A sharp flavour with a hint of citrus and licorice, the dill plant provides feathery leaves for herbs, as well as oval shaped seeds that constitute the dill spice. Dill has been used for thousands of years as both a food and a medicine. Historians know that dill was used as a flavouring in ancient Egypt, tracing its culinary use as far back as 5,000 years.
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Dill’s genus Anethum comes from the Greek word for this plant, meaning “strong smelling”; In 1st century Rome, dill weed was considered a symbol of good luck, while Ancient Egyptians used it to ward off witches.
Grows best in a well drained soil that is rich in organic matter. Dill will tolerate some shady conditions but will not grow nearly as bushy; When planted in a garden, dill attracts honeybees, beneficial insects and other pollinators. The aroma is also said to repel aphids and spider mites!
Harvest above the crown for fresh dill leaves after plants have reached a minimum of 20 cm (8 inches) tall; Dill leaves have the best flavour before the flowers have bloomed, so keep that in mind when planning your harvest; Harvest the leafy foliage or the entire plant to dry for canning or preserving.
Used to treat gastrointestinal upset in traditional medicine globally and modern research supports its use to relieve flatulence; Many claim this herb’s essential oil to have antimicrobial, antifungal, and antioxidant properties; Both dill seeds and herbs are rich in Flavonoids, a plant compound that is associated with a reduced risk of heart disease, stroke, and some forms of cancer.
High in Manganese and Vitamin C and K.
Use fresh in salads, dips, and pasta sauces or add me to canned and pickled items! I especially pair well with salmon! Add to dishes at the end of the cooking process so that it will not lose its pungency.
EVERYTHING BAGEL QUICHE
SPICED LAMB AND DILL PASTA