Herbs D - M

Dill is an annual herb from the parsley family and is related to Anise, Caraway, Coriander, Cumin, and Fennel. Dill Weed is the dried leaves of the herb Anethum graveolens, the same plant from which Dill Seed is derived. The flavour of Dill Weed is lighter and more subtle than Dill Seed. Dill Weed is used with fish and shellfish, cottage and cream cheese, and with tomato juice beverages. In the cuisine of the Middle East, Dill Weed is used to season meats and vegetables, such as lamb and spinach. German cuisine relies on Dill for potato soup and Greek grape leaves are seasoned with Dill Weed. Dill is also used in the seasoning blend for rice pilaf. Dill is reputed to have a calming effect on the digestive tract. It was once given to crying babies, thus deriving its name from the Old Norse, dilla, meaning "to lull." Dill is also reputed to cure hiccups, stomach aches, insomnia, and bad breath. Dill's most famous culinary use - the Dill pickle - is at least 400 years old.

Herbes de Provence (Herb Provencal) is a mix of aromatic herbs, sometimes dried. These herbs are native to and have their origins in the Provence region of southern France. The mixture traditionally contains rosemary, bay, basil, savory and thyme. The proportion of each herb varies depending on the blender, and additional aromatic plants are occasionally added. It is mostly used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. It is rarely added after cooking is complete.

Italian Seasoning is a blend of strongly flavoured herbs with a flavour characteristic of Italian cooking. The blend is a good example of the usefulness of dried herbs where the dried mix has a distinct delicious and powerful flavour that would not be achievable with the equivalent fresh mix. Adds depth to a tomato sauce, stew or soup. Rub together with olive oil and salt over a roasting joint before cooking.

Lemon Thyme looks like English Thyme and grows like English Thyme but that is where the similarity stops. Lemon Thyme definitely smells like lemon and tastes like lemon. It can be used in any recipe calling for lemon juice, lemon zest or lemon flavouring. It grows like a weed so there is always more lemon waiting in the garden. Lemon Thyme added to marinade is great with fish or chicken. Lemon Thyme's glossy green foliage can be sheared to form one of the knots in a traditional knot garden

Marjoram is the dried leaves and floral parts of the herb Origanium hortensis. Most scientists consider Marjoram to be a species of Oregano. The light greyish-green leaves of Marjoram have a sweeter and more delicate flavour than Oregano. Marjoram may be used in sausages, lamb, beef, pork, chicken, fish, tomato dishes, stuffing's, breads, salad dressings, and chowders. Marjoram is used in Italian, French, North African, Middle Eastern, and American cuisines and spice blends such as bouquet garni, fines herbes, and sausage and pickle blends.