Add 1 tablespoon lemon juice. The difference with dill is that the leaves and seeds are usually only eaten. Dill is used mostly for its dried seed in pickling and northern European cuisine, or fresh in sauces and salad dressings. The bulb of the plant is often roasted (via The Food Network), the seeds can be used in spice mixes or as a breath freshener (via VerMints) and the leaves are used as a garnish in cooked dishes, or as a salad. Sprinkle the akvavit over the salmon. in height. Dill is known for its pungent smell — in Latin, the second half of its scientific name, Anthem graveolens, literally means "heavy scented" (via Richters). Herb fennel leaves can be used in herbal tea to make a delicious deep liquorice flavour, dill has a taste profile which has notes of fennel, but is heavily flavored with a celery like, savory taste. It has feathery leaves and yellow flowers and is similar in appearance to dill (Anethum graveolens); there are two main varieties of fennel – sweet (also known as Roman, French or garden) or bitter (also known as common). Dill resembles fennel, but is shorter, with a single, easily uprooted hollow stem, grey-green leaves. Source: EatingWell Magazine, September 2019 Save Pin Print. Although the leaves are similar to the structure and daintiness of dill, the flavor they impart is quite different (via Masterclass). The thread-like, blue-green, finely-divided leaves are often called dill weed. In fac,t dill looks very much like the top of a fennel. But, when you buy fennel, you’ll see that most of the time it comes with its stalks and fronds – meaning those dill-like leaves attached to it. Fennel has a definite anise (or licorice) flavor. A popular ingredient in Russian, German, and Scandinavian cuisines, it is also known as baby dill. It “blends the distinctive flavor of its seed with pleasant green, fresh notes,” says kitchen scientist Harold McGee. Dried fennel seed, which is brown in colour and an aromatic spice, is widely used in the culinary traditions of countries such as India, Afghanistan, Pakistan, Iran and the Middle East. Dill is in the carrot family along with plants like fennel and parsley. More. You can use fresh dill or fennel fronds to make this healthy salad dressing. • Dill has therapeutic effects on the digestive system, controls infection, and has a diuretic effect. Dill oil extracted from dill leaves, seeds, and stems of the plant is commonly used in the manufacturing of soaps and other cosmetics. Fennel leaves look a lot like fresh dill. Fennel is completely edible, the leaves, stem, seeds and bulb. It's extremely popular in Scandinavian cooking and is used atop salmon frequently (via Salmon From Norway). Fennel has thicker fronds and stalks. The stalks can be fibrous and similar in thickness and texture to celery. Fennel (Foeniculum vulgare) Parts used: leaves… Bearing flowers that are either white or yellow, dill produces long and thick seeds that are slightly curved with a longitudinally ridged surface. They look very similar. Dill (Anethum graveolens) Parts used: leaves, flowers, seeds Chemistry: carvone, limonene, dill apiole, alpha-phellandrene. Fennel increases milk flow, relaxes spasms, and reduces inflammation. A half-cup of fresh fennel has just 13 calories, according the USDA National Nutrient Database, so it’s an ideal choice for dieters. Dill (also known as Anethum graveolensm), the sole species of the genus Anethum, is a plant that features slender stems and long delicate leaves. Similar to fennel, the seeds of the plant are used as a spice as well. Chervil (Anthriscus cerefolium) Parts used: leaves and flowers Chemistry: primarily estragole, some 1-allyl-2, 4 dimenthoxybenzene. Arrange the salmon skin-side down on the herbs. Juice ‘Em Up: If you have a juicer, you need look no further. However, dill and fennel each possess unique characteristics that directly affect the nature of the dishes that they are used in. Though it shares a flavor profile with anise (via Today), fennel is actually in the same family as the carrot. It looks a bit different, but will still add that pop of green. Dill belongs to the same family as celery and parsley. Also worth noting, fennel is actually a flowering plant species in the carrot family. Weight Loss. Fennel is a vegetable many people are unfamiliar with but may recognize the taste from Greek, Italian, and French food. However, both are used in cooking and garnishing purposes. Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats. Dill resembles fennel, but is shorter, with a single, easily uprooted hollow stem, grey-green leaves. Dill and fennel are both used in many European and Asian cuisines. Dill is excellent source of vitamin C and vitamins of the B group (especially B9). (adsbygoogle = window.adsbygoogle || []).push({}); Copyright © 2010-2018 Difference Between. It's popularly used with potatoes, especially in potato salad, and is (obviously) one of the main flavoring components of dill pickles. An aromatic and highly flavourful herb with medicinal properties and culinary uses, fennel, along with anise, makes the primary ingredients of absinthe. Breana Killeen. You can eat every part of the fennel plant, from the bulb, to the stalks, fronds, and seeds. Although seemingly similar, dill and fennel are two different plants used for different purposes. Fennel leaf has a strong aniseed flavour and green, feathery fronds. Fronds are those cute frilly green leafy things attached to the stalks that grow out of a fennel bulb. An annual aromatic herb native to the Mediterranean region is the dill plant, which belongs to the same family as anise, fennel, cilantro, caraway, and cumin. Dill and fennel, being two very popularly used herbs in cooking a variety of dishes, tend to get confused for one another in terms of flavour and the general appearance. So I transplanted some dill and fennel plants into my garden and for the first month or so they have been doing great. If you don't have either, just leave the garnish off, or get creative with whatever you have on hand. Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. Facebook Tweet. Fennel leaves are longer than dill leaves and taste distinctly different. Dill leaves, which are known for their aromatic nature, are used in both fresh and dry forms and are widely used in dishes such as soups, pickles and gravies while dill seeds that feature a similar flavour as caraway seeds are often used as a spice. You would not use dill in herbal teas, but it does go very well in stews. Scientifically known as Foeniculum vulgare, fennel is a member of the family Apiaceae that is a hardy perennial plant indigenous to the shores of the Mediterranean. Fennel contains less vitamins and minerals than dill, but it still represents good source of vitamin C and minerals such as manganese, potassium and phosphorus. (6/19/04)-Host Steve Owens talks about two plants that are often mistaken for one another: Dill and Fennel. Both the leaves and seeds are used for medicinal and culinary purposes. Fennel, on the other hand, is more anise- or licorice-like. Moreover, it can be used as the main ingredient in soups, salad, and vegetable dishes. A double batch of my creamy salad dressing (see below) ¼ cup crunch (raw seeds, nuts, etc.) Plant when it comes to cooking, both are used in cooking and is atop. Seed in pickling and northern European cuisine, or chop them and use as you would not dill. 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