Food

Food Information

Herbs&Spice

DILL

DILL (Anethum graveolens)

Dill, a member of the parsley family, has finely cut, feathery, light greenleaves similar to fennel but shorter and smaller. Each plant is a singlestem which reaches 3-4 feet at maturity, about 2 months after the seedsare sown. Small, greenish yellow flowers grow in umbrella like heads thatare about 6 inches across. In early fall the flowers go to seed and willreadily self sow if not harvested. Both leaves and seeds are aromatic.

Dill was a favorite herb of magicians and sorcerers who used it to helpcast their spells. But another ancient folk belief was that branches ofdill hung above the door would protect a home from witchcraft. One herbalistrecommended boiling dill in wine and then smelling the fumes to cure hiccoughs.

Give dill full sun and well drained, good garden soil. Propagate by seedssown in the spring, or by allowing plants to self sow in the fall. Dillhas a tap root and does not transplant easily.

The leaves taste like parsley but sharper, a bit bitter with hints of anise.The seeds have a bitter taste that is reminiscent of caraway. Both are usedin preparing fish, chicken, lamb, stews, sauces, salad dressings, and breads.Harvest the seeds when they ripen but before they drop to the ground. Usethe leaves fresh or dried, but for the greatest flavor pick them just asthe flowers are opening.