Dill - 2010 Herb of the Year
The International Herb Association'
choice for Herb of the Year is Dill, one of the most popular and
likable herbs in the garden. Its feathery fronds and flower heads are
recognized all over the world. Summer just doesn’t smell or taste right
without it. Dill is a unique plant in that both its leaves and seeds
are used as a seasoning and for curative purposes. A sprig of dill will
perk up almost any soup, salad, or main dish and can you imagine life
without the dill pickle?
ESSENTIAL FACTS FOR DILL:
Family: Apiaceae (Umbelliferae)
Latin Name: Anethum graveolens
Growth: annual, sometimes biennial
Characteristics: high, hollow stems, lacy foliage, umbrella shaped flower heads (umbels), aromatic. Dill weed is a member of the
parsley
family
Dill means “to calm or soothe”. Anethum is a combin ation of ano and theo which means “upwards I run.” Graveolens is a combination of gravis and oleo which means “strong smelling.”
HISTORY AND ORIGIN: The dill plant is believed to be a native to southern Russia, Western Africa and the Mediterranean region. It has a long and ancient history in many countries as a culinary and medicinal herb. The earliest known record of dill as a medicinal herb was found in Egypt 5,000 years ago when the plant was referred to as a “soothing medicine.” Dill was considered by the Romans to be a sign of luck and by the ancient Greeks a sign of wealth.
Dill was also used by the ancients as protection against witchcraft and as a love potion ingredient. Dill was often added to love potions and aphrodisiacs to make them more effective. The herb was also believed to have an effect on marriages bringing happiness and good fortune
MEDICINAL: Dill is widely known medicinally, for its soothing effect on the stomach and digestive system, being gentle enough to give to babies. Studies have also shown that dill is used in the following ways:
As a mild antiseptic and a treatment for wounds.
A powerful antioxidant, protecting the body's cells of damage by free radicals.
Aids digestion and relieves gas and flatulence.
Chewing dills seeds can combat bad breath and it can cure hiccups.
Dill can be helpful in a salt-free diet to relieve fluid retention and bladder infections
CULINARY: Dill is a culinary herb that improves flavor as it enhances rather than dominates the taste of food. It is used in two forms: dill weed and dill seed. The weed or leaf can be added, generously, to many dishes, as a flavoring for soups, stews, salads, vegetable dishes, fish, eggs, and sauces. Cooks often prefer to use dill weed because it has a stronger flavor than that of dill seed. It can also enhance all types of dips, butters and cheeses. Dill weed is the essential ingredient in cucumber, potato and chicken salads. Dill flavored bread is a staple in Scandinavia and Central Europe. An especially good combination is that of salmon and dill. Be careful not to cook dill weed for a long time, it loses its flavor rapidly. Add it just before or after the end of cooking.
There are occasions when the seed is better because of its sharp flavor. The seeds are often used as a condiment, but they can also be combined with onions, cabbage, pork, potatoes, and especialy spice blends and rubs. Dill seeds can also add spiciness to shellfish dishes and be combined with white wine vinegar to make dill vinegar. For a special treat put up your own canned dilled carrots or dilled green beans. One of our favorite dill recipes:
Dill and Collyflower Pickle
“Boil the Collyflowers till they fall in pieces; then with some of the stalk and worst of the flower boil it in a part of the liquer till pretty strong. Then being taken off strain it- and when settled, clean it from the bottom. Then with Dill, gross pepper, a pretty quantity of salt, when cold add as much vinegar as will make it sharp and pour all upon the Collyflower.”
----“Acetaria, a Book About Sallets,” 1680, by John Evelyn.
For centuries people have pickled food in order to preserve it. While our ancestors pickled many different kinds of foods, including meat, fish and fruits, cucumbers are the most common pickled food in America today. Today, dill is used mainly for making pickles. We consume more than nine pounds of pickle products per person each year.
