What is the difference between anise and dill

Dill and fennel often get confused for one another. They seem similar in appearance, but they are in fact two different plants used for different purposes and each possess unique characteristics that directly affect the nature of the dishes that they are used in. Although seemingly similar, dill on the left and fennel on the right are two different plants used for different purposes. The following differences help identify the two for their unique qualities and properties. The fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax cured salmon and other fish dishes, borscht and other soups, as well as pickles where the dill flower is sometimes used.

Dill is best when used fresh as it loses its flavor rapidly if dried; however, freeze-dried dill leaves retain their flavor relatively well for a few months. Dill seed, having a flavor similar to caraway seeds is used as a spice. Dill oil is extracted from the leaves, stems and seeds of the plant. Fennel is a bulbous vegetable with a tall, wispy, fronded top that looks rather like dill.

We've got you covered. This field is for validation purposes and should be left unchanged. Do you really want to delete card? This process cannot be undone. Card has been deleted successfully. Cancel Delete. Wednesday, 14 July what are the differences between dill, fennel and aniseed.

Just recently during a dinner party discussing the ingredients of a drink originating from Majorca, there were quite a few dinner guests who thought that dill was the leafy parts of fennel and aniseed some thought was the seed of fennel. Looking up the word for dill in French in Harrap's Dictionary I realised that part of the confusion came from dill being translated as Aneth but also as Fenouil normally the French name for fennel. This is a good example of why it is necessarily to refer to plants by their Latin or botanical name rather then the colloquial name, to avoid confusion.

Dill Anethum graveolens — Dill is found in Mediterranean regions and western Asia. Dill resembles fennel, but is shorter, with a single, easily uprooted hollow stem, grey-green leaves.