Origin: Egypt, Israel
Aroma: Distinctive, mildly tangy
History: This member of the parsley family is named from the word dylla which means to soothe or lull. It was mentioned in Egyptian medical texts from at least 3000 B.C.
Farming and harvesting: The herb is ready to be harvested when it develops its characteristic smell. The best time to harvest the plant is right before the heads flower. They are carefully collected using pruning scissors, and are treated delicately as the herb is easily damaged and will lead to discoloration.
Culinary Applications: Most known to the Western world for pickles, this is also a staple in fish dishes and many Asian cuisines
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