The dill leaves are filiform, arranged along a spiral line on its axis, and can vary in width and size. Together with the dried seeds, they are used in cooking: the former to flavour meat and salads, the latter to flavour spirits and jams.
Dill is an aromatic plant belonging to the Apiaceae family, native to South-West Asia. It is also widespread in the Mediterranean basin thanks to its ability to acclimatise.
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