Dill

This article is about the herb. For other uses, see Dill (disambiguation).

Dill
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Asterids
Order:	Apiales
Family:	Apiaceae
Genus:	Anethum L.
Species:	A. graveolens
Binomial name
Anethum graveolens L.

Dill (Anethum graveolens) is a perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens (L.) C.B.Clarke.

Growth

40–60 cm (16–24 in), with slender stems and alternate, finely divided, softly delicate leaves 10–20 cm (3.9–7.9 in) long. The ultimate leaf divisions are 1–2 mm (0.039–0.079 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (0.039 in) broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm (0.79–3.5 in) diameter. The seeds are 4–5 mm (0.16–0.20 in) long and 1 mm (0.039 in) thick, and straight to slightly curved with a longitudinally ridged surface.

Origins and history

