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51-562: Dill ( Anethum graveolens ) is an annual herb in the celery family Apiaceae . It is native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia , where its leaves and seeds are used as a herb or spice for flavouring food. The word dill and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown. The genus name Anethum

102-425: A companion plant , dill attracts many beneficial insects as the umbrella flower heads go to seed. It makes a good companion plant for cucumbers and broccoli . Tomato plants benefit from dill when it is young because it repels harmful pests while attracting pollinators. But the dill must be pruned before it flowers, otherwise it can slow or stop the growth of the tomatoes. Annual plant An annual plant

153-405: A dense texture, smooth edges on the break, the separated whey is transparent, slightly greenish in color. When using fermented milk, the curd will turn out sour . The process of industrial production of tvorog looks like this: milk is normalized (the desired fat content is set), pasteurized and poured into baths (containers). The baths maintain a certain temperature (28-30 °C), which is necessary for

204-458: A dill butter, to serve the same purpose. Dill leaves mixed with tvorog form one of the traditional cheese spreads used for sandwiches. Fresh dill leaves are used throughout the year as an ingredient in salads, e.g. , one made of lettuce, fresh cucumbers, and tomatoes, as basil leaves are used in Italy and Greece. Russian cuisine is noted for liberal use of dill, where it is known as укроп . It

255-473: A dill in every soup), which corresponds to the English proverb "to have a finger in every pie". In Greece , dill is known as 'άνηθος' (anithos). In antiquity it was used as an ingredient in wines that were called "anithites oinos" (wine with anithos-dill). In modern days, dill is used in salads, soups, sauces, and fish and vegetable dishes. In Santa Maria , Azores, dill (endro) is the most important ingredient of

306-472: A higher persistence of soil seed banks . These differences in life history strategies profoundly affect ecosystem functioning and services. For instance, annuals, by allocating less resources belowground, play a more minor role in reducing erosion, storing organic carbon, and achieving lower nutrient- and water-use efficiencies than perennials. The distinctions between annual and perennial plants are notably evident in agricultural contexts. Despite constituting

357-432: A lipotropic property (improves fat metabolism). In a number of Christian churches of the first centuries there were ritual prohibitions on the use of tvorog in the summer. In the "Apostolic Tradition"  - the manual of the first Christians - there are ritual formulas with a play on words, pronounced during the consecration of Творог: "Sanctify this milk that has curdled, and sanctify us, binding with your love." In

408-399: A longitudinally ridged surface. Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well-drained soil. The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm, dry place for

459-676: A minor part of global biomass, annual species stand out as the primary food source for humankind, likely owing to their greater allocation of resources to seed production, thereby enhancing agricultural productivity. In the Anthropocene epoch, marked by human impact on the environment, there has been a substantial increase in the global cover of annuals. This shift is primarily attributed to the conversion of natural systems, often dominated by perennials, into annual cropland. Currently, annual plants cover approximately 70% of croplands and contribute to around 80% of worldwide food consumption. In 2008, it

510-425: A prevailing assumption that annuals have evolved from perennial ancestors. However, recent research challenges this notion, revealing instances where perennials have evolved from annual ancestors. Intriguingly, models propose that transition rates from an annual to a perennial life cycle are twice as fast as the reverse transition. The life-history theory posits that annual plants are favored when adult mortality

561-433: A pronounced diuretic effect. It has been experimentally established that several times less gastric juice, hydrochloric acid and enzymes are released on Творог than on fermented and whole milk. In view of the foregoing, tvorog is very widely used in dietary, as well as children's and sports nutrition, as well as in diets in the treatment of obesity, heart disease, liver disease, atherosclerosis and hypertension, as it has

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612-601: A unique scenario unfolds: when annuals establish dominance, perennials do not necessarily supplant them. This peculiarity is attributed to alternative stable states in the system—both annual dominance and perennial states prove stable, with the ultimate system state dependent on the initial conditions. Annual plants commonly exhibit a higher growth rate, allocate more resources to seeds, and allocate fewer resources to roots than perennials. In contrast to perennials, which feature long-lived plants and short-lived seeds, annual plants compensate for their lower longevity by maintaining

