By Dr. Mercola Dill is an uncommonly versatile perennial herb. If you enjoy growing dill and using it in your recipes, you already know that, but many people, upon tasting the deliciously light, savory flavor in salads, sandwiches or soups, wonder what it is and want more. Of course, many identify dill (Anethum graveolens) with the hamburger pickles of the same name. That's how famous dill is; a pickle is even named after the herb that made it famous! When you sprinkle on a little fresh dill, "plain old" takes on a whole new level of panache. Cottage cheese and eggs, for example, adopt a warm, distinctive essence. And many people may be familiar with the classic cucumber tea sandwiches made by mixing dill weed with cream cheese. You can also whip up a dill sauce to top wild-caught fish, tender-crisp veggies or salad. Once you've tried it, you won't want it any other way. While it's possible to purchase fragrant dill fronds or "starts" from farmers markets and grocery stores, the fresh
http://articles.mercola.com/sites/articles/archive/2017/05/26/growing-dill.aspx
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