dill
n. uncountablen. a green herb with thin, feathery leaves that people use to add flavor to food. It is very common in pickles and fish dishes.
n. an aromatic annual herb in the celery family, used for its feathery leaves and seeds in culinary applications. Frequently associated with pickling and seafood.
I like to put fresh dill on my grilled salmon.
The recipe calls for a handful of chopped dill to give the potato salad a fresh, herbal flavor.
While the feathery fronds of dill are prized for their delicate aroma, the seeds offer a more pungent, concentrated flavor profile often utilized in traditional pickling brines.
* As a German surname, from Diele (“floorboard”). * As an English surname, from the noun dill and also the adjective dull. * As a Scottish/Scottish Gaelic surname, reduced from McDill, itself a variant of McDowell.
Uncountable when referring to the herb as an ingredient; countable when referring to the plant species.