I'd forgotten that I've used dill before. A couple of different times actually. But I never really thought about dill. Do you do that? Do you ever just make a recipe unconsciously following it? I used to all the time.
Larousse Gastronomique has only a couple of paragraphs about dill, or aneth, in it:
An aromatic umbelliferous plant originating in the East and introduced into Europe in ancient times. It is commonly called false anise or bastard fennel. The French name comes from the Greek anethon (fennel), and in Roman times it was the symbol of vitality.
Dill leaves are used as a culinary herb and the seeds are used in cooking in north Africa (in the preparation of meat), the Soviet Union, and particularly in Scandinavia, where they are used in the preparation of salmon and crayfish. Dill is also used to make an aromatic vinegar and as a flavouring for various pickles, including gherkins.
I thought the comparison to fennel funny as I'd compared fennel fronds to dill, though without throwing any b words around.
North Shore Living Herbs dill, available in a package of one in the produce section of Stater Bros. for $2.49.
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