What Herb Flavors a Pickle?
Updated: Dec 3, 2021
A delicate, anise flavor
Source: jmheatherly.medium.com
Native to Eurasia, gardeners cultivate dill to season sauces, fermented foods, meats, and starches. A member of the celery family, graveolens is the only member of the genus Anethum — also known as dillweed. Dill, for short, contains trace nutrients and is used in folk medicine to treat stomach symptoms or flatulence.
Eastern European and Nordic cuisine includes a lot of dill. Often used as a garnish, fresh dill packs a more robust flavor than dried. Mix with buttermilk or sour cream as a base for a classic ranch dressing.
Scientific name: Anethum graveolens Tastes: citrusy, grassy, anise-like Uses: pickling, sauces, flavor light meats and starches, homeopathy
Recipe: Dill Pickle Chips
Ingredients: Cucumbers, Dill, Garlic, Mustard Seeds, Peppercorns, Water, White Vinegar, Sugar, and Salt.
See link above for directions.
By JMHeatherly
