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 seeds have a sweet and aromatic bouquet, similar to caraway due to the essential oil carvone. The taste is similar to anise with a touch of sharpness and lingering warmth.

Culinary uses   Dill seeds are commonly used in pickling and to flavour vinegar. They are often added to bread and cakes in Scandinavian countries. 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   Dill seed will keep for up to 2 years if stored in an airtight container, but ground dill seed will not keep.

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