Dill

Dill is a short-lived annual herb. It grows to 40-60 cm tall, with slender stems and alternate, finely divided, softly delicate leaves 10-20 cm long. Dill seeds are used as a spice, and its fresh leaves, dill, and its dried leaves, dill , are used as herbs. In india, dill is used extensively in foods, beverages and medicines. It is common to flavor for lentils and bean dishes. Dill seeds also make useful addition to cold, flu and cough remedies. Dill oil can be extracted from the leaves, stems and seeds of the plant. It is well known as the prime flavoring ingredient in dill pickles and other pickled vegetables, but it is also popular for flavoring vinegars. It is an ingredient in many scandinavian and german fish and seafood dishes and sauces, including gravlax, and is used in soups with a variety of origins, including borscht. Dill is used as a garnish in the baltic states, in onion dill bread, and in dips and salad dressings, including those used for potato salad.