Herb Of The Week - Dill - A Little Info & History

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A little Dill info to get your feet wet

 

*Smile*

Chris (list mom)

 

Many Wonderful New & Sale Items

Including Muscovado Sugar

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http://www.culinarycafe.com/Spices_Herbs/Dill_Seed_Weed.html

 

General Description

Dill is a tall, feathery annual, Anethum graveolens, in the parsley

family. Both Dill Seed and Weed (dried leaves) come from the same plant.

 

 

Geographical Sources

United States and India

 

Traditional Ethnic Uses

Dill Seed and Weed are widely used in pickling as well as in German,

Russian, and Scandinavian dishes.

 

Taste and Aroma

The Dill Seed flavor is clean, pungent, and reminiscent of caraway. Dill

Weed has a similar but mellower and fresher flavor.

 

History/Region of Origin

Dill is indigenous to the Mediterranean area and southern Russia. It has

been used since ancient times. Babylonian and Syrian herbalists used it,

and Romans thought it was an effective stimulant for gladiators.

Although native to the Mediterranean region, it became a staple in

northern Europe where it is still popular. In fact, the name is derived

from the old Norse word " dilla " meaning " to lull " because it was used to

lull babies to sleep, and as an antidote to witchcraft and sorcery. Dill

Weed is currently gaining popularity in North America.

 

A Few Ideas to Get You Started

Dill Seed and Dill Weed are not good substitutions for each other. The

seed has a camphorous, slightly bitter flavor, and the weed has a

delicate flavor. Dill Seed is good sprinkled over casseroles before

baking and used in salad dressings. Dill Weed, with its delicate flavor,

enhances fish, shellfish, vegetables, and dips.