon. It is also often involved in the seasoning of various types of fermented products, such as Greek yogurt sauce, and to pickle cucumbers.
Dill grows very scented, its leaves are feathery, and it easy distinguishable, but the provide is that put together with fennel. There is almost no difference between the two plants from leaf to flower, there is only one way to distinguish them: Smell. The fennel smells a little more irritating, and there is something like the scent of the star anise (an fennel), while the dill smells a lot milder, because it contains limonene with a hint of citrus.