663-407: A week. The seeds then separate from the stems easily for storage in an airtight container. These plants, like their fennel and parsley relatives, often are eaten by black swallowtail caterpillars in areas where that species occurs. For this reason, they may be included in some butterfly gardens . Dill has been found in the tomb of Egyptian Pharaoh Amenhotep II , dating to around 1400 BC. It

714-406: Is a plant that completes its life cycle , from germination to the production of seeds , within one growing season , and then dies. Globally, 6% of all plant species and 15% of herbaceous plants (excluding trees and shrubs) are annuals. The annual life cycle has independently emerged in over 120 different plant families throughout the entire angiosperm phylogeny. Traditionally, there has been

765-400: Is called 'koprová omáčka' (also 'koprovka' or 'kopračka') and is served either with boiled eggs and potatoes, or with dumplings and boiled beef. Another Czech dish with dill is a soup called 'kulajda' that contains mushrooms (traditionally wild ones). In Germany, dill is popular as a seasoning for fish and many other dishes, chopped as a garnish on potatoes, and as a flavouring in pickles. In

816-404: Is called colloquially, 'huíxiāng' ( 茴香 , perfume of Hui people), or more properly 'shíluó' ( 莳萝/蒔蘿 ). It is a common filling in ' baozi ', ' jiaozi ' and ' xianbing ' and may be used as vegetarian with rice vermicelli, or combined with either meat or eggs. Vegetarian dill baozi are a common part of a Beijing breakfast. In baozi and xianbing, it often is interchangeable with non-bulbing fennel and

867-417: Is considered a type of young soft cheese, while in modern Russian-speaking environments, tvorog is usually not considered a type of cheese. Comes from Proto Slavic *tvarogъ — from the same basis as to create , that is, processed milk. Many dictionaries indicate two stresses in the word "Творог", however, in normalized speech, in particular on radio and television, as well as in a number of reference books,

918-465: Is given to mothers immediately after childbirth. In the state of Uttar Pradesh in India, a small amount of fresh dill is cooked along with cut potatoes and fresh fenugreek leaves (Hindi आलू-मेथी-सोया). In Manipur , dill, locally known as pakhon , is an essential ingredient of chagem pomba – a traditional Manipuri dish made with fermented soybean and rice. In Laos and parts of northern Thailand, dill

969-444: Is higher than seedling (or seed) mortality, i.e., annuals will dominate environments with disturbances or high temporal variability, reducing adult survival. This hypothesis finds support in observations of increased prevalence of annuals in regions with hot-dry summers, with elevated adult mortality and high seed persistence. Furthermore, the evolution of the annual life cycle under hot-dry summer in different families makes it one of

1020-440: Is known as sada kuppi (சதகுப்பி). In Malayalam , it is ചതകുപ്പ ( chathakuppa ) or ശതകുപ്പ ( sathakuppa ). In Sanskrit, this herb is called shatapushpa . In Gujarati, it is known as suva (સૂવા). In India, dill is prepared in the manner of yellow 'moong dal', as a main-course dish. It is considered to have very good antiflatulent properties, so it is used as 'mukhwas', or an after-meal digestive. Traditionally, it

1071-522: Is known in English as Lao coriander ( Lao : ຜັກຊີ or Thai : ผักชีลาว ), and served as a side with salad yum or papaya salad. In the Lao language , it is called 'phak see', and in Thai , it is known as 'phak chee Lao'. In Lao cuisine , Lao coriander is used extensively in traditional Lao dishes such as ' mok pa ' (steamed fish in banana leaf) and several coconut milk curries that contain fish or prawns . In China dill

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1122-443: Is one of the richest sources of complete protein. Due to denaturation, milk protein becomes more available for cleavage by proteolytic enzymes, so tvorog is easily digested. Tvorog contains a large amount of calcium in an easily digestible form, as well as vitamins B1, B2, PP, C and others. Promotes the formation of hemoglobin, improves the regenerative capacity of the nervous system, strengthens bone and cartilage tissue . It has

