Dill

Description

Dill is an annual of the parsley family and is related to Anise, Caraway, Coriander, Cumin, and Fennel. Dill Weed is the dried leaves of the herb Anethum graveolens, the same plant from which Dill Seed is derived. The flavour of Dill Weed is lighter and more subtle than Dill Seed.

Did You Know?

Dill is reputed to have a calming effect on the digestive tract. It was once given to crying babies, thus deriving its name from the Old Norse, dilla, meaning "to lull." Dill is also reputed to cure hiccups, stomach aches, insomnia, and bad breath. Dill's most famous culinary use - the Dill pickle - is at least 400 years old.

Origins

Dill Weed is primarily grown in America and Egypt. American Dill Weed is cleaner and greener in appearance than the Egyptian. We buy Dill Weed from Germany. Dill Seed is grown primarily in India, which is where we buy it from.

Usage

For a coleslaw style dish, mix together minced onion, diced celery and shredded cabbage and toss in a dressing of soured cream, lemon juice and Dill.
Sprinkle Dill onto vegetables such as carrots, corn, green beans and peas.
Add Dill to Greek egg and lemon sauce for chicken, stuffed cabbage or vine leaves. In Greece, Dill is used to flavour minced beef dishes, much like parsley.
Use Dill as a refreshing alternative to parsley in omelettes, quiches and salads. Mix into cream cheese.