| dill |
aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning
출처: wordnet.princeton.edu/perl/webwn
|
|---|---|
| dill |
One of the oldest herbs; is a native of southern Europe and western Asia. It has tender, feathery, blue-green fronds branching off a central stem. Both seeds and leaves have a sharp, slightly bitter taste.
출처: www.newitalianrecipes.com/herbs.html
|
| dill |
An herb somewhat like fennel in appearance and flavor. Both the leaf and seeds are used. The former is often chopped and added to cream cheese and to sauces to serve with fish. The seeds are used in pickles and for flavoring vinegar.
출처: www.tedcancook.com/terms1.htm
|
| dill |
is an herb with fine, feathery leaves and a sweet, aromatic flavor. It is sold fresh as sprigs or dried. Store fresh dill in the refrigerator, wrapped in paper towels and enclosed in a plastic bag. Dried dill, found with other seasonings in all supermarkets, should be stored away from light, heat, and moisture for up to 1 year. Crush dried dill in the palm of the hand to release its flavor. To chop, mince, or snip fresh dill: Pull the feathery leaves from the stems. ...
출처: www.cooking.com/advice/adgloss.asp
|
| dill |
A fruit of the parsley family; has aromatic odor with delicate caraway flavor Goes Well With: fish dishes, cream and cottage cheese, potatoes, vegetable salads, pickles, and tomatoes
출처: www.campcuisine.com/glossary/index.php
|