Difference between dill and fennel

Dill or fennel?

When we want to give a spicy and fresh touch to our fish meals, salads or sauces, we usually resort to dill or fennel. Both plants have a similar flavor and aroma, but they are not the same.

Dill

Dill (Anethum graveolens) is an annual herb native to southern Russia, although it is cultivated in many parts of the world for its culinary and medicinal use.

This plant has thin, feathery leaves of green clear, and yellow flowers grouped in umbels. Its flavor is intense, with aniseed, citrus and fresh notes.

Dill is mainly used in cold dishes such as smoked salmon, pickled cucumber, sour cream or fresh cheese, as well as in marinades, marinades and sauces.

Dill properties

• It is rich in antioxidants.
• Helps digestion.
• It has antispasmodic and anti-inflammatory effects.
• Stimulates the production of breast milk.

Fennel

Fennel (Foeniculum vulgare) is a perennial plant of the umbelliferae family, native to the Mediterranean and western Asia.

Its leaves are feathery and soft, bright green, and its flowers are also grouped in umbels, but greenish-yellow in color.

The flavor of fennel is sweet and aniseed, with hints of licorice or mint. It can be consumed raw or cooked, as an ingredient in salads, soups, stews, rice, pasta, among others.

Fennel properties

• Relieves abdominal pain and gas.
• Promotes the elimination of fluids and toxins.
• Regulates the female hormonal system.
• Improves eye and skin health.

Differences between dill and fennel

Although dill and fennel share some culinary uses and medicinal properties, there are some notable differences between them:

Origin and appearance

Dill is an annual herb and fennel is a perennial. Dill has thinner, featherier leaves than fennel, which has larger, softer leaves.

Flavor and smell

Dill has a more intense and citrusy flavor than fennel, which is sweeter and anise-like. The aroma of dill is fresher and more invigorating than that of fennel, which is softer and more relaxing.

Culinary uses

Dill is mainly used in cold dishes such as salmon marinade, pickles or sour cream. Fennel combines best in hot dishes such as soups, stews, pastas or rice.

Medicinal properties

Dill has digestive, antioxidant and galactogenic effects on breast milk. Fennel has diuretic, antispasmodic and hormonal regulating properties.

In conclusion, both dill and fennel are plants with many benefits to health and the kitchen. The choice of one or the other will depend on the type of dish we want to prepare and the use we want to give them.