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Dill grows up to 1.5–5 feet (0.46–1.52 m) from a taproot like a carrot. [7] [8] Its stems are slender and hollow with finely divided, softly delicate leaves; the leaves are alternately arranged, 10–20 cm (4–8 in) long with ultimate leaf divisions are 1–2 mm (1 ⁄ 32 – 3 ⁄ 32 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (1 ...
Hindi English Botanical name Assamese Bengali Gujarati ... Leaf vegetable names by various Indian languages; Hindi ... Dill: Anethum graveolens ...
Babool leaves برگ ببول Barg-e-Babool Vachellia nilotica: Badhari Qand بدھاری قند Badari Qand Pueraria montana: Bael fruit بیل گری Bel Giri Aegle marmelos: Barberry زرشک Zirshak Berberis vulgaris: Barley: جو Joo Hordeum vulgare: Basil seeds تخم ما لنگا Tukhm-e-Malanga, Tukhm-e-Rehan Ocimum basilicum: Beeswax ...
A glass vial containing pure Dill essential oil. Dill oil is an essential oil extracted from the seeds or leaves/stems of the Dill plant. [1] It can be used with water to create dill water. Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. [2] It is the sole species of the genus Anethum. [1]
The traditional way of eating involves being seated on the floor, having the food served on a plantain leaf, and using the right hand to eat. After the meal the plantain leaf is discarded but becomes food for free-ranging cattle and goats. A meal (called saapadu) consists of rice with other typical Tamil dishes on a plantain leaf. A typical ...
Classic Beef Stroganoff. A nod to tradition, with a tip of the hat to the ’80s love of decadent meals, beef Stroganoff seemed destined for popularity.
Northwell Health focuses on how women need access to supplemental screening tests to find the cancers that mammograms might miss.
Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making sarson ka saag a popular warming dish in the cooler months. [13] [14] [15] There are many recipes for the dish, usually cooking the leaves in oil or clarified butter [16] with spices such as garlic, ginger and chilli ...