Dill is similar to fennel in appearance, although it is a smaller plant. It has plumes of dark green leaves and pale yellow flower-heads which form oval, flat fruit or seeds in abundance in late summer and autumn (fall).
History and mythology
Dill is native to the Mediterranean countries and to southern Russia. Once it was renowned for warding off evil spells:
“Here holy Vervain, and here Dill,
Gainst witchcraft much availing. ”
I once read that in America, dill and fennel seed were known as “meetin’ seed,” having been given to children to eat during long Sunday sermons.
Cultivation
As dill seedlings are soft and delicate, they do not transplant easily, therefore sow in spring and autumn (fall) where winters are not too severe in a prepared bed, where they are to remain.
The slender central stems are easily flattened by strong winds, so seedlings are best grown in a sheltered position and with as much sun as possible. If the soil is sour, lime it well before sowing the seeds in shallow drills 10 inches (25 cm) apart. Firm down the soil after covering and water well. During the summer, several sowings can be made for a continuous supply of leaves. If leaves are picked from the center, the setting of flowers will be delayed.
Harvesting and processing
The seeds ripen in autumn (fall) and can be collected as soon as the first few fall. Snip off the heads and spread them out on a tray in the sun for a few days. When they are completely dry, the seeds shake out easily from the heads.
They should then be stored in airtight containers. If wanting to re-sow dill seed, it need be done in just three years for best sprouting results. When withering the aromatic, anise-tasting leaves, to maintain maximum taste, start cutting the leafy stalks just before the flower-heads appear. Then spread out the frond-like leaves on a wire rack in a shady, cool place. When dry, the leaves are rubbed away from their stalks and kept sealed until needed. For freezing, chop the fresh leaves finely, mix with a little water, and put into ice cube trays in the freezer. Sprays of fresh dill may be wrapped in foil, sealed, and kept in the deep freeze for some weeks.
Various uses
Culinary
Dill seed flavors and helps the digestion of steamed cabbage, coleslaw, sauerkraut, cucumbers, onions, various chutneys and pickles, pastries, breads, sauces, and cooked root vegetables.
The finely chopped leaves go with almost all foods, as their flavor is pleasing to most palates. Try mixing a little into cottage or cream cheese. Sprinkle some over omelets while cooking. Stir a spoonful into white sauce and into salad dressings. Use them lavishly in green salads, mix them through a potato salad, and sprinkle them over thinly sliced cucumber. Spread them quite thickly over lamb, veal, or chicken while roasting and add a little more to the gravy. Dill leaves are an excellent flavoring for fish, shellfish, rice, and egg dishes. Sprinkle them over cooked, buttered vegetables as a tasty garnish and use them in the same way for soup. Dill soup is delicious. A few whole fronds of green dill make an attractive embellishment as a change from parsley.
Dill’s fresh green leaves are much enjoyed in Middle Eastern and Mediterranean food. Its aniseed aroma gives flavor to meat, vegetable, and rice dishes, and it also goes into pickles. The Afghan name for dill is “shabit,” in Armenian it is “samit,” in Greek, “anitho,” in Turkish, “dereotu”, in Thai “pak chee lao”, m India, “sua bhati,” in Indonesia, “adas manis”adas manis”. Fennel leaves are similar in taste and may be used instead. Fennel in Greek is “maratho,” in Turkish, “rezene.” The ferny green tops of dill are used in Thai, Vietnamese and Faotian cooking.
Medicinal
Dill’s reputation as a soothing herb was well known to the ancient world, particularly to the early Norse peoples of Scandinavia. The name stems from the Norse word dilla meaning “to lull.” The medicinal value of this plant lies in the seeds, which are rich in oils with beneficial digestive properties, thus helping the assimilation of food and dispelling flatulence. In cooking, both the seeds and leaves with their spicy flavor are used, although the foliage does not possess the same concentration of oil as the seeds.
Cosmetic
Dill is said to have properties which strengthen the fingernails. The Greeks and Romans used oil distilled from dill for essence and for perfume.
Companion planting
Cabbage plants are especially aided by dill growing nearby. Dill also helps corn, lettuce, and cucumber plants. When in flower, dill attracts honey bees to the garden. Dill, together with fennel and caraway as a feed supplement, helps increase the milk supply in cows and goats.
