Dill
Anethum graveolens syn. Peucedanum graveolens
Dill - aromatic annual growing to
30 in (75 cm). Dill has an erect hollow stem, feathery leaves, and numerous
yellow flowers in umbels.
Hang a bunch of dill over your door, says an
old folk belief, and you will be protected
against witches. Although such wonders are no
longer required of the plant, other age-old uses
of dill in cookery and medicine have persisted
into modern times.
Apparently, dill has been used since the
time of the Egyptians, who mentioned it some
5,000 years ago in their writings. The herb
acquired its present name from the use of its oil
(extracted from the seeds) in potions that
soothed the colicky stomachs of infants. The
Old Norse word dilla, from which dill is
derived, means "to lull." Even now, some
families use dill water, or gripe water, to
relieve digestive discomfort. The oil is also
used commercially for scenting soaps.
Dill is chiefly known today as a delightfully
pungent, sharp-tasting culinary herb, whose
fresh leaves add interest to salads and fish and
whose seeds give dill pickles, a side dish that
came to America from Germany, their
characteristic flavor. Dill seeds also add flavor to stews,
sauces, potato dishes, and breads. The leaves can
be dried for use throughout the year;
commercial herb dealers package them as dill weed. But
the fresh leaves have more flavor.
Other names
- American Dill
- Common Dill
- Danish Dill
- Dillseed
- Dilly
- Dillweed
- European Dill
- Garden Dill
Parts used
Seeds, essential oil, leaves.
Uses
Dill has always been valued as a remedy for the
stomach, relieving gas and calming the
digestion. Dill's essential oil relieves intestinal
spasms and cramps and helps to settle colic.
Chewing the seeds improves bad breath.
Dill makes a useful addition to cough,
cold,
and flu remedies, and is a mild diuretic. Like
caraway, dill can be used
with antispasmodics, such as crampbark, for period pain.
Dill increases milk production, and when
taken regularly by nursing
mothers, helps to avoid colic in their babies.
Dill is an excellent remedy for flatulence and the colic that is sometimes
associated with it. This is the herb of choice in the colic of children. Dill will
stimulate the flow of milk in nursing mothers. Chewing
the seeds will clear up bad breath (halitosis).
Dill leaves, seed heads, and seeds are essential for flavoring and seasoning pickled
vegetables such as cucumbers.
Add finely chopped fresh leaves or dried dill to seafood dishes, particularly salmon, soups,
salads and salad dressing, poultry, eggs, meats, stews, casseroles, vegetables, especially
peas and beans and members of the cabbage family, herb butter, sour cream, sauces, cream
cheese, and dips.
When cooking with fresh dill, add it at the last minute for maximum flavor and aroma.
Add fresh leaves to vinegar and extra-virgin olive oil.
Include dill's yellow flower clusters in fresh floral bouquets.
Habitat & cultivation
Dill is a native of the Mediterranean region, southern Russia, and central
and southern Asia, growing wild in open areas. Dill is also widely cultivated,
notably in England, Germany, and North America.
Dill is tolerant of organic soils, but it grows best in deep,
well-drained, fertile, sandy loam that is supplemented with
compost or manure. Recommended pH range is 5.5 to 6.5.
Must be grown in full sunlight. Requires watering during dry periods.
When the hollow stalks are top-heavy with seeds they are
susceptible to being knocked over by the wind, so it's best to plant dill in a protected location.
As dill prefers cooler temperatures, you can plant seeds directly in the garden early in the
spring, when night temperatures are as low as -4°C (25°F). Sow seeds 6 mm (1/4 inch) deep,
where you want the plants to grow. (Dill doesn't transplant well as the long taproot is easily
damaged.) Seeds usually germinate within 2 weeks. Young plants are very tolerant of late spring frosts.
Thin plants 15 cm (6 inches) apart.
Make a second planting in July to ensure a continuous supply of fresh leaves throughout the
growing season.
Hot weather causes dill to flower, which reduces leaf production.
Generally pest- and disease-free. To prevent mildew developing on the seed heads, avoid
overhead sprinkling when plants are more than 60 cm (2 feet) high.
Dill self-sows readily.
Indoor plants require at least 5 hours of direct sunlight or 12 hours of bright artificial light
daily. Apply a high nitrate fertilizer. To limit damage to indoor plants, trim no more than
10 cm (4 inches) from the stems at anyone time. For good re-growth, leave at least 10 cm
(4 inches) of stem at the base. Indoor dill plants have a useful life of about 3 months.
Grow dill in a 12-inch (30 cm) pot with standard potting mix enriched with
compost or aged manure. Plant the seeds into the pot outdoors in early spring,
allowing two or three dill plants to each container.
Keep the container in a sunny position and provide a feeding of mild
fertilizer every three weeks. As the plants grow it may be necessary to add a slim stake
to keep the flower stalks from breaking, or consider growing one of the lower dwarf varieties.
Constituents
Dill seeds contain up to 5% volatile oil
(about half of which is carvone), flavonoids,
coumarins, xanthones, and triterpenes.
How much to take
Infusion: pour a cup of boiling water onto 1-2 teaspoonfuls of the gently crushed
seeds and let infuse for 10-15 minutes. For the treatment of flatulence take a cup before meals.
Tincture: take 1- 2ml of the tincture three times a day.
Side effects
Dill may cause some individuals to experience photodermatitis, a skin rash that appears
after eating the herb and subsequently being exposed to sunlight.
Collection & harvesting
The seeds should be collected when fully
ripe, that is when they have turned brown. They should
be spread out to dry, but not in artificial heat.
Annual. Sow dill after all danger of frost is
past. It needs protection from strong winds,
and a medium-rich soil. Water it frequently
and pinch flower heads unless you want
seeds to develop. Dill matures quickly. For
a continuous supply, sow seeds every 6 weeks.
Dill will self-sow for the next year.
Start harvesting leaves before flowering begins, when plants are
about 15 cm (6 inches) tall. Harvest from summer through early fall.
For best flavor, use the leaves fresh. Cut them in the morning, when the dew has dried.
Freezing preserves dill's flavor well. Simply freeze the leaves in an air-tight container.
To dry dill, cut whole stems with foliage and hang them
upside down. When dry, strip the leaves from the stems, and store in an airtight container.
Collect seed heads for pickles as soon as the flowers are fully open, but
before the seeds ripen. Cut off seed heads, with a small portion of stem
attached, and enclose in a paper bag. When the seed heads turn
brown, remove from the bag, and store in an airtight container.
To obtain dried seeds, harvest ripe seed heads along with a small portion
of the accompanying stem. Enclose seed heads in a paper bag. Hang the
enclosed seed heads upside down by the stems to dry in a cool, airy location.
Store dried seeds in an airtight container.
|