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Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. Native to North Africa and West Asia, dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food.
Growing from a taproot like a carrot, dill grows up to 0.5–1.5 metres (1+1⁄2–5 feet) tall. Its stems are slender and hollow with finely divided, softly delicate leaves; the leaves are alternately arranged, 10–20 centimetres (4–8 inches) long with ultimate leaf divisions measuring 1–2 millimetres (1⁄32–3⁄32 in) broad, slightly wider than the similar leaves of fennel, which are less than 1 mm (1⁄16 in) across but harder in texture.
In hot or dry weather, small white to yellow scented flowers form in small umbels 2.5–9 cm (1–3+1⁄2 in) in 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 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 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.
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, 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 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.
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