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Culinary Herbs & Leaves
Dill Weed
Anethum graveolens
Dill weed is the leafy herb of Anethum graveolens, thìa là in Vietnamese, cut green rather than left to seed. The plant is an erect blue-green annual of the carrot family, up to a metre and a half tall, hairless throughout, with a taproot and a grooved, much-branched stem whose internodes are often hollow. The leaves are pinnate three times over, ending in linear lobes a millimetre wide at most, and every part smells strongly when crushed — bitter and faintly pungent, which tells dill from fennel, whose scent is of liquorice. Thought native to the Mediterranean and southern and south-western Asia, dill is now grown throughout the world, mostly in gardens; in Vietnam it is grown countrywide, the northern provinces and Lâm Đồng included. Grown for the herb it is sown close and cut before it flowers, about forty to fifty days from sowing; dried, it comes to roughly a tenth of its fresh weight.
- Origin:
- Vietnam
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2 varieties
Package type 25 kg BoxMOQ 2 boxes Log in for price 40 × 25 kg (1,000 kg) Log in for price Package type 25 kg BoxMOQ 2 boxes Log in for price 40 × 25 kg (1,000 kg) Log in for price
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