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Dill
Anethum graveolens
Apiaceae
(Dillweed)
Description:
Grey-green feathery leaves have a strong parsley-caraway scent. Resembles fennel in appearance but has a matte finish rather than glossy.
Origin:
Native to SW Asia; naturalized in Mediterranean, Scandinavia and N America.
Culinary Uses:
Add to salads, soups and grilled meats.
Traditionally used in Scandinavian cuisine with eggs, mayonnaise, fish (gravadlax preserved salmon), seafood and potatoes.
Sprigs added to pickles and vinegar.
Other:
Dill is from the Saxon word ‘dilla’ meaning ‘to lull’.
Ancient Greeks used it to cure hiccups.
Mentioned in the bible as a method of paying of taxes.
Used as protection against Witchcraft and for love potions in the Middle Ages.
Used in proprietary medicine, soaps, detergents and flavouring in the food industry.
In the garden, it attracts beneficial insects.
Sowing to Maturity:
19 - 30 days
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