Dill leaves

Dill leaves are the delicate and aromatic green leaves of the dill plant (Anethum graveolens), an herb native to the Mediterranean region and Western Asia. This ingredient is highly valued in cooking for its fresh, slightly anise-like and citrusy flavor, which adds a distinctive touch to a wide variety of dishes.

Dill is commonly used in the cuisines of Eastern Europe, Nordic countries, and the Mediterranean region, especially in recipes with fish, seafood, pickles, salads, and sauces. Its mild flavor pairs well with light ingredients and is ideal for enhancing both cold and hot dishes.

From a nutritional standpoint, dill leaves contain antioxidants, vitamins A and C, as well as minerals such as calcium, iron, and manganese, contributing to a healthy diet. Furthermore, dill has digestive and anti-inflammatory properties that can promote overall well-being.

In different Latin American countries, dill leaves may also be known simply as dill, although there are not many additional regional synonyms for this specific ingredient due to its more frequent use in European cuisine. However, in some areas, it may also be called dill weed or wild fennel, although the latter may refer to similar but different plants.