Anethum graveolens Dill Related species:
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Dill is mentioned in a 5,000-year-old
Egyptian medical treatise, and appears in all old herbals, especially as
an effective remedy for hiccups. Dill is native to Asia Minor. The Greeks
used dill in perfumes and the Romans wore it around their heads at festivals.
It was thought that wearing a spray of dill would bring good luck and,
in many countries, brides would place a sprig of dill, together with a
pinch of salt, in their shoes. Some would also carry a posy of dill to
their wedding.
The old Norse name for dill was "dilla", which means "to dull". The oil from the leaves contains a gentle sedative, and was used as a soothing digestive and to relieve flatulence. Dill was once widely used to comfort babies with colic, and to encourage sleep. It is rich in minerals, potassium and sodium. Dill seeds are aromatic, slightly reminiscent of caraway seeds, and contain volatile oils. They are used to flavour root vegetables, cakes and sweets. The fresh leaves are popular in Scandinavian fish dishes, soured-cream sauces and potato salads. The unripe seeds and flowers have been used for centuries to flavour vinegar and pickles, especially pickled cucumber. Dill is a hardy annual that thrives in a sunny, sheltered position. It is sometimes grown as a companion plant with cabbages, but is said to have a suppressive effect on carrots. Its asparagus-like foliage makes it an attractive container plant. |