(Anethum graveolens)
The Basics:
Native to the Mediterranean, Africa, and Eastern Europe, dill has delicate greenish-blue fronds similar in appearance to fennel fronds. But with a tart and savory zing, dill doesn’t share fennel’s licorice flavor. Bursting out in tiny yellow blossoms in late summer, dill adds its own unique taste to a wide variety of cuisines.
Planting Instructions:
Because dill is so delicate, seedlings do not replant well. Seeds should be planted directly into slightly basic soil, only an inch or so deep, in a sunny spot with plenty of protection from harsh winds. Dill seeds should be spaced ten inches apart. New dill seeds can be snipped off the ends of stalks and planted immediately to maintain a constant supply of dill throughout the summer.
Fun Facts:
Today, dill may be most commonly associated with pickles, but the Greeks used dill oil as a perfume.
Nutritional Properties:
The word “dill” comes from the Norse word “dilla” meaning “to lull.” Anethum graveolens probably garnered this common name because it was believed to be soothing to the stomach. In ancient times, it was even given to babies in the hope of preventing hiccups. Dill is a good source of calcium, which might actually account for its reputation as a natural digestive aid and antacid.
How to Use:
Dill gives Greek tzatziki sauce its distinctive flavor. Mixed with yogurt, cucumbers, lemon, and mint, dill makes tzatziki the perfect sauce for gyro sandwiches, lamb kebabs, even grilled fish. Dill is also delicious in Russian dishes like borscht, a creamy beef stew made with beetroot, onions, and lots of fresh dill. Of course, dill isn’t too shabby in less ambitious recipes either; in a pinch, try mixing a little chopped fresh dill into cream cheese. A shmear of that on your toasted bagel in the morning can turn a boring breakfast into a dill-icious one!
