[Anethum graveolens] Jednogodišnja biljka lepe, žute štitaste cvasti. Traži vlažno zemljište, sunčano mesto zaštićeno od vetra. Koristi se uz ribu, jela od krompira, graška, tikvica i uz zelenu salatu. (grč.)
anethum graveolens / |anethum| |graveolens| /
dill / dɪl /
ETYM AS dile; akin to Dutch dille, Old High Germ. tilli, German dill, dille, Swed. dill, Dan. dild.
1. Aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning; SYN. Anethum graveolens.
2. Aromatic threadlike foliage of the dill plant used as seasoning; SYN. dill weed.
Herb Anethum graveolens of the carrot family Umbelliferae, whose bitter seeds and aromatic leaves are used for culinary and medicinal purposes.
ETYM AS. fenol, finol, from Latin feniculum, faeniculum, dim. of fenum, faenum, hay: cf. French fenouil. Related to Fenugreek. Finochio.
1. Any of several aromatic herbs having edible seeds and leaves and stems.
2. Aromatic bulbous stem base eaten cooked or raw in salads; SYN. Florence fennel, finocchio.
3. Leaves used for seasoning; SYN. common fennel.
Any of several varieties of a perennial plant Foeniculum vulgare with feathery green leaves, of the carrot family Umbelliferae.
Fennels have an aniseed flavor, and the leaves and seeds are used in seasoning. The thickened leafstalks of sweet fennel F. vulgare dulce are eaten.
spice / spaɪs /
ETYM Old Eng. spice, spece, spice, species, Old Fren. espice, espece, French épice spice, espčce species, from Latin species particular sort or kind. Related to Spy, Species.
1. Any of a variety of pungent aromatic vegetable substances used for flavoring food.
2. Aromatic substances of vegetable origin used as a preservative.
Any aromatic vegetable substance used as a condiment and for flavoring food. Spices are mostly obtained from tropical plants, and include pepper, nutmeg, ginger, and cinnamon. They have little food value but increase the appetite and may facilitate digestion.