The Dill Plant Is From The Genus Anethum And Is Perennial Or Annual Depending On Where It Is Cultivated. Dill Has Gas-Relieving Properties Hence The Name Being Derived From Dylle An Old Norse Word To Mean Soothe Or Lull. To Induce Babies To Sleep They Would Be Given Dill Water. To Fight Against Hunger In The Afterlife Egyptians Buried Dill With The Dead.

And The Romans Crowned Their Heroes With The Fragrant Plant. It Was Believed To Have Powerful Properties That Could Protect Them Against Spells In The Middle Ages. Dill Is A Single Annual Taproot That Dill Seeds From Tiny Yellow Flowers. Dill Leaves Are Often Referred To As Dill Herbal Product To Differentiate From The Dill Seeds.

The Leaves Are Mainly Used In Central Asia The Baltic Finland Russia And Sweden. Dills Flavor Has A Combination Of Anise Parsley And Celery Its Aroma As A Combination Of Citrus Fennel And Mint. It Has A Tangy Almost Sour Taste That Is Grassy And Fresh. A Classic Addition To Pickle Brine It Is Also Commonly Added To Yogurt Or Sour Cream For A Dip Or Spread Salads (Potato Coleslaw Macaroni) And Salad Dressings Sauces And Gravies Cottage Or Cream Cheese Breads Soups Egg Bean Fish Chicken Grain And Meat Dishes.

To Make Dill Butter Mix 1/2 Teaspoon Dill Herbal Product Into 4 Tablespoons Of Salted Butter. Spread On Toast Use As A Condiment In A Sandwich Or Melt Over Warm Roasted Potatoes.