Food

Food Information

Herbs&Spice

DILL

DILL (Anethum graveolens)

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

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

Give dill full sun and well drained, good garden soil. Propagate by seeds sown in the spring, or by allowing plants to self sow in the fall. Dill has 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 used in preparing fish, chicken, lamb, stews, sauces, salad dressings, and breads. Harvest the seeds when they ripen but before they drop to the ground. Use the leaves fresh or dried, but for the greatest flavor pick them just as the flowers are opening.