Dill

Dill is the common name of Anethum graveolens species, from Umbelliferae family.

Also known as: dill weed, shubit.

Features of Dill

Height to 60 inches. Spread to 12 inches. Annual.

feathery leaf.

clustered, tiny, yellow flower in summer.

Growing Dill

A native to Southern Europe and Asia, dill has a long history dating back more than 2,000 years.

The delicate herb was highly prized by the ancient Egyptians and Greeks, and in the Middle Ages, was a common charm against witchcraft.

Dill works well with meat, vegetables and stews. It is best used raw or added to cooked foods as it loses its flavour quickly when dried or cooked for a long period of time.

Dill seeds are very pungent and have long been used for a range of digestive problems.

Using Dill

Culinary

Dairy products
Finely chop and add to cream cheese. (Use leaf)

Fish and seafood
Leaves have an aroma of anise, and seeds have a caraway-like flavour. A companion to fish such as salmon and herring. (Use seed, leaf)

Fish and seafood
Add flavour to seafood. Scandinavian makes a creamy dill sauce for scallops and shrimps. (Use seed, leaf)

Salad
Finely chop and add to potato salad. (Use leaf)

Sauce
Widely used in curries, creamy sauces, and salad dressings. (Use seed)

Starches
Add to bread and rice. (Use seed)

Vegetable
Pickling cucumbers and cauliflowers. (Use seed, leaf)

Medicinal

Essential oil
An ingredient in "gripe water" for colic, indigestion, flatulence, and hiccups. (Use seed)

Medicine
Chew to freshen breath. (Use seed)

Supplement
Rich in mineral salts and suitable for a salt-free diet. (Use seed)

Traditional Remedies

• Digestive » indigestion, flatulence, appetite, stomach cramps, colic
• Mood » insomnia
• Other » dietary, hiccups

Traditional remedies may or may not be supported by scientific evidences.

Cautions

• Please consult with your doctor before using dill for health related purposes.

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