dill

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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 ?
Pour on the cream and boil until thickened slightly, add the dill weed and a pinch of cayenne pepper.
Sprinkle lime juice over halibut; fold halibut, peas, dill weed, and hot-pepper sauce into cream sauce.
Just follow the directions in the recipe, and give the mixture a good spicing with dill weed, garlic powder, onion powder, and ground black pepper.
dried dill weed Lettuce 1 medium cucumber, peeled and sliced 10-20 grape tomatoes Dressing: 1/4 cup olive oil 1 Tbsp.
Yield: 24-36 servings CAPER-DILL SAUCE: 1 cup mayonnaise 2 tablespoons Dijon-style mustard 2 tablespoons small capers, drained 1 tablespoon fresh lemon juice 1 tablespoon fresh or 7 teaspoon dried dill weed Combine all ingredients and chill.
Toss dressing with salad along with salt and dill weed.
A splash of lemon juice, dry white wine, butter and chopped fresh dill weed heated together until boiling and cooked a few minutes makes a good sauce.
In a 3- to 4-quart pan, combine broth, catsup, ginger, mustard seeds, chili powder, garam masala, and dill weed.
You can store fresh dill weed, which is now available year round in most produce sections, for a few days in the refrigerator.
1/2 cup chopped onions 1/2 cup unsalted butter, divided 1 teaspoon dill seed 2 teaspoons dill weed 1 1/2 teaspoons oregano 5 cups tomatoes (crushed whole tomatoes) 4 cups chicken stock 2 tablespoons flour 2 teaspoons salt 1/2 teaspoon white pepper 1/4 cup chopped fresh parsley 4 teaspoons honey 1 1/4 cups heavy cream 2/3 cup half-and-half For garnish: sour cream and fresh dill In a large pot, saute onions in 6 tablespoons butter along with dill seed, dill weed, and herbs for 5 minutes, or until the onions are translucent.
Made with Maty's proprietary blend of essential oils from eucalyptus, lavender, dill weed, coriander and chamomile, the Baby Chest Rub helps boost immune function while calming and soothing your young one.
2 whole skinless, boneless chicken breasts (1 pound), split 4 medium potatoes, cut in 1/4" slices 2 tablespoons Molly McButter All Natural Butter Flavor Sprinkles 4 teaspoons fresh lime or lemon juice 1 teaspoon dill weed 1 small red pepper, cut in strips 1 small yellow or green pepper, cut in strips