PLANTING AND GROWING: Dill is one of the easiest herbs to grow and would make a great first herb for someone who has never grown herbs before. You won't even have to start them indoors - just plant your dill seeds right in the garden where you want them to grow. Dill likes to be planted in cool weather and prefers a well-drained, fertile soil in full sun. Dill plants are rather fragile, it’s best to plant it in clumps rather is rows so that the stronger plants support the weaker ones.
Occasionall
y it may be necessary to provide support. Push stakes into
the ground around the plants and enclose with string rather than
attempting to support each plant individually. Make several small
sowings in succession so that you have a supply of fresh leaves
throughout the summer. Feed plants with a liquid fertilizer after
cutting to promote new growth. Keep dill plants well away from fennel,
otherwise they will cross-pollinate and their individual flavors will
become muddled. Dill
HARVESTING: The optimum time for harvesting dill is in the early morning. The higher moisture content of the plants, when harvested at this time, results in better flavor. Do not let your dill plants bolt if you want a continuous supply of dill for harvesting, keep their tops trimmed regularly. Dill weed is best harvested before the plant is fully mature and before the flower buds have opened.
Dill seed is harvested at the end of the plant’s life cycle. The flowers will be spent, the stems will start drying out, and the seeds will have turned a golden brown color. Place a brown paper bag over the seed heads and tie the opening closed. Cut the stem off at the base of the plant. Next, hang the stems upside down in a warm, well ventilated area to dry. Take the stems down after about two weeks and crush the dried seed heads in your hands over a container to separate the seeds from the seed head.
STORING Dill: Fresh cut dill can be stored in the refrigerator safely for two to three days. The stems can be placed in a cup of water to help keep the leaves fresh. A majority of cooks prefer fresh dill to dry because of its superior flavor. However, there are several methods for preparing dill weed for long term storage.
To dry naturally, lay freshly harvested dill on waxed paper and place it in a warm, dark spot with good air circulation. Dill weed can also be dried in a food dehydrator or frozen. The leaves should then be placed in an airtight container and stored in a dark place. Fresh dill sprigs can be frozen for up to two months, but be prepared for it to darken a bit in color. No need to thaw it before using. Frozen dill weed will still have more flavor than dried dill
ESSENTIAL FACTS FOR DILL:
Family: Apiaceae (Umbelliferae)
Latin Name: Anethum graveolens
Growth: annual, sometimes biennial
Characteristics: high, hollow stems, lacy foliage, umbrella shaped flower heads (umbels), aromatic. Dill weed is a member of the
parsley
familyDill means “to calm or soothe”. Anethum is a combin ation of ano and theo which means “upwards I run.” Graveolens is a combination of gravis and oleo which means “strong smelling.”
HISTORY AND ORIGIN: The dill plant is believed to be a native to southern Russia, Western Africa and the Mediterranean region. It has a long and ancient history in many countries as a culinary and medicinal herb. The earliest known record of dill as a medicinal herb was found in Egypt 5,000 years ago when the plant was referred to as a “soothing medicine.” Dill was considered by the Romans to be a sign of luck and by the ancient Greeks a sign of wealth.
Dill was also used by the ancients as protection against witchcraft and as a love potion ingredient. Dill was often added to love potions and aphrodisiacs to make them more effective. The herb was also believed to have an effect on marriages bringing happiness and good fortune
MEDICINAL: Dill is widely known medicinally, for its soothing effect on the stomach and digestive system, being gentle enough to give to babies. Studies have also shown that dill is used in the following ways:
As a mild antiseptic and a treatment for wounds.
A powerful antioxidant, protecting the body's cells of damage by free radicals.
Aids digestion and relieves gas and flatulence.
Chewing dills seeds can combat bad breath and it can cure hiccups.