1173-403: Is popular for dishes based on potatoes and mushrooms and may be found in many summer salads (especially cucumber salad, cabbage salad and lettuce salad). During springtime, it is used in omelets with spring onions. It often complements sauces based on sour cream or yogurt and is mixed with salted cheese and used as a filling. Another popular dish with dill as a main ingredient is dill sauce, which

1224-401: Is refrigerated for at least 24 hours before being served (with toasted bread and butter). Krondill is also used to flavor pickles and vodka. After a month or two of fermentation, the cucumber pickles are ready to eat, for instance, with pork, brown sauce, and potatoes, as a sweetener. The thinner part of dill and young plants may be used with boiled fresh potatoes (especially the first potatoes of

1275-526: Is served with eggs and fried sausages. In Hungary, dill is very widely used. It is popular as a sauce or filling, and mixed with a type of cottage cheese. Dill is also used for pickling and in salads. The Hungarian name for dill is 'kapor'. In Serbia, dill is known as 'mirodjija' and is used as an addition to soups, potato and cucumber salads, and French fries. It features in the Serbian proverb, "бити мирођија у свакој чорби" /biti mirodjija u svakoj čorbi/ (to be

1326-408: Is supposed to have antiflatulent properties; some Russian cosmonauts recommended its use in human spaceflight due to such properties being beneficial in confined quarters with a closed air supply. In Polish cuisine , fresh dill leaves mixed with sour cream are the basis for dressings. It is especially popular to use this kind of sauce with freshly cut cucumbers, which are almost wholly immersed in

1377-582: Is the Latin form of Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both "dill" and " anise ". The form 'anīsum' came to be used for anise, and 'anēthum' for dill. The Latin word is the origin of dill's names in the Western Romance languages ('anet', 'aneldo' etc.), and also of the obsolete English 'anet'. Dill grows up to 1.5–5 feet (0.46–1.52 m) from a taproot like a carrot. Its stems are slender and hollow with finely divided, softly delicate leaves;

1428-453: Is used as a spice in cold dishes such as ' fattoush ' and pickles. In Arab countries of the Persian Gulf , dill is called 'shibint' and is used mostly in fish dishes. In Egypt, dillweed is commonly used to flavour cabbage dishes, including ' mahshi koronb ' (stuffed cabbage leaves). In Israel , dill weed is used in salads and also to flavour omelettes, often alongside parsley . When used as

1479-821: Is used with rice and called 'shevid-polo'. It also is used in Iranian 'aash' recipes, and similarly, is called sheved in Persian . In India, dill is known as 'Sholpa' in Bengali, shepu (शेपू) in Marathi, sheppi (शेप्पी) in Konkani, savaa in Hindi, or soa in Punjabi. In Telugu, it is called 'Soa-kura' (herb greens). It also is called sabbasige soppu (ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪು) in Kannada . In Tamil it

1530-472: The UK, dill may be used in fish pie . In Bulgaria dill is widely used in traditional vegetable salads, and most notably the yogurt-based cold soup Tarator . It is also used in the preparation of sour pickles, cabbage, and other dishes. In Romania dill (mărar) is widely used as an ingredient for soups such as 'borş' (pronounced "borsh"), pickles, and other dishes, especially those based on peas, beans, and cabbage. It

1581-483: The best examples of convergent evolution . Additionally, annual prevalence is also positively affected by year-to-year variability. Globally, the prevalence of annual plants shows an upward trend with an increasing human footprint. Moreover, domestic grazing has been identified as contributing to the heightened abundance of annuals in grasslands. Disturbances linked to activities like grazing and agriculture, particularly following European settlement, have facilitated

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1632-415: The fern-like leaves of dill are aromatic and are used to flavour 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 flavour relatively well for a few months. Dill oil is extracted from

1683-512: The hot red borsht and the cold borsht mixed with curds, kefir , yogurt, or sour cream, which is served during hot summer weather and is called ' okroshka '. It also is popular in summer to drink fermented milk (curds, kefir, yogurt, or buttermilk) mixed with dill (and sometimes other herbs). In the same way, dill is used as a topping for boiled potatoes covered with fresh butter – especially in summer when there are so-called new, or young, potatoes. The dill leaves may be mixed with butter, making

1734-513: The invasion of annual species from Europe and Asia into the New World. In various ecosystems, the dominance of annual plants is often a temporary phase during secondary succession , particularly in the aftermath of disturbances. For instance, after fields are abandoned, annuals may initially colonize them but are eventually replaced by long-lived species. However, in certain Mediterranean systems,

1785-676: The leaves are alternately arranged, 10–20 cm (4–8 in) long with ultimate leaf divisions are 1–2 mm ( 1 ⁄ 32 – 3 ⁄ 32  in) broad, slightly broader than the similar leaves of fennel , which are threadlike, less than 1 mm ( 1 ⁄ 16  in) broad, but harder in texture. In hot or dry weather, small white to yellow scented flowers form in small umbels 1– 3 + 1 ⁄ 2  in (2.5–8.9 cm) diameter from one long stalk. The seeds come from dried up fruit 4–5 mm ( 3 ⁄ 16 – 3 ⁄ 16  in) long and 1 mm ( 1 ⁄ 16  in) thick, and straight to slightly curved with

1836-509: The leaves, stems, and seeds of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps. Dill is the eponymous ingredient in dill pickles . In central and eastern Europe, the Nordic countries , the Baltic states, Ukraine, and Russia, dill is a staple culinary herb along with chives and parsley . Fresh, finely cut dill leaves are used as a topping in soups, especially

1887-437: The normal course of processes. Ferment and pepsin are added to warm milk. After some time (the average fermentation time is 8 hours), a curd grain is formed in the bath, which forms a monolith (milk proteins coagulate and precipitate, forming a sticky mass). Serum begins to separate - a clear yellowish liquid, a by-product of production. At the final stage, the curd monolith is cut with strings into small pieces in order to increase

1938-461: The sauce, making a salad called ' mizeria '. Dill sauce is used hot for baked freshwater fish and for chicken or turkey breast, or used hot or cold for hard-boiled eggs. A dill-based soup, (zupa koperkowa), served with potatoes and hard-boiled eggs, is popular in Poland. Whole stems including roots and flower buds are used traditionally to prepare Polish-style pickled cucumbers ( ogórki kiszone ), especially

1989-510: The so-called low-salt cucumbers (ogórki małosolne). Whole stems of dill (often including the roots) also are cooked with potatoes, especially the potatoes of autumn and winter, so they resemble the flavour of the newer potatoes found in summer. Some kinds of fish, especially trout and salmon, traditionally are baked with the stems and leaves of dill. In the Czech Republic, white dill sauce made of cream (or milk), butter, flour, vinegar, and dill

2040-484: The stress on the second syllable is considered preferable . According to the method of preparation (production) there are two ways to produce tvorog - traditional (regular) and separate. According to the method of coagulation of milk proteins in the traditional way , tvorog is divided into acid and acid-rennet. The traditional way of making tvorog involves the use of fermented milk with the separation (squeezing) of liquid whey in free-hanging bags. The finished tvorog has

2091-494: The surface area and facilitate the outflow of whey. Next, the curd grain is squeezed and cooled. At the end of the technological process, the curd is packaged. According to the 1981 Dietetic Handbook, Tvorog contains: Before using tvorog for making culinary dishes, it is usually rubbed or passed through a meat grinder. Dishes containing tvorog are cooked boiled, baked, fried. Tvorog is often served with sour cream, fermented baked milk, fruits, berries, honey or sweet sauce. Tvorog

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2142-412: The technology for the production of tvorog, is called not Творог, but a curd product . In some areas of East Germany, quark is served with potatoes and linseed oil as a popular dish, which contains less than 0.5% of animal fats, and hence cholesterol, but contains unsaturated fatty acids, such as alpha-linolenic acid. Therefore, such a dish may be useful for the prevention of cardiovascular diseases. On

2193-541: The term 茴香 also may refer to fennel, similarly to caraway and coriander leaf, sharing a name in Chinese as well. Dill also may be stir fried as a potherb, often with egg, in the same manner as Chinese chives . In Northern China, Beijing , Inner-Mongolia , Ningxia , Gansu , and Xinjiang , dill seeds commonly are called 'zīrán' ( 孜然 ), but also 'kūmíng' ( 枯茗 ), 'kūmíngzi' ( 枯茗子 ), 'shíluózi' ( 莳萝子/蒔蘿子 ), 'xiǎohuíxiāngzi' ( 小茴香子 ) and are used with pepper for lamb meat. In

2244-573: The territory of the former USSR, tvorog is made and directly consumed fresh or sweet, in other countries of Eastern and Central Europe - fresh or brackish, in Northern Europe - brackish. Cottage cheese is consumed to a small extent in Great Britain, North America, Japan and is almost completely absent in Southern Europe and other parts of the world. In English-speaking cultures, cottage cheese

2295-462: The traditional Holy Ghost soup (sopa do Espírito Santo). Dill is found ubiquitously in Santa Maria, yet, is rare in the other Azorean Islands. In Sweden, dill is a common spice or herb. The flowers of fully grown dill are called 'krondill' (crown dill) and used when cooking crayfish . The krondill is put into the water after the crayfish is boiled, but still in hot and salt water. Then the entire dish

2346-512: The uses of dill are very similar to those in Sweden, including flavouring potato chips and, less popularly, in a dish similar to 'dillkött' ('tilliliha'). However, the use of dill in Finland is not as extensive as in large parts of central and eastern Europe, particularly Russia but including even the ethnolinguistically close Estonia . שָׁמִיר ( shamir ) In Iran, dill is known as 'shevid' and sometimes,

2397-502: The various fish dishes flavoured with dill, there is also a traditional Swedish dish called, 'dillkött', which is a meaty stew flavoured with dill. The dish commonly contains pieces of veal or lamb that are boiled until tender and then served together with a vinegary dill sauce. Dill seeds may be used in breads or ' akvavit '. A newer, non-traditional use of dill is to pair it with chives as a flavouring for potato chips. These are called 'dillchips' and are quite popular in Sweden. In Finland,

2448-421: The whole of China, 'yángchuàn' ( 羊串 ) or 'yángròu chuàn' ( 羊肉串 ), lamb brochette , a speciality from Uyghurs , uses cumin and pepper. In Taiwan , it is also commonly used as a filling in steamed buns (baozi) and dumplings (jiaozi). In Vietnam, the use of dill in cooking is regional. It is used mainly in northern Vietnamese cuisine. In Arab countries, dill seed, called ain jaradeh (grasshopper's eye),

2499-430: The year, new potatoes, which usually are small and have a very thin skin). In salads it is used together with, or instead, of other green herbs, such as parsley, chives, and basil. It is often paired up with chives when used in food. Dill is often used to flavour fish and seafood in Sweden, for example, gravlax and various herring pickles, among them the traditional, 'sill i dill' (literally 'herring in dill'). In contrast to

2550-553: Was also later found in the Greek city of Samos , around the 7th century BC, and mentioned in the writings of Theophrastus (371–287 BC). In Greek mythology , the dill was originally a young man named Anethus who was transformed into the plant. Fresh and dried dill leaves (sometimes called "dill weed" or "dillweed" to distinguish it from dill seed) are widely used as herbs in Europe and in central and south-eastern Asia. Like caraway ,

2601-481: Was discovered that the inactivation of only two genes in one species of annual plant leads to its conversion into a perennial plant . Researchers deactivated the SOC1 and FUL genes (which control flowering time) of Arabidopsis thaliana . This switch established phenotypes common in perennial plants, such as wood formation. Tvorog A milk-containing product with a milk fat substitute, produced in accordance with

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