Shabath | شبات | Dill | Dillweed | Anethum graveolens
Shabath (شبات) – Read all about Shabath in this section. Find and try some popular recipes too. I will be very happy and look forward to receiving your comments on these.
What is Shabath? Shabath (شبات) is the Arabic name for Shabath (Shabath). Shabath is an annual herb in the Apiaceae (Celery family). It is the only species in the genus Anethum. Shabath is grown widely in Eurasia, where its leaves and seeds are used as an herb or spice for flavouring food. Shabath immediately brings to mind Shabath pickles and potato salad today, but it has had a place for centuries in cuisines throughout Europe and Asia. Shabath leaves are known as the Shabath herb, while Shabath seed is used as a spice. Fresh Shabath is in season in spring and early summer. You will find dried Shabath weed sold in the spice section of the supermarket, but the flavour is a pale substitute for fresh dill weed.
Must Read: Uses & Health Benefits of Shabath
Find out and read through a list of not to be missed Shabath articles and recipes in this section for you to make and enjoy with your family and friends.
Do join the conversation, just drop in a few lines after reading the article or recipe with your experience. I will really love to hear from you.
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