Information About Anethum Graveolens

Difficulty:
Easy
Cost:
$1-$50
Average rating:

The Latin name for the herb known as dill is Anethum graveolens. Dill has been cultivated in England since the 16th century and was introduced to the United States at the commercial level during the 19th century. The name Dill is from the old Norse word dilla which means 'to lull.' The name was given because of dill's ability to soothe the upset tummies of colicky babies.

Originally from Russia, dill is a crop plant in Poland, Russia, and Scandinavia. However, anyone can grow dill in his or her yard since it is a hardy annual and is quite easy to grow.

Step 1:

Appearance of Dill

  • Dill grows up to 3 feet tall and sends up terminal umbels (clusters) of tiny yellow flowers when it blooms.
  • The seeds are medium brown with a tan rim. They are flat, oval seeds with a slight curve.
  • The leaves are slim and feathery with a fern-like appearance.
Step 2:

Cultivation of Dill

  • The best way to propagate dill is to plant from seed directly where the plant is intended to grow as it dislikes being transplanted.
  • Dill should be planted in well-drained, nutrient-rich soil in full sun.
  • The plant needs regular moisture. If planted in poor soil or not adequately watered, the plant will bolt.
  • Avoid planting near fennel since the plants will cross pollinate.
  • Dill is prone to a variety of garden pests. Aphids, slugs, and caterpillars all love this plant.
Step 3:

Aroma and Taste

  • The aroma is similar to caraway.
  • The primary difference between the seeds and the leaves (dill weed) lies in the level of pungency. The taste of the seeds is warm, pungent, and slightly bitter. Dill weed has a more subtle flavor with a hint of anise.
Step 4:

Culinary Uses

  • The seeds are the main ingredients in the appropriately named dill pickles (also known as pickled cucumbers).
  • In Scandinavian regions, the seeds are also used in breads, potatoes, and seafood.
  • Russians use it in soups and stews.
  • The French prefer to use the seeds in pastries and cakes.
  • In India it is used in curries, rice dishes, soups, pickles, and chutneys.
  • Dill weed is a popular accompaniment to fish dishes because it helps remove the 'fishy' flavor of strong fish.
Next time you make fish, soup, or stew, experiment with dill. Start with dill weed since it is not as likely to over-
power the flavor of the dish that you are making. Experiment with this ancient herb.

Be the First to Comment on this Article