Dill (Anethum graveolens) belongs to the umbelliferae and is one of the most commonly cultivated spices in German-speaking countries. Not only the seeds of the plant are used for seasoning and medicinal purposes, but also the eye-catching inflorescences.
Recognize the dill by its flowers
Dill originally comes from the Near East and is only rarely found in nature in Europe in a wild form. From May or June and into August, the plant can be recognized relatively clearly by its eye-catching umbels of flowers. Depending on the variety and location, the flowers form at a height of about one meter above the ground and consist of about 15 to 25 umbels, which in turn are composed of about 15 to 25 individual flowers. Typical characteristics for a profile of the dill flowers are:
- the 15 to 30-rayed double umbels
- the sun yellow color of the flowers
- the leafless inflorescences
The use of dill flowers
While dill tips and dill leaves are often used to flavor dressings, the main importance of planting and harvesting dill flowers is to make pickled cucumber broth.
tips and tricks
Due to the use of the dill blossoms in the processing and flavor refinement of pickles, dill is often referred to as cucumber herb.