dill

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Related to Dillweed: dill pickle, dill seed, marjoram

dill,

Old World annual or biennial plant (Anethum graveolens) of the family Umbelliferae (parsleyparsley,
Mediterranean aromatic herb (Petroselinum crispum or Apium petroselinum) of the carrot family, cultivated since the days of the Romans for its foliage, used in cookery as a seasoning and garnish.
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 family), cultivated since at least since 400 B.C. The pungent, aromatic leaves and seeds are used for pickling and for flavoring sauces, salads, and soups. Dill water (a carminative) and oil of dill are made from the seeds. Dill was formerly used in charms against witchcraft. Dill is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Apiales, family Umbelliferae.
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dill

dill

Edible, common seasoning. Yellowish flat-topped flower umbrella with recognizable dill smell. Thin stringy fern-like leaves with famous dill smell and taste. Its these stringy “leaves” and seeds that are what we call “dill” to season our foods. Dill (especially the seeds) is great for digestion, stomach, gas, colic, intestinal, and urinary issues. Some say sniffing dill cured hiccups. Try juicing. Anti-spasmodic and antibacterial. Warning- do not confuse with poisonous parsley varieties.

dill

[dil]
(botany)
Anethum graveolens. A small annual or biennial herb in the family Umbelliferae; the aromatic leaves and seeds are used for food flavoring.

dill

an umbelliferous aromatic Eurasian plant, Anethum graveolens, with finely dissected leaves and umbrella-shaped clusters of yellow flowers
References in periodicals archive ?
1/3 cup olive oil 2 tablespoons dry vermouth 1 clove garlic, minced 2 tablespoons fresh lemon juice 2 tablespoons sliced green onion 2 tablespoons minced fresh dillweed Salt and pepper to taste
2 catfish fillets, cut into 1-inch pieces 1 medium red bell pepper, roasted and cut into strips 1 medium yellow bell pepper, roasted and cut into strips 1 small red onion, sliced and separated into rings 1 teaspoon dried dillweed 1/4 cup olive oil 1/4 cup balsamic vinegar 1 large clove garlic, minced 1 head Boston lettuce, torn 2 cups romaine leaves, torn Salt and pepper to taste Chopped parsley
6 ounces large pasta shells 1 cup coarsely chopped, cooked shrimp 1 cup coarsely chopped, cooked lobster meat 1 cup chopped celery 1/4 cup thinly sliced green onion cup low-fat cottage cheese, blended 2 tablespoons chopped pimientos 1 tablespoon fresh lemon juice 1/8 teaspoon white pepper 1/8 teaspoon dried dillweed Dash hot pepper sauce Paprika Salad greens
4 medium cucumbers, cut into paper-thin slices 2 teaspoons salt 1/2 cup white vinegar 1/4 cup sugar a tablespoons chopped, fresh dillweed 1/4 teaspoon white pepper
3 medium unpeeled baking potatoes 1 tablespoon vegetable oil Vegetable cooking spray 1/2 teaspoon garlic salt 1/2 teaspoon dried dillweed 1/4 teaspoon white pepper