Dill, its properties and use in the kitchen


Dill (Foeniculum vulgare) is a plant that belongs to the family “Umbelliferae”, also called Apiaceae.


The dill It is a vegetable or spice that has been used as a spice for many years due to the aroma of anise, which provides both the bulb and the seeds, and in medicine is very good as an expectorant and against annoying gases.

The whole plant, from the bulb to the seeds or fruits, can be used in our kitchen. We can use the onion as a vegetable in any stew or recipe; Well-cut stems and leaves are an excellent aromatic herb, and finally the dried seeds are ideal for seasoning, as they contain the essential oils responsible for the characteristic aniseed aroma and taste of dill.

Dried dill
Dried dill

This is a vegetable that can be used in many recipes, both sweet and salty. If you haven’t tried it yet, don’t be afraid to use it, because in addition to the aniseed aroma it offers, fennel is very low in calories and very rich in fiber, carbohydrates, minerals and vitamin B3, provitamin A and folic acid.

It is ideally located in vegetables, thanks to the whiteness of its bulb. Italy is the largest producer and consumer of this vegetable in the world. It was Italian farmers who produced a variety of dill with a tender and fleshy bulb (Florence dill), suitable for consumption as a vegetable.

See also

Sustainable development of Saimaza

Although you have certainly seen this plant in its usual habitat, as wild, as it usually grows in gutters, along roadsides, in uncultivated fields and in areas near the coast.

Dill 1

Once you’ve seen it in photography, it sounds like you, doesn’t it?


I will see you on another recipe.
David from 55000 Recipes