What is the difference between fennel and dill, how to distinguish them and where to use them

Fennel and dill are two similar plants with fluffy thin leaves and inconspicuous yellow flowers, gathered in umbrellas. Both plants are fragrant, but one is called the familiar word dill, and the other is called unusually - fennel. Let's figure out what is the difference between fennel and dill, and why they are used for different purposes.

Fennel - botanical description

Fennel (Foeniculum) is a genus of herbaceous perennial plants belonging to the Apiaceae family, class Dicotyledonous.

Botanical characteristics of the genus Fennel:

1. The root system is pivotal.
2. Stem up to 2 m high, erect, branched, light green in color.
3. Leaves - three or four times pinnately dissected.
4. The flowers are collected in an inflorescence of a complex umbrella, an open-type calyx, yellow petals, wide.
5. The fruit is ovoid, oblong, round in diameter, semi-fruits have 5 obtuse ribs, of which the marginal ribs are elongated and form a pterygoid margin.

The genus Fennel includes 3 well-known species: vegetable, oilseed and ordinary, which is often called "pharmaceutical dill".

Dill - botanical description

Dill (Anethum) is a genus of annual herbaceous plants of the Apiaceae family, class Dicotyledonous. This genus consists of a single species - Dill (Anethum graveolens), which is called garden dill.

Botanical characteristics of the genus Dill:

1. The root system is pivotal.
2. Stem 40-150 cm high, erect, branched, bright green.
3. Leaves are three or four times pinnately dissected, ovate, sitting on long petioles.
4. Flowers are collected in complex umbrellas, open-type calyx, yellow petals, wide.
5. The fruit is a crochet, ovoid seeds with 2 ribs that have grown into a pterygoid thickening and 3 small ribs.

From a biological point of view, dill and fennel are distant relatives.

Comparison of dill and fennel: distinctive features

Dill and fennel are plants of different kinds, but of the same family - Umbrella. Because of the trivial name "pharmaceutical dill", fennel is often confused with a fragrant distant relative familiar in the garden. If you have dill with anise scent in your garden, you are growing fennel.

The following signs will help to distinguish dill from fennel:

Fennel and dill are not the same thing, despite their superficial similarities. The main botanical indicator of their difference is the inability to get a hybrid when crossing species, as is observed among the species of the genus Citrus (for example, a hybrid of mandarin and lemon - rangpur).

Differences between fennel and dill

In addition to external signs, these plants have their own characteristics in cultivation and use, as they have different properties.

Features of growing fennel and dill are shown in the table.

Properties and application features of fennel and dill

The difference in the properties of these umbrella plants is due to the different chemical composition of shoots and seeds.

Dill sprouts contain:

• vitamin C;
• vitamin PP;
• carotene;
• vitamins B1 and B2;
• flavonoids;
• pectins;
• carbohydrates;
• essential oil;
• mineral salts.

The composition of fruits and seeds of dill:

• fatty oil (15-18%);
• proteins (14-15%);
• carbohydrates;
• essential oil (2.5-8%).

The composition of the essential oil of shoots and seeds is different, which is the reason for the difference in smell. Therefore, the leaves are used in cooking, and the seeds are used in medicine as a stimulant for the digestive glands, and also as a culinary seasoning for bread.

Fennel leaves and stems contain:

• vitamins B1, B2, B6;
• vitamin C;
• vitamin PP;
• vitamin A;
• mineral salts;
• carbohydrates;
• proteins;
• flavonoids;
• essential oils.

Composition of fennel seeds and fruits:

• vitamin A;
• vitamin E;
• vitamin C;
• vitamin K;
• vitamin PP;
• vitamin H;
• vitamins B1, B2, B6;
• essential oil (2-6%);
• fats (9-12%);
• carbohydrates.

Due to its specific smell, fennel essential oil is used in perfumery. Fatty fennel oil is used as a lubricant in engineering. Leaves, fleshy stems and fruits are used in cooking. The seeds are used to obtain drugs for the treatment of diseases of the respiratory, digestive, nervous and cardiovascular systems.

The use of fennel and dill in cooking

Fennel is eaten whole, from the fleshy bulbs to the aromatic seeds. In contrast to it, only young stems with leaves and dry seeds are collected from garden dill.

Dill is added for flavor to soups, salads, side dishes. It is seasoned with fish, meat, vegetables and sauces.

Fragrant dill seeds give rye bread a spicy, tart flavor. When canning vegetables, dry umbrellas with seeds are added to the brine.

Fleshy bases of fennel stalks are used as a separate product in cooking. The stems are stewed, fried and marinated like other vegetables.

Dried fennel leaves and seeds are a flavorful condiment for fish, meat, vegetables and desserts. In Italy, Greece and other Mediterranean countries, you can find fennel ice cream and chocolate with fennel seeds instead of nuts.

For bakers, fennel seeds are a condiment to white bread. The mint-aniseed scent of fennel essential oil is used to add exquisite aromas to coffee, tea and cocoa.

Fennel is useful in making marinades and sauces for fish and meat. In Italy and India, it is customary to preserve and marinate fleshy bulbs and dill leaves. Anise-flavored fruits are added to homemade sour berry jam.

Fennel and dill in traditional medicine

Until the 19th century strong decoctions umbrella plants were used as an abortifacient for unwanted pregnancies. When taken orally in large quantities, essential oils caused placental discharge and severe uterine bleeding, women often died after such methods treatment village doctors and midwives.

After studying the properties and chemical composition of essential oils of umbrella plants, their toxicity and maximum permissible doses were established.

Attention! Before using traditional medicines, consult your doctor.

Dill infusion has a diuretic effect. It is used to relieve edema in hypertension. The infusion of seeds is used as a carminative for flatulence, as well as a sedative and sedative for insomnia. A solution of essential oil in apricot or peach oils is applied externally to relieve itchy skin.

Fennel has a long history of medicinal use. Hippocrates used it as a diuretic, Dioscorides as an ophthalmic agent, and Avicenna as an expectorant.

Dry seeds are part of laxatives, carminative, breast, choleretic and sedative preparations. The essential oil is diluted with water (1 drop per 1 liter of water) to obtain dill water in the treatment of flatulence in children. Infusion of leaves and fruits is used as a sedative and antispasmodic. Outwardly use tincture of seeds for the treatment of acne and furunculosis.

Fresh fennel leaves and fruits are used to freshen the breath. An infusion of a mixture of dried seeds of umbrella plants and mint leaves is used to rinse the mouth for toothaches.

Read also:

Why dried dill is useful, how to prepare and use it.

What are the pests of dill.

How to keep dill for the winter at home.

Conclusion

Fennel and dill are plants rich in vitamins and essential oils. With external similarity, they have different composition and properties. You can distinguish fennel from dill by the shape and aroma of the seeds, as well as the color, smell and taste of the shoots. Both plants are widely used in cooking, medicine and perfumery.