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Dill Weed ( Anethum Graveolens)
Botanically known as Anethum graveolens, Dill belongs to the same family as parsley and celery, though it is the sole species of its genus. It is native to the eastern Mediterranean region and western Asia.Farmers will harvest Dillweed in the early morning. The higher moisture content of the plants, when harvested at this time results in better flavour, and the possibility of seed shattering is minimized. Dill weed is best harvested before the plant is fully mature and before the flower buds have opened.Dill is most commonly known for giving Dill pickles their characteristic flavour. However, Dill has a myriad of culinary uses that go beyond pickles. The general home cook most often uses Dill in two forms: Dill seed and Dillweed. Cooks often prefer to use dill weed because it has a stronger flavor than that of dill seed.Dill can be added to casseroles, lamb, fish, vegetable dishes, and sauces.- Dill vinegar can be made by adding the seeds to vinegar and allowing the mixture to steep for several days.- The Swedish people use Dill to make a dish called gravlax, which consists of salmon pickled in salt, sugar, and Dill. Gravlax is often served as an appetizer with Dill and mustard sauce.- In Holland, Dill is steeped in hot milk to help induce sleep.
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