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The green dill leaves have a sweet aroma and taste. When dried, the dill seeds are similar in taste to caraway seeds, and have a sweet and citric type flavor but slightly buttery as well. Derived from the Norse word dilla; it means to lull.
Dill is widely used in Scandinavian cuisine due to its light and delicate flavor. It compliments fish dishes; goes well with smoked salmon, cheese, egg dishes, sour cream and yogurt. Dill seeds have a much stronger flavor and in combination with vinegar and spices make a great pickling agent. They are partnered with cucumbers to make dill pickles.
Dill can be planted as seeds in your garden; and you they don't require much care, which is perfect if you are not considered a gardener. If you prefer to purchase it, you can be sure most supermarkets carry fresh dill. In fact, if you have ever tuned into the food network, you will know what to do when you take it home. Run it under water, clean, wrap in paper towels; put into a zip lock bag and you�re set to use it at any time.
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It grows to 40-60 cm tall, with slender stems and alternate, finely divided, softly delicate leaves 10-20 cm long. The ultimate leaf divisions are 1-2 mm broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm broad, but harder in texture. The flowers are white to yellow, in small umbels 2-9 cm diameter. The seeds are 4-5 mm long and 1 mm thick, and straight to slightly curved with a longitudinally ridged surface.
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