Dill
Anethum graveolens
Dill, Anethum graveolens
Dill is a very attractive annual herb in the Umbelliferae, or carrot family. Originating in S.W Asia and southern Europe, dill provides a mild, fennel-like flavouring in the leaves and seeds. From June-September, very attractive flowers develop, popular with beneficial insects such as hoverfly and lacewing that prey on aphids.
Ancient Egyptian physicians' records show that dill has been grown for at least 5000 years. Excavations of Roman dwellings in Britain show that it has been grown here for a long period.
Although during the middle-ages dill was grown to ward off witches, it was also used to lessen coughs and headaches. Today, it is still commonly used to calm babies suffering from flatulence and coughing. This tonic is sold as 'Gripe Water'.
The name dill originates from the Norse, 'dilla' meaning to 'lull'. This reflects its property of soothing.
Dill seeds were once known as 'meeting house' seeds. They were chewed during the long 16 - 17th century church sermons in the hope to stave off hunger.
Advantages of this herb
The delicate leaves of this herb contain an almost sweet, fennel like bouquet which adds a lovely flavour to many dishes including 'gravlax' - a Scandinavian salmon dish.
Dill tea is a remedy for tummy upsets, flatulence and colic. Dill also claims to reduce the problem of hiccups, help insomnia as well as aiding nursing mothers to increase milk flow.
Growing
In general, dill can grow in most soils, but grows best in well drained, nutrient poor soil. Place in a full sun position, sheltered from winds.
Propagation
- Sow from seed April - June
- Sow in shallow drills or
- Sow in pots of plug trays
- When large enough to handle, thin out to 20cm (8in)
- Be careful as the seedlings do not like being transplanted
- To provide succession of plants sow every 3-4 weeks
- Keep well-watered in hot summers
- Harvest seeds in autumn
- Dill self-seeds, and seeds remain viable for three years - so remove all seed heads before composting
- Do not plant near fennel if aiming to save seed
Harvesting
Both the leaves and the seeds can be used, the seeds have a stronger flavour.
Fresh leaves can be harvested about eight weeks after seed has been sown, at about 15cm (6in) high. Fresh leaves are said to taste better before flowering.
Fresh leaves are a tasty addition to salads and fish, egg and potato dishes.Leaves for drying - cut when 25-30cm (10-12in) high.
Seeds - harvest in the autumn. Seeds are used in pickles and vinegars as well as tisanes. 'Dill cucumber pickle' is very popular in Europe and USA.
Seeds for pickling: cut when flowers and seeds are on the seed head at the same time.
Seeds for sowing, and drying for flavouring: leave seeds on the plant till brown before collecting. Be careful, as they drop quickly. Ground seeds are used in salt free diets
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