Dill
Anthriscus Cerefoilum
Culinary uses:
Sweet
and aromatic, intermediate between Anise and Caraway. The herb,
especially when fresh, has a much sweeter fragrance than it's dried
fruits (often misnamed “dill seeds”) . Dill's bright green color is an
attractive addition to noodles and rice. The seed can have a tendency
to dominate. The seeds and herb are a flavorful addition to breads and
other baked goods. Dill weed's flavor pairs well with fish, mild
cheeses, egg dishes, vegetable dishes, cream sauces, and it is
especially good on potatoes. Cucumbers are another food that partners
well with dill, either in salads, chilled soups or on tea sandwiches.
Dill has a simple, clean taste. When using dill leaves, it is best to
use it fresh rather than dried to get the most flavor. If using dill in
a hot dish such as a stew or a sauce, be sure to add it just before
serving, as it loses its flavor in the heat.
Tips:
A related species (A. sowa)
is grown in India; its fruits are larger but less fragrant. Therefore,
when dill is asked for by an Indian recipe, it is advisable to reduce
the amount of dill by about 30 to 50%, unless the book was explicitly
written for Westerners.
Storage:
To
store fresh dill weed, wrap loosely in plastic and keep in the
vegetable bin of your refrigerator for three or four days. Store dill
seed in a cool, dry, dark place and use within six months for best
flavor.
Description:
It grows to 40-60 cm tall, with slender stems and alternate, finely
divided, softly delicate leaves 10-20 cm long. The ultimate leaf
divisions are 1-2 mm broad, slightly broader than the similar leaves of
fennel, which are threadlike, less than 1 mm broad, but harder in
texture. The flowers are white to yellow, in small umbels 2-9 cm
diameter. The fruit are 4-5 mm long and 1 mm thick, and straight to
slightly curved with a longitudinally ridged surface.
Origin:
Native to southern Europe and western Asia. The word “dill” comes from
the Norse “dilla”, meaning “to lull”. It has been suggested that dill
was used to relieve stomach pain in babies (due to its anti-flatulent
power) and thereby “soothed” them. Most imported dill stems from Egypt,
other Mediterranean countries or Eastern Europe. The ancient Greeks
considered dill to be a sign of wealth. They even flaunted their wealth
by burning dill scented oil . On the more practical side, Hippocrates
had a recipe for cleaning the mouth: "Clean teeth with ball of Wool
dipped in Hone {honey}, rinse with 1 tsp. of dill seed boiled in 1/2
cup of white wine." How well it works is uncertain, but it sure sounds
tasty. In the middle ages, dill was used as an ingredient in love
potions, and also as a protection against evil and witchcraft.
Cultivation:
Being
native to southern Europe and western Asia, dill requires full sun,
good drainage, and rich soil to thrive. Despite its frail appearance,
dill (Anethum graveolens) is considered a hardy annual and
drought resistant. In mild climates its seeds can be sown in fall to
overwinter and produce an early spring crop. Whether planted in fall or
in spring, it is best to sow the seeds directly into the ground as they
do not transplant well, often flowering prematurely. This can also
happen if the plants are overcrowded, lack sufficient water, reside in
poor soil. Plant dill in clumps to get the maximum, bushy effect. Dill
can even be grown indoors if given a sunny location with six hours of
light. For a vibrant splash of color, try interspersing the dill with
orange pot marigolds. Sowing new batches every two weeks will keep your
herb supply constant. Dill sprouts easily and will self-seed. Dill is
also a helpful plant to have in the garden since it attracts beneficial
insects whose larvae feed on aphids making it a good plant to protect
your roses. To harvest dill, just snip what you need with a scissors,
leaving the rest of the plant to keep growing.
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