Dishing up Dill

Botanically known as Anethum graveolens, dill is a member of the Apiaceae family, along with other mostly aromatic plants with hollow stems and umbrella-like flower clusters. Included in this family are anise, caraway, carrot, celery, chervil, coriander (including cilantro), cumin, fennel, hemlock, Queen Anne’s lace, parsley, and parsnip. Dill is native to the Mediterranean region. It has been used for its […]

Greens

Turning Over a New Leaf

Leafy green vegetables, also called greens, vegetable greens, leafy greens, or salad greens, are plant leaves eaten by humans. Leafy greens the healthiest food you can eat. Anyone who might think that leafy greens are boring should know that there are leaves from nearly 1,000 species of plants that humans eat. Leafy greens are low in calories and fat, high in protein, fiber, iron, and calcium, and […]