The Herbs in My Garden

Part I:

Dill, It’s Not Just For Pickles
Holly Miller

Anethum graveolens

Dill is a herb which has a long history of both medicinal and culinary use.

Native to the Mediterranean region, dill is an annual or biennial herb which grows up to three feet high. I have found it easy to start from seed, but sometimes buy bedding plants too so that I have plants of different ages to use throughout the summer. It usually has one main stem and small, yellow flowers arranged in clusters which appear here in early to midsummer. Dill's feathery leaves are aromatic and are blue-green in color. The plants will self-sow here in the south if allowed to go to flower and drop seeds.

Seeds are collected by carefully clipping the flower heads when they are mature. Gently place them in a paper bag and, as the seeds dry, they will drop off into the bag. When the majority of seeds have dropped, remove the flower heads, place the seeds in an airtight container and keep in a cool, dry place until needed. The seeds can be used fresh or dried, whole or crushed in a mill or grinder.

Leaves should be used fresh or air-dried, stored in an airtight container and kept out of sunlight. The dried leaves are also known as “dillweed“. Seeds and leaves are aromatic - even more so when dried - so their scent will be absorbed by the container if stored for a time in plastic or in glass with a plastic lid.

Most Common Uses of Dill

• Culinary – the leaf, seed, and flower are used to flavor soups, meat and fish dishes, cakes and breads, and are used in pickles and condiments.
• Cosmetic – the seeds of dill are chewed to freshen breath; used as a fragrance component in perfumes, soaps and detergents.
• Aromatic – dill is used in aromatherapy as an essential oil; useful for help with a number of ailments, especially digestive difficulties, but also used with nursing mothers to promote the flow of milk.
• Medicinal – dill is rich in mineral salts and can help with a salt-free diet. Dill water is a popular pharmaceutical digestive preparation.

The word “dill” comes from the Norse “dilla”, meaning “to lull”. Dill is considered carminative, stomachic and slightly stimulant. Both seeds and leaves are edible.

Culinary Uses:

Dill is mainly used in pickling, where most of the plant is used. “Dill Pickles” have become a North American classic and in Europe Sauerkraut and dill vinegars have been popular for centuries. It is especially popular in Russia and Scandinavia, where it is used in courts-bouillons and sauces for fish, pickled salmon, casseroles and soups. It is also used on cakes and breads, particularly in rye breads, the way caraway is used. Dill should be used sparingly as the flavor grows. Its flavor works well in sour cream and yogurt sauces. The chopped fresh leaves are frequently used with trout and salmon, shrimp, deviled eggs, green beans, cauliflower, beets, soups, cottage and cream cheese.

Dill leaves are delicate and add a distinct flavor to salads, seafood, soups, potatoes, pickles, and butters. The leaves can also be used in vegetable salads.

Other Uses:

As a medicine, dill has been used as a digestive aid for centuries to help with wind, colic and indigestion. Dill water, made from the seeds, is used to soothe babies. A tea made from the leaves can be given to children and adults with digestive problems. Crushed dill seeds, diluted with water, can be used as a nail-strengthening bath. The seeds, when chewed, can be effective in curing bad breath and staving off hunger.

The Pioneer settlers of North America gave their children dill seed to chew throughout long sermons in church. They also filled small cloth bags with the leaves. Chewing on these bags seemed to soothe teething babies. Dilly pillows, made from lavender and dillweed, helped to lull children to sleep with their fragrance.

Recipes:

Below are two very easy, yet lovely, recipes that feature dill.

Creamy Dilled Cucumber and Tomato Salad

Wash fresh cucumbers and peel if desired, cut into ¼”-thick slices, then quarter slices. Rinse tomatoes, cut in half and squeeze to remove most of the seeds and moisture. Dice the tomatoes, add to cucumber pieces, toss with fresh snipped dill leaves, salt & pepper to taste then add sour cream or plain yogurt and stir gently. The amount of sour cream/yogurt needed will depend on the number of cucumbers and tomatoes used.

Baked Salmon with Dill and Lemon

Preheat oven to 350º.

Using one fresh salmon fillet per person, place fish on a baking sheet lightly coated with Pam. Spray the fillets with a little of the Pam also. Sprinkle with fresh snipped dill, salt and pepper to taste.

Bake at 350º until fish flakes easily with a fork (10-15 minutes).

After removing fish to serving platter, squeeze a small amount of fresh lemon juice over them. Garnish platter with fresh dillweed, grape tomatoes and lemon slices.