Dill Tips

Botanical name: Anethum graveolens ▪ Family name: Umbelliferae

Dill is an annual plant of the parsley and carrot family, and grows to a height of about 1 m. Its feathery, fern-like leaves are used as a herb and the seeds as a spice. Much of the commercial crop is used to obtain dill weed oil.

Native range: Southern Russia, Western Asia, Eastern Mediterranean

Major producers: India, Russia, Scandinavia, Turkey, USA, South America

Harvesting: Dill is harvested throughout the year. For dill seeds, the crop is harvested when the seeds are ripe and have lost most of their moisture content. For dill oil, the crop is harvested just as the plant begins to form seed stalks.

Taste and aroma: Dill leaves have a clean, fragrant aroma of anise and lemon. The taste is mild with hints of anise and parsley.

Culinary uses: Fresh dill is an excellent accompaniment for fish and other seafood dishes. In northern and central Europe dill is used with root vegetables, cabbage, cauliflower, and cucumber. Dill leaves are often used in salad dressings and sauces. In India, dill seeds and leaves are used in curry powders and masalas.

Other uses: The essential oil from dill is used in meat seasonings and some alcoholic beverages. Dill oil is also used in some medicines for digestive problems.

Historical uses: Dill was widely used in Greek and Roman times. In the Middle Ages it was thought to have magical properties and was used in witchcraft, love potions, and as an aphrodisiac.

Storage: Dried dill leaves will keep their flavour and aroma for up to a year or more when stored in an airtight container in a cool place.