Dill

Anethum Graveolens

DESCRIPTION

AND ORIGINS

The genus name Anethum is derived from Greek word aneeson or aneeton and from Latin graveolens which means strong smelling.The fine herb is believed to be native of South-West Asia/South-West europe. This aromatic, feathery leaved plant is called dill  and is probably related to the Anglo-Saxon "dylle", which means "to calm", "to soothe".

USE

IN COOKING

Dill offers many applications in the kitchen. Dill's fresh leaves are used as a condiment to flavor salmon, lamb, pork and poultry, cauliflower, eggplant, spinach, potatoes and eggs.
Dill can be generously used with salads and soups.

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Full sun
Half sun
Water 2/3 times a week

SEASONALITY

OF THE SEEDING

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