Dill can be helpful in a salt-free diet to relieve fluid retention and bladder infections
CULINARY: Dill is a culinary herb that improves flavor as it enhances rather than dominates the taste of food. It is used in two forms: dill weed and dill seed. The weed or leaf can be added, generously, to many dishes, as a flavoring for soups, stews, salads, vegetable dishes, fish, eggs, and sauces. Cooks often prefer to use dill weed because it has a stronger flavor than that of dill seed. It can also enhance all types of dips, butters and cheeses. Dill weed is the essential ingredient in cucumber, potato and chicken salads. Dill flavored bread is a staple in Scandinavia and Central Europe. An especially good combination is that of salmon and dill. Be careful not to cook dill weed for a long time, it loses its flavor rapidly. Add it just before or after the end of cooking.
There are occasions when the seed is better because of its sharp flavor. The seeds are often used as a condiment, but they can also be combined with onions, cabbage, pork, potatoes, and especialy spice blends and rubs. Dill seeds can also add spiciness to shellfish dishes and be combined with white wine vinegar to make dill vinegar. For a special treat put up your own canned dilled carrots or dilled green beans. One of our favorite dill recipes:
Dill and Collyflower Pickle
“Boil the Collyflowers till they fall in pieces; then with some of the stalk and worst of the flower boil it in a part of the liquer till pretty strong. Then being taken off strain it- and when settled, clean it from the bottom. Then with Dill, gross pepper, a pretty quantity of salt, when cold add as much vinegar as will make it sharp and pour all upon the Collyflower.”
----“Acetaria, a Book About Sallets,” 1680, by John Evelyn.
For centuries people have pickled food in order to preserve it. While our ancestors pickled many different kinds of foods, including meat, fish and fruits, cucumbers are the most common pickled food in America today. Today, dill is used mainly for making pickles. We consume more than nine pounds of pickle products per person each year.
PLANTING AND GROWING: Dill is one of the easiest herbs to grow and would make a great first herb for someone who has never grown herbs before. You won't even have to start them indoors - just plant your dill seeds right in the garden where you want them to grow. Dill likes to be planted in cool weather and prefers a well-drained, fertile soil in full sun. Dill plants are rather fragile, it’s best to plant it in clumps rather is rows so that the stronger plants support the weaker ones.
Occasionall
y it may be necessary to provide support. Push stakes into
the ground around the plants and enclose with string rather than
attempting to support each plant individually. Make several small
sowings in succession so that you have a supply of fresh leaves
throughout the summer. Feed plants with a liquid fertilizer after
cutting to promote new growth. Keep dill plants well away from fennel,
otherwise they will cross-pollinate and their individual flavors will
become muddled. Dill HARVESTING: The optimum time for harvesting dill is in the early morning. The higher moisture content of the plants, when harvested at this time, results in better flavor. Do not let your dill plants bolt if you want a continuous supply of dill for harvesting, keep their tops trimmed regularly. Dill weed is best harvested before the plant is fully mature and before the flower buds have opened.
Dill seed is harvested at the end of the plant’s life cycle. The flowers will be spent, the stems will start drying out, and the seeds will have turned a golden brown color. Place a brown paper bag over the seed heads and tie the opening closed. Cut the stem off at the base of the plant. Next, hang the stems upside down in a warm, well ventilated area to dry. Take the stems down after about two weeks and crush the dried seed heads in your hands over a container to separate the seeds from the seed head.
STORING Dill: Fresh cut dill can be stored in the refrigerator safely for two to three days. The stems can be placed in a cup of water to help keep the leaves fresh. A majority of cooks prefer fresh dill to dry because of its superior flavor. However, there are several methods for preparing dill weed for long term storage.
To dry naturally, lay freshly harvested dill on waxed paper and place it in a warm, dark spot with good air circulation. Dill weed can also be dried in a food dehydrator or frozen. The leaves should then be placed in an airtight container and stored in a dark place. Fresh dill sprigs can be frozen for up to two months, but be prepared for it to darken a bit in color. No need to thaw it before using. Frozen dill weed will still have more flavor than dried dill
