Dill
Scientific Name: Anethum graveolens
Native To: Southwest and Central Asia
Basic History: Dill is a fern-like herb similar in appearance and flavor to fennel. Its delicate seeds are used as an herb and its seeds as a spice.
Culinary Uses: Fresh dill is often found in fish seasonings and is particularly good with salmon. It is also used in salads and its seeds are used as a spice for pickling. It is also used medicinally to relieve gas and help with the flow of milk for lactating mothers.
Flavor and Taste: Dill has a tangy citrus and parsley flavor with a very robust, strong scent of anise.
Nutritional Notes: Dill helps neutralize carcinogens such as those found in cigarette smoke, charcoal smoke, and the smoke produced by trash incinerators. It is rich in antioxidants and helps prevent the overgrowth of bacteria.