Dill
Anethum graveolens
Umbelliferaeae family
Culinary,
Medicinal Herb
The dill plant looks very much like fennel and it
has a tap root like a carrot, with a long, hollow stalk appearing
from the root. In July and August it flowers and they are yellow and
flat and about 15 cms across. It has blue-green, feathery leaves and
the seed is 4-5 mm long, and slightly elliptical or cigar
shaped.
The plant grows to about 1 metre in height and
about 60 cms across.
Distribution
Dill is native to the Mediterranean area, the
Middle East and southern Russia.
Propogation
Dill is a hardy annual and it requires:
-
Rich, moist soil
-
PH of 6
-
Good drainage
-
Sunshine
-
Shelter
As it is an annual, it needs to be resown each
year and is best grown from seed as it doesn’t respond too well to
transplanting.
Plant in shallow seed drills abvout 25 cms apart
in April (in a UK climate) in a seed bed where they will be
harvested. Press the seeds in firmly and water well.
Continue to plant for a continuous fresh supply
of young dill foliage.
Dill is an excellent companion planting herb
because it attracts honey bees, so also consider sowing in
conjunction with other vegetables such as cabbage, and onions
etc.
Harvest the foliage before the plant begins to
flower. Use the leaves fresh or wrap in foil and freeze.
The seeds can be harvested in September but the
quality of the seed harvest is likely to depend on the amount of
summer sunshine.
History
The name dill comes from the Saxon dilla
meaning ‘to lull’. It was apparently once used to induce sleep in
babies after feeding, by rubbing the juice from the seeds onto the
mother’s breasts. In American history, dill and fennel seed were
known as "meetin' seed" because they were given to children to eat
during long Sunday sermons. Other writers have referred to its
calming and tranquilizing properties. 17th century
herbalist Culpeper referred to it as a ‘gallant expeller of wind’.
Indeed many types of commercial gripe waters for babies have dill as
an ingredient.
The dill plant was introduced into northern
Europe by the Romans more than 2000 years ago from the Middle
East.
Usage
Dill is used for:
-
A Herb flavouring for butter, sauces, pickles,
meat and fish..
-
Medicinal relief for flatulence and to aid
rest
-
As an constituent of a type of green dye.
-
Decoration, in flower arrangement.
It is now most widely known as a culinary herb
although historically it has (and still has) had medicinal use.
The leaves have a spicy taste and are
particularly good with broad beans or peas. Dill is extensively used
in sauces for fish and is synonymous with Scandanavian cuisine where
it is served with salmon, herring potato and just about everything
else.
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