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Dillapiole is an organic chemical compound and essential oil commonly extracted from dill weed, though it can be found in a variety of other plants such as fennel root. [1] This compound is closely related to apiole , having a methoxy group positioned differently on the benzene ring .
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 ...
Some plants are used as both herbs and spices, such as dill weed and dill seed or coriander leaves and seeds. There are also some herbs, such as those in the mint family, that are used for both culinary and medicinal purposes. Emperor Charlemagne (742–814) compiled a list of 74 different herbs that were to be planted in his gardens
Dandelions (), a common beneficial weed. This is a list of undomesticated or feral plants, generally considered weeds, yet having some positive effects or uses, often being ideal as companion plants in gardens.
Asafoetida (/ æ s ə ˈ f ɛ t ɪ d ə /; also spelled asafetida) [1] is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, perennial herbs of the carrot family. It is produced in Iran, Afghanistan, Central Asia, northern India and Northwest China . Different regions have different botanical sources.
A beneficial weed can be an invasive plant that has some companion plant effect which is edible, contributes to soil health, adds ornamental value, [1] [2] and as well as beneficial also. These plants are normally not domesticated. However, some invasive plants, such as dandelions are commercially cultivated in addition to growing in the wild.
A spice market in Istanbul. Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.
Dried tarragon leaves French tarragon is the variety used for cooking in the kitchen [ 8 ] and is not grown from seed, as the flowers are sterile; instead, it is propagated by root division. Russian tarragon ( A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety. [ 7 ]
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