Understand the difference between fennel and dill

Fennel and dill resemble one another since both have soft needle-like leaves which enable people to confuse them with each other. Both are part of a distinct species of plants within the same plant family known as Apiaceae. Fennel is an edible bulbous root herb with roots and leaves that are edible.

Both dill seeds and leaves can be eaten and are used in different ways such as the use of the leaves for cooking, garnish, and salads whereas the seeds are used as spices.

The difference between dill and fennel

Fennel

Fennel is indigenous to the Mediterranean, southern Europe, western Asia, and North Africa but has been naturalized in most of the world. Fennel is most sought after due to its edible bulb and medicinal properties. Fennel leaves are longer than dill leaves and possess a distinctly different taste since the licorice flavour found in fennel does not occur in dill. Fennel is safe for lactating mothers since it stimulates milk flow, quiets spasms, and reduces inflammation.

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Dill

Dill is native to North Africa, Iran, and the Arabian Peninsula, it is grown on a large scale in Europe and Asia, where its leaves and seeds are used as a spice or herb to season food. Dill oil is normally extracted from dill stems, leaves, and seeds of the plant due to its soothing effect in aromatherapy and for relief from indigestion.

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The similarities between fennel and dill

They both are used as cooking herbs, salads, and garnishes. Even though dill and fennel share a similar sweet, anise flavour, dill has a far stronger aroma than fennel. Fennel and dill appear quite similar in terms of appearance as they both have soft needle-leaved looks.

They are usually both utilized in recipes where flavour has been infused with soups, stews, sauces, and salads. Dill belongs to the Apiaceae family, which also comprises carrots, parsley, and celery. Fennel belongs to the Apiaceae family but is a different species from dill.

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