Dill
(Anethum graveolens)
Description
Dill is a winter-hardy annual plant from the same family as parsley, and grows to be about 120 cm high. The plant does best in full sun, and has fine leaves and flat umbels with small, yellow flowers. The taste is quite distinctive, but does resemble that of its relatives anise, caraway, cumin and fennel in some ways.
Origin
Originally, dill comes from southern Europe and western Asia. The plant now also grows in Russia and parts of the Middle East. Other production regions are Denmark and Germany.
It is remarkable that dill is one of the most important export products for northern Europe, while southern Europe shows little interest in the herb. French and Italian cookbooks hardly mention it, while in Germany, Scandinavia and Russia it is of crucial importance to certain dishes. The word “dill” comes from the old Norwegian dylle, meaning to soothe or lull – the ancient Norwegians used it to get babies to sleep.
Did you know?
The Romans gave dill to the gladiators, because it was believed that it brought luck. Knights used to cauterise wounds with dill seeds to promote healing. In Germany, brides wear a sprig of dill in their hair, and calves used to be rubbed with dill and salt (the effect or idea behind this is unknown). Dill is known to have breath-freshening properties, however, and to help for insomnia and to stimulate the appetite. An infusion of dill in hot water or white wine calms the stomach. Dill is often used in vinegar production.
Quality
The leaves should be bright green in colour, with a mild taste. Dried dill should be kept in a cool, dark place.
Uses
The fresh leaves have a very fine aroma that is lost when the herb is cooked for too long with food.
The use of the leaves is particularly associated with pickles and dill vinegar. It is also added to salads, sauces and egg dishes. Dill goes well with mussels, oysters, tomatoes and new potatoes. The seeds have a stronger taste and are used in bread, vegetable dishes and sauerkraut. Dill is also used as a garnish, particularly for fish and mild cheeses.