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dill weed and fennel seed

They’re both very nutritious and a great addition to your eating plan, so there’s no reason to choose one over the other if you ever have the option of choosing both.

I personally use the freeze-fried dill from Litehouse. I like to add it to salads and homemade salad dressings.

We’re going to take a look at all these differences and answer some of your most frequently asked fennel and dill questions in this article.

Can you eat fennel stalks?

Everything about the plant is edible, not limited to the bulb and stalk but also including the leaves and seeds, where the flavor is even more pronounced.

For each teaspoon, use 1 cup of boiled water that has been cooled for at least 5 minutes before pouring over your seeds. Let it steep for 2 – 3 minutes and enjoy! If you’d like to sweeten your tea, try honey or orange juice for natural sweetness and a great flavor pairing.

If you love to pickle, you may find yourself growing dill specifically for this purpose. Of course, nothing is stopping you from also picking the tender green leaves for daily cooking and saving the seeds to dry as well.

If it isn’t clear yet, dill is delicious in almost any setting, so if you’re looking for a way to spice up an old family favorite recipe, try adding dill.

Although seemingly similar, dill and fennel are two different plants used for different purposes. The following differences help identify the two for their unique qualities and properties.

• Dill has therapeutic effects on the digestive system, controls infection, and has a diuretic effect. Fennel increases milk flow, relaxes spasms, and reduces inflammation.

With hollow stems and leaves growing up to 40cm long, fennel is an erect, glaucous green plant that grows up to 2.5m. Fennel seeds are dry and long with longitudinal grooves. Both the leaves and seeds are used for medicinal and culinary purposes. Known for its carminative properties, fennel is used as treatment for hypertension, t o improve eyesight, and also acts as a galactagogue to improve the milk supply of breastfeeding mothers.

Dill (also known as Anethum graveolensm), the sole species of the genus Anethum, is a plant that features slender stems and long delicate leaves. Bearing flowers that are either white or yellow, dill produces long and thick seeds that are slightly curved with a longitudinally ridged surface. Both the dill leaves and seed are used in cooking in countries such as Germany, Sweden, Greece, Finland, Poland, Russia, Norway, the Baltic, and central Asia. Dill leaves, which are known for their aromatic nature, are used in both fresh and dry forms and are widely used in dishes such as soups, pickles and gravies while dill seeds that feature a similar flavour as caraway seeds are often used as a spice. Dill oil extracted from dill leaves, seeds, and stems of the plant is commonly used in the manufacturing of soaps and other cosmetics.

Dill and fennel, being two very popularly used herbs in cooking a variety of dishes, tend to get confused for one another in terms of flavour and the general appearance. However, dill and fennel each possess unique characteristics that directly affect the nature of the dishes that they are used in.

What is Dill?

Scientifically known as Foeniculum vulgare, fennel is a member of the family Apiaceae that is a hardy perennial plant indigenous to the shores of the Mediterranean. An aromatic and highly flavourful herb with medicinal properties and culinary uses, fennel, along with anise, makes the primary ingredients of absinthe. Fennel features largely in the mythologies of the world, as well. In the Greek mythology, it was with the stalk of the fennel that Prometheus stole fire from the gods while it is said that it was from the Giant Fennel the wands of Dionysius and his followers had been made out of.