Dill

Dill (Anethum graveolens) is a versatile annual herb known for its delicate, feathery leaves, often referred to as "dill weed," and its distinctive flavour profile, which is a blend of grassy, citrusy, and slightly anise notes. Both the leaves and the seeds are widely used in cooking across various global cuisines. The leaves are typically added fresh as a garnish or to cold dishes, such as in potato salads, cucumber salads, and yogurt-based sauces like tzatziki, and are a classic accompaniment to fish, especially salmon. Dill seeds, which have a stronger, more pungent flavor reminiscent of caraway, are essential for pickling and are also used in breads, soups, and stews. Beyond its culinary uses, dill has a long history in traditional medicine as a digestive aid, often used to alleviate flatulence, colic, and promote relaxation.