Hardy Annual
Culinary, Medicinal
3 feet high or more, 1 foot wide
Full Sun to Partial Shade
Light, well drained Soil
Dill Anethum graveolens -
"Woe unto you, scribes and Pharisees, hypocrites!
For ye pay tithe of mint and anise and cumin,
And have omitted the weightier matters of the law." – The Bible, St. Matthew XXIII:23
Dill was traditionally believed to have protective powers, and used to counteract the spells and curses of witches and sorcerers. This aromatic sweet herb, first recorded some 5000 years ago in an Egyptian doctor's list of remedies, was known and used by ancient civilizations for its medicinal properties. The ancient Egyptians employed it to treat headaches, and the Romans and Greeks grew it their gardens to use as both food and a perfumed incense, as well as for it therapeutic qualities.
Early New England settlers grew special plants that would reputedly protect against evil spells and other unsociable activities of witches. Among the most effective of the antiwitch herbs were mugwort, vervain and dill.
According to herbal lore, burning sprigs of dill cleared the air and drove away destructive rainstorms.
Cultivated for its charming character, dill develops fine, threadlike leaves with large, yellow, umbrella-shaped flowers in early summer. These are followed by aromatic seeds. For centuries, brides put these seeds and salt in their wedding shoes for good luck, even though it would mean a rather uncomfortable walk down the aisle. As the sole important herb for Jewish chicken soup, dill may deserve credit for the soup's reputed curative powers.
Planting and Care
April to early June, and September to November in frost-free areas. Are prime times to sow dill's flat oval seeds. Plant directly in loamy, moderately fertile garden soil in full sun. Cover the seed lightly and keep the seedbed moist After the seedlings emerge (about 12 days I warm soil), water well and apply liquid fertilizer once a week. A 2 to 3 foot row planted each month as soon as the soil can be worked will provide plenty of foliage about 4 weeks after germination. Allow about 2 weeks between harvests. If growing plants to harvest seeds, do not remove any foliage. Maintain 12 to 16 inches of space between plants.
Harvesting and Use
Perhaps what has made dill eternal in the hearts of Americans is its close association with pickles. Although pickles can be flavored with any number of seasonings, dill is delicious with recipes of any ethnic origin, from sweet gerkins to sour pickle chips to everything in between. Fresh dill's astringent quality can also provide a flavor spark to salads, root vegetables such as potatoes, fresh light flavored fish, eggs, cream sauces and dips. Containing potassium, sodium, sulfur, and phosphorus, dill is also good for you.
Dill seed, by contrast, tastes quite different from its leaf. Nutty and mildly peppery, we use the seeds for rich foods such as breads, butters and cheeses, marinated fish, Indian curries and herb salt. Dill seeds also make lovely tisanes-teas for health. They possess carminative qualities, which means they alleviate flatulence, colic and general digestive complaints.
Read our Archived Herb Articles
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Rosemary, Rosmarinus officinalis Our herb of the month in March 2007. CLICK
HERE
Lemon Balm, Melissa officinalis Our herb of the month in February 2007. CLICK
HERE
Tarragon, Artemisia dracunculus var. sativa Our herb of the month in January 2007. CLICK
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Ginger, Zingiber officinale Our herb of the month in November 2006. CLICK
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Chamomile, Roman or German Chamaemelum nobile or Matricaria recutita Our herb of the month in October 2006. CLICK
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Nasturtium, Tropaeolum majus Our herb of the month in September 2006. CLICK
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Cayenne, Capsicum frutescens Our herb of the month in June 2006. CLICK
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Lemon Verbena, Lippia citriodoro Our herb of the month in May 2006 . CLICK
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Scented
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species) Our herb of the month in April 2006 and Herb of the Year 2006 . CLICK
HERE
Mexican Mint Marigold, (Tagetes Lucida)
Our herb of the month in March 2006. CLICK
HERE
Rose, Rosa Species Revisit Rose, our herb of the month in February 2005.CLICK
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Sweet Bay, (Grecian Laurel)
Laurus nobilis Our herb of the month in January 2006. CLICK
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Herbs of the Bible Our herb of the month in Decembers 2005. CLICK
HERE
Sage, (Salvia species) Sage was our herb of the month in November 2005. CLICK
HERE
Lemongrass, (Cymbopogon citratus)Tender perennial Lemongrass was our herb of the month in October 2005.CLICK
HERE
Dandelion, Taraxacum
officinale Dandelion was our herb of the month in September 2005.CLICK
HERE
Borage, Borago officinalis Borage was our herb of the month in August 2005.CLICK
HERE
Basil, Ocimum basilicum Basil was our herb of the month in July 2005.CLICK HERE
Scented Geranium,
Pelargonium
species Parsley was our herb of the month in May/June 2005.CLICK
HERE
Parsley, Petroselinum
sativum Parsley was our herb of the month in March/April
2005.CLICK
HERE
Rose, Rosa Species Rose was our herb of the month in February 2005.CLICK
HERE
Arugula, Roquette, Eruca vesiceria sub, sativa Arugula was our herb of the month in January 2005.
CLICK
HERE
Calendula, Pot Marigold, Calendula officinalis Calendula was our herb of the month in December 2004.
CLICK
HERE
Winter Savory, Satureja
Montana Winter Savory was our herb of the month in November
2004. CLICK
HERE
Coriander, Cilantro, Coriandrum sativum Echinacea was our herb of the month in October 2004.
CLICK
HERE
Echinacea (Purple Coneflower) Echinacea was our herb of the month in September
2004.CLICK
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Lemon Verbena Mint was our herb of the month in August 2004.CLICK HERE
Mint Mint was our herb of the month in July 2004.CLICK HERE
Hoja Santum Hoja Santum was our herb of the month in June 2004.CLICK
HERE
Lavender Lavender was our herb of the month in May 2004.CLICK HERE
Thyme Thyme was our herb of the month in April 2004.CLICK HERE
Oregano Oregano was our herb of the month in October 2003.
CLICK
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Peppermint Ideas Peppermint was our herb of the month in August 2003.
Our readers sent in these ideas on how they use peppermint.CLICK HERE
