Also known as Dillweed and Dillseed. From the family Umbelliferae.
A native of southern Europe and western Asia, dill grows wild in the cornfields of Mediterranean countries and also in North and South America. The generic name 'Anethum' derives from the Greek 'Anethon'. 'Dill' is said to come from the Anglo-Saxon 'dylle' or the Norse 'dilla', meaning to soothe or lull. Dill was found amongst the names of herbs used by Egyptian doctors 5.000 years ago and the remains of the plant have been found in the ruins of Roman buildings in Britain.
It is mentioned in the Gospel of St Matthew, where it is suggested that herbs were of sufficient value to be used as a tax payment -oh that that were true today! Woe unto you, Scribes and Pharisees, hypocrites! for ye pa) tithe of mint and dill and cumin, and have omitted the weightier matters of the law.
During the Middle Ages dill was prized as protection against witchcraft. While magicians used it in their spells, lesser mortals infused it in wine to enhance passion. It was once an important medicinal herb for treating coughs and headaches, as an ingredient of ointments and for (aiming infants with whooping cough - dill water or gripe water is so-called upon today. Early settlers took dill to North America, where it came- to be known as the Meeting House Seed", because the children were given it to chew during long sermons to prevent them feeling hungry.
Species
Anethum graveolens
Dill
Annual. Hi 60-150cm (2-5ft) spread 30cm (12in). Tiny yellow/green flowers in flattened umbel clusters in summer. Fine aromatic feathery green leaves.
Cultivation
Propagation
Seed
Seed can be started in early spring under cover, using pots or plug trays. Do not use seed trays, as it dues mil like being transplanted, and if it gets upset it will bolt and miss out the leaf-producing stage.
The seeds are easy to handle, being a good size. Place 4 per plug or evenly spaced on the surface of a pot, and cover with Perlite. Germination lakes 2-4 weeks, depending on the warmth of the surrounding area. As soon as the seedlings are large enough to handle, the air and soil temperatures have ailed in rise and there is no threat of frost, plain out 28cm (9in) apart.
Garden Cultivation
Keep dill plants well away from fennel, otherwise they will cross pollinate and their individual flavors will become muddled. Dill prefers a well-drained, poor soil in nil sun. Sow mid-spring into shallow drills on a prepared site, where they will be harvested. Protect from wind. When the plants are large enough to handle, thin out to a distance of 20cm (8in) to give plenty of room for growth. Make several small sowings in succession so that you have a supply of fresh leaves throughout the summer. The seed is viable for 3 years.
The plants are rather fragile, and it may be necessary to provide support. Twigs pushed into the ground around the plant and enclosed with siring or raffia will give better results than attempting to stake each plant individually.
In very hoi summers, make sine that the plants are watered regularly or they will run to seed. There is no need to liquid feed, as this only promotes soft growth and in turn encourages pests and disease
Pests and Diseases
Watch out for greenfly in crowded conditions. Treat with a liquid horticultural soap if necessary. Be warned slugs love dill plants.
Maintenance
Spring: Sow the seeds successively for a leaf crop.
Summer: Feed plants with a liquid fertilizer after cutting to promote new growth.
Autumn {early): Harvest seeds.
Winter: Dig up all remaining plains. Make sine all the seed heads have been removed before you compost the stalks, as the seed is viable for 3 years. If you leave the plants to self-seed they certainly will, and they will live up to their oilier name of Dill weed.
Harvest
Pick leaves fresh for eating at any time after the plant has reached maturity. Since it is quick-growing, this can be within 8 weeks of the first sowing.
Although leaves can be dried, great care is needed and it is better to concentrate on drying linseed for storage.
Cut the stalks off the flower heads when the seed is beginning to ripen. Put the seed heads upside down in a paper bag and tie the top of the bag. Put in a warm place for a week. The seeds should then separate easily from the husk when rubbed in the palm of the hand. Store in an airtight container and the seeds will keep their flavor very well.
Container growing
Dill can be grown in containers, in a sheltered corner with plenty of sun. However, it will need staking. The art of growing it successfully is to keep cutting the plant for use in the kitchen. That way you will promote new growth and keep the plant reasonably compact. The drawback is that it will be fairly short-lived, so you will have to do successive sowings in different pots to maintain a supply. I do not recommend growing dill indoors - it will get leggy, soft and prone to disease.
Medicinal
Dill is an antispasmodic and calmative. Dill tea or water is a popular remedy for an upset stomach, hiccups or insomnia, for nursing mothers to promote the How of milk, and as an appetite stimulant. It is a constituent of gripe water and other children's medicines because of its ability to ease flatulence and colic.
Culinary
Dill is a culinary herb that improves the appetite and digestion. The difference between dill leaf and dill seed lies in the degree of pungency. There are occasions when the seed is better because of its sharper flavor. It is used as a flavoring for soup, lamb stews and grilled or boiled fish. It can also add spiciness to rice dishes, and be combined with white wine vinegar to make dill vinegar.
Dill leaf can be used generously in many dishes, as it enhances rather than dominates the flavor of food.
Before it sets seed, add one flowering head to a jar of pickled gherkins, cucumbers and cauliflowers for a flavor stronger than dill leaves but fresher than seeds. In America these are known as dill pickles.
Gravlax
Salmon marinaded with dill
This is a traditional Scandinavian dish of great simplicity and great merit. Salmon treated in this way will keep for up to a week in the refrigerator.
420-800g (1 1/2-2lb) salmon, middle cut or tail piece
1 heaped tablespoon sea salt
1 rounded tablespoon caster sugar
1 teaspoon crushed black peppercorns
1 tablespoon brandy (optional)
1 heaped tablespoon fresh dill
Have the salmon cleaned, scaled, bisected lengthways and filleted. Mix remaining ingredients together and put some of the mixture into a flat dish (glass or enamel) large enough to take the salmon. Place one piece of salmon skin side down on the bottom of the dish, spread more of the mixture over the cut side. Add the second piece of salmon, skin up, and pour over the remaining mixture. Cover with foil and place a plate or wooden board larger than the area of the salmon on top. Weigh this down with weights or heavy cans. Put in the refrigerator for 36-72 hours. Turn the fish completely every 12 hours or so and baste (inside surfaces too) with the juices.
To serve, scrape off all the mixture, pat the fish dry and slice thinly and at an angle. Serve with buttered rye bread and a mustard sauce called Gravlaxsas:
4 tablespoons mild, ready-made Dijon mustard
1 teaspoon mustard powder
1 tablespoon caster sugar
2 tablespoons white wine vinegar
Mix all the above together, then slowly add 6 tablespoons of vegetable oil until you have a sauce the consistency of mayonnaise. Finally stir in 3 to 4 tablespoons of chopped dill.
Alternatively, substitute a mustard and dill mayonnaise.
Other uses
Where a salt-free diet must be followed, the seed, whole or ground, is a valuable replacement. Try chewing the seeds to clear up halitosis and sweeten the breath. Crush and infuse seeds to make a nail-strengthening bath.
