Herbs & Spices
About Dill - Anethum graveolens
The Latin name anethum is from anethom, an ancient Greek name for the dill plant; graveolens means “heavy scented.” The English name dill is a derivative of the old Norse word dilla, which means “to lull,” due to it’s calming effect on the digestive tract.
Dill is a member of the parsley family native to the Mediterranean region and southern Russia. Used since time immemorial, it makes its first written appearance in an Egyptian medical work of about 3000 B.C. Among the Greeks, it was used as a food, a perfume, and an incense. The Romans chewed dill seeds to promote digestion, and they hung dill garlands in their dining halls, believing the herbs would prevent stomach upset.
The plant yields two different herbs: dill seed, which is the fruit of the plant, and dill weed, which is the top eight inches of the graceful, feathery leaves. Dill is a fragrant, decorative plant whose delicate flavor cannot be matched by any other herb. The leaves have a subtle piquant flavor, similar to mild caraway. The seeds have a slightly sharper and bitter taste.
Dill contains an essential oil that includes carvone and other components that give it its unique fragrance. Dill oil has been proven to help lower glucose levels by normalizing insulin levels.
Dill is highly prized in Scandinavian, Russian and Polish cooking, but is used in the United States primarily in pickles, potato salad and sauerkraut.
Storage
Fresh green dill weed is best kept loosely wrapped in a lightly damp towel in the refrigerator. Do not wash until you are ready to use it, and use it as quickly as possible. Dill seed is most flavorful when used as fresh as possible, but will keep well for up to six months dried and stored in an airtight jar in a dark, cool place.
Preparation Tips
Because of its unique flavor, dill is most often used alone rather than with other herbs and spices. However, it is sometimes paired with basil and oregano, and dill seed is an important ingredient in dal curry blends.
Dill Weed:
Use delicate dill weed in fish or chicken dishes.
Add dill weed to cucumber, potato, chicken or tuna salads.
Use dill weed in yogurt or cream cheese—based dips.
Add a bit of fresh dill weed to your next mixed green salad...or add it to a simple vinaigrette.
Dill Seed:
Add some dill seed to salad dressings or simply sprinkle some seeds over the top of a salad.
Use dill seed in homemade breads, biscuits and rolls. Dill seeds may be substituted on a one to one ratio for caraway seeds in any bread recipe.
Use dill seed in pickling mixtures.
Toss some dill seeds into mashed potatoes for a unique flavor.
Chewing a few dill seeds will help eliminate bad breath.
Sources: “Whole Foods Companion,” Dianne Onstad, 2004 and “Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
Nutrition Facts
Dill seeds are low in saturated fat and very low in cholesterol and sodium. They are a good source of vitamin C, copper, manganese, dietary fiber, calcium and iron.
(1 tablespoon dill seeds)
Calories 20
Total Fat 1g
Cholesterol 0mg
Sodium 1mg
Total Carbohydrate 4g
Dietary Fiber 1g
Sugars ~
Protein 1g
Vitamin A 0% RDA
Vitamin C 2% RDA
Calcium 10% RDA
Iron 6% RDA
Manganese 6% RDA
Potassium 2% RDA
Copper 3% RDA
Source: www.nutritiondata.com.