Dill
Channel: 宇宙のすべての知識 プリンシピア
Date: 2019-02-02

Dill, by Wikipedia https://en.wikipedia.org/wiki?curid=7985 / CC BY SA 3.0

#Arab_cuisine
#Edible_Apiaceae
#Flora_of_Asia
#Flora_of_Europe
#Herbs
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#Monoamine_oxidase_inhibitors
#Plants_described_in_1753
Dill

Dill ("Anethum graveolens") is an annual herb in the celery family Apiaceae. It is the only species in the genus "Anethum". Dill is widely grown in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food.

Dill grows up to , with slender hollow stems and alternate, finely divided, softly delicate leaves long. The ultimate leaf divisions are broad, slightly broader than the similar leaves of fennel, which are threadlike, less than broad, but harder in texture. The flowers are white to yellow, in small umbels diameter. The seeds are long and thick, and straight to slightly curved with a longitudinally ridged surface.

The word "dill" and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown. The generic name "Anethum" is the Latin form of the Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both "dill" and "anise". The form "anīsum" came to be used for anise, "anēthum" for dill. The Latin word is the origin of dill's names in the Western Romance languages ("anet", "aneldo", etc.), and also of the obsolete English "anet". Most Slavic language names come from Proto-Slavic "*koprъ".

Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia.

Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh as it loses its flavor rapidly if dried; however, freeze-dried dill leaves retain their flavor relatively well for a few months.

Dill oil is extracted from the leaves,...