The dill has its origin in southern Europe. The dill belongs to the family of the apiaceae and is commonly called false anise or bastard fennel. The dried dill tips are harvested just before the flowering period, picking the finest leaves at the top of the plant. After the delicate drying, they can be used as fresh dill in smoked salmon, seafood or potato salads. The clusters of yellow flowers are, on the other hand, perfect for the preparation of condiments. Aneth is an ingredient for demanding purists, because no other flavoring happens as well as it is spreading its spicy aroma without any other ingredients should be added to it. A little salt here, a little pepper there, the dill is self-sufficient.
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