Dill

Dill is a herb that normally produces a single stalk around 2 to 4 feet (60 to 120 cm) tall with fine, wispy leaves. It puts out tiny yellow flowers in a whorl, as do its relatives Parsley, Cow's Parsley and Queen Anne's Lace, etc. In the fall, the flowers produce seed. Some people think that Dill is a perennial. But it is not: it is just a hardy annual that will self-seed, to the point where it can take over a garden. Dill and fennel shouldn't be planted close together, as they may sometimes cross-pollinate.

Both the wispy leaves and the seeds are used. The wispy leaves are often referred to as "Dill Weed" and the seeds, as "Dill Seed", though often both are referred to simply as Dill and you are expected to figure out which is meant. The seeds are flat and very light. The seed has a stronger taste than the leaves. The leaves are clipped for use in the spring and early summer; in the fall the seeds are harvested.

Dried Dill Weed still holds a lot of its fresh flavour; but always add to cooked dishes at the last minute as Dill Weed, fresh or dried, loses its flavour when heated.

Dill complements fish and potatoes well, and goes well in soups, speciality breads, and in dips. It goes particularly nice with potato salads and with cucumbers. In North America, it is perhaps best known for its use in producing Dill Pickles, a taste likely acquired from German immigrants. In the UK, Dill Pickles are pretty much unheard of to this day and the concept arouses great suspicion. While some people mostly associate Dill with German and Nordic cooking, it is also used in Russian, Iranian, Turkish and Greek kitchens. When adding to a cooked dish, sprinkle on top or add just before the cooking, as heat can destroy its taste.

A sprinkle of Dill Weed on cooked cabbage really livens up the cabbage.For the seeds, you can try caraway or celery seeds, though the taste of course will be quite different. For the leaves, try tarragon or fennel leaves.

Freezing: Don't wash. Remove and discard stems. Package the heads and freeze.

Native to the Mediterranean region and Southern Russia (some say Asia).

The ancient Greeks used Dill a lot, even for scenting aromatic oils for burning, and for mouth washes. The Romans called it "aneth", and would decorate their banquet halls with fresh fronds of it. They introduced it to Britain.

The English name is possibly derived from an old Norse word "dilla" or from the Anglo-Saxon "dylle", both meaning to lull, referring to the reputedly sleep-inducing properties of a drug made from Dill Seed.

In the Middle Ages, Dill was also one of the herbs used by magicians in their spells and charms against witchcraft. In Drayton's "Nymphidia" are the lines: 'Therewith her Vervain and her Dill, That hindereth Witches of their Will.'

"Clean teeth with ball of Wool dipped in honey, rinse with 1 tsp. of dill seed boiled in 1/2 cup of white wine." -- Hippocrates

Also called:

Dill Pickles

Angelica, Chives, Herbs, Mint, Oregano, Potherbs