Dill. Anethum graveolens.

Description of Dill (Anethum graveolens)

Dill is an annual plant originating from the Mediterranean basin and Asia Minor, used by early civilizations and now cultivated worldwide. It grows to less than a meter in height and flowers in the summer months, producing large yellow umbels that house seeds rich in essential oils.

Origin

As a native species to the Mediterranean and Asia Minor, dill has a long history of use by humanity's earliest civilizations. Today, it is grown in nearly every part of the world.

Uses

Dill is utilized for its leaves, flowers, and seeds. It serves as a culinary spice and for making infusions aimed at treating various health issues like gastric acidity. It also has diuretic properties and is used to naturally treat digestive spasms and heavy digestion. Additionally, it is believed to enhance the production of breast milk.

The leaves are the most commonly used part in cooking, available both fresh and dried. Like all aromatic herbs, dill loses much of its flavor and aromatic power when dried. However, dill has a potent flavor, so it should be used sparingly to avoid overpowering other ingredients in a dish.

Culinary Use

Dill is a staple ingredient in many countries, especially essential in the cuisines of Nordic and Baltic nations, primarily for pickling. When used in cooked dishes, dill should be added towards the end of cooking to preserve its aroma and flavor.

With fresh dill, you can flavor a wide variety of dishes. Besides being a traditional companion to fish, it can be added to seafood, meats, rice, salads, flavored vinegars and oils, sauces, etc. It provides a sweet, fresh, and anise-like flavor, a unique taste that no other aromatic plant can offer.