Dill

A fragrant herb used as both a spice and a fresh herb in many world cuisines.

🌿 What Is 莳萝 (Dill)?

• Common name: Dill

• Botanical name: Anethum graveolens

• Used parts:

  • Dill weed – the feathery green leaves (used fresh or dried)

  • Dill seeds – small, flat, oval seeds used as a spice

🌱 Appearance:

• Dill weed (莳萝叶):

  • Fine, thread-like leaves, bright green

  • Looks similar to fennel fronds but with a different aroma

• Dill seeds (莳萝籽):

  • Light brown, flat, and oval with longitudinal ridges

  • Slightly larger than caraway seeds

👃 Flavor & Aroma:

• Dill leaves: Fresh, grassy, and slightly tangy with a hint of anise or citrus

• Dill seeds: Warm, slightly bitter, with a caraway-like flavor and light citrus undertone

🍽️ Culinary Uses:

• Dill weed:

  • Used fresh in salads, fish dishes (especially salmon), yogurt sauces, and soups

  • Essential in Eastern European, Scandinavian, Middle Eastern, and Indian cuisines

  • Key herb in tzatziki, borscht, and pickling

• Dill seeds:

  • Used in pickling brine, bread, cabbage dishes, and spice blends

💊 Traditional Uses & Benefits:

• May support digestion and reduce bloating

• Mildly calming and used in herbal teas

• Traditionally used to relieve colic in infants and support sleep

🔄 Related Herbs (but not the same):

• Fennel – similar in appearance, but has a stronger licorice flavor

• Caraway – similar seed appearance but sharper and more pungent