Dill averages 90 cm tall with wispy fern-life leaves. It has a flavor likened to the combination of anise, parsley, and celery with a mild lemon finish. The plant produces lacy yellow flowers that grow in flat-topped clusters called umbels. The blossoms have a fresh sour characteristic much like the herb itself and the dill pickles that they are synonymous with. Their flavor profile is a cross of lemon and parsley with mild anise notes.
Dill is available year-round.
Baby Dill is an aromatic herb, botanically classified as Anethum graveolens. The herb is a member of the Umbelliferae family, also known as the celery, carrot or parsley family, and is cultivated for its delicate fresh leaves. Baby Dill is harvested at the very early stages of growth, when the plant is still small and tender, and the flavor is milder. Though the herb is most often associated with pickling, Baby Dill is also popular in Scandinavian, Eastern European, Indian and Mediterranean cuisines.
Dill, dill weed, or Anethum graveolens, is a quickly growing herbaceous annual that completes its life cycle in as little as two months. With staggered plantings and regular trimmings the dill plant can continue producing tender leaves and edible blossoms into early fall. Dill leaves, seeds and flowers are entirely edible and commonly found in Scandinavian, Russian, Mediterranean and Middle Eastern cuisine. Having a different flavor than dill leaves, dill seed is more intense and has a less licorice taste. Dill seed flavor is enhanced by dry-roasting the seeds.