Definition:

Originating around the Mediterranean and in the Middle East, dill (Anethum graveolens L.) has been cultivated in Europe for perhaps 12000 years. It was found in Neolithic settlements in Switzerland and in Roman ruins in Great Britain. It was used as a sign of prosperity and as a herbal remedy for hiccups, gas and to sooth the stomach. It is the most common herb grown in Germany.

Dill grown in the garden reaches its maximum height of two or more feet by mid-summer.

It blooms and sets seed rather quickly, except for some hybrids which are bred for the leaves and late bolting. It is easy to grow as long as it is kept from drying out.

You can find it in the supermarket in packages of dill leaves to be used fresh, or as whole, semi-dried plants (July-August) to be used for pickling.

Dill has carminative properties, which means its consumption helps fight flatulence and gas. This is also true for caraway and fennel.

Dill has essential oils which provide the fragrance and medicinal value, such as carvone (in cumin and mandarin oranges), limonene (strong smell of oranges), terpinene (also in marjoram and cardamon), pinene (also found in conifers), apiol (celery and parsley) and cymene (also in thyme and cumin) and many others. The fresh seeds can be up to 2-4% essential oils.

Fresh dill is used in salads, fresh sauces, especially cream sauces, vegetable dishes, vinegar essences and pickles. Dill seed is used in many pickle recipes. You should use dill with a light hand, however, because it can easily overpower other tastes in the food.

Dill, and other fresh herbs, can be frozen for year-round use. Place the cleaned, chopped herbs in ice-cube trays, fill with water and freeze. Store in labeled, plastic bags. See image of prep.

Alternatively, see this blog for a second way to freeze soft herbs.