is an ingredient in some pounded spice pastes;
the root contains no decenal and instead
contributes woody and green notes, something
like parsley.
Dill Dill (Anethum graveolens) is a native of
southwest Asia and India with tough stalks but
very delicate, feather-like leaves. Dill was
known in ancient Egypt, and became popular
in northern Europe, perhaps thanks to its
affinity with the local native caraway.
Dillweed blends the distinctive flavor of its
seed with pleasant green, fresh notes and a
unique, characteristic note of its own (dill
ether), and in Western cooking is most often
used with fish. It is prepared in large amounts,
almost as a vegetable and often with rice, in
Greece and in Asia. India has its own
distinctive variety, A. graveolens var. sowa,
which is used as a vegetable as well as for its
seeds.
Fennel Fennel is a native of the