Whole stems of dill (often including the roots) also are cooked with potatoes, especially the potatoes of autumn and winter, so they resemble the flavor of the newer potatoes found in summer. Kannada name: Its seeds are called Shataapu and the plant is called Sabbasige soppu. Reference: Anonymous, Last Update: 2020-05-19 Reference: Anonymous, Last Update: 2020-10-31 It features in the Serbian proverb, "бити мирођија у свакој чорби" /biti mirodjija u svakoj čorbi/ (to be a dill in every soup), which corresponds to the English proverb "to have a finger in every pie". Human translations with examples: fox nut, bayleaves, வேப்பிலையை, don't know, omam இலைகள், பரட்டைக்கீரை, ஓட் வைக்கோல். [3] The generic name Anethum is the Latin form of Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both 'dill' and 'anise'. Traditionally, it is given to mothers immediately after childbirth. Dill often is used to flavor fish and seafood in Sweden, for example, gravlax and various herring pickles, among them the traditional, sill i dill (literally "herring in dill"). Quality: Quality: Quality: These are called "dillchips" and are quite popular in Sweden. The seed heads are placed upside down in a paper bag and left in a warm, dry place for a week. In baozi and xianbing, it often is interchangeable with non-bulbing fennel and the term 茴香 also may refer to fennel, similarly to caraway and coriander leaf, sharing a name in Chinese as well. Fresh, finely cut dill leaves are used as a topping in soups, especially the hot red borsht and the cold borsht mixed with curds, kefir, yogurt, or sour cream, which is served during hot summer weather and is called okroshka. Fresh dill leaves are used throughout the year as an ingredient in salads, e.g., one made of lettuce, fresh cucumbers, and tomatoes, as basil leaves are used in Italy and Greece. We use cookies to enhance your experience. From: Machine Translation During springtime, it is used in omelets with spring onions. Dill also may be stir fried as a potherb, often with egg, in the same manner as Chinese chives. Fresh and dried dill leaves (sometimes called "dill weed" or "dillweed" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia. Quality: [7] It was also later found in the Greek city of Samos, around the 7th century BC, and mentioned in the writings of Theophrastus (371–287 BC).[7]. [16] The plants are somewhat monocarpic and quickly die after "bolting" (producing seeds). In the same way, dill is used as a topping for boiled potatoes covered with fresh butter – especially in summer when there are so-called "new", or young, potatoes. It often is paired up with chives when used in food. In Iran, dill is known as shevid and sometimes, is used with rice and called shevid-polo. The dill leaves may be mixed with butter, making a dill butter, to serve the same purpose. In Sweden, dill is a common spice or herb. Reference: Anonymous, Last Update: 2020-03-09 Quality: In Telugu, it is called Soa-kura (for herb greens). Dill is best when used fresh, as it loses its flavor rapidly if dried, however, freeze-dried dill leaves retain their flavor relatively well for a few months. In contrast to the various fish dishes flavored with dill, there is also a traditional Swedish dish called, dillkött, which is a meaty stew flavored with dill. In central and eastern Europe, Scandinavia, Baltic states, Ukraine, and Russia, dill is a staple culinary herb along with chives and parsley. Vernacular names. After a month or two of fermentation, the cucumber pickles are ready to eat, for instance, with pork, brown sauce, and potatoes, as a "sweetener". It also is popular in summer to drink fermented milk (curds, kefir, yogurt, or buttermilk) mixed with dill (and sometimes other herbs). In Israel, dill weed is used in salads and also to flavor omelettes, often alongside parsley. Gujarati name: Suva. It makes a good companion plant for cucumbers and broccoli. Usage Frequency: 1 It is a poor companion plant for carrots and tomatoes. It is the only species in the genus Anethum. Usage Frequency: 1 In Arab countries, dill seed, called ain jaradeh (grasshopper's eye), is used as a spice in cold dishes such as fattoush and pickles. Quality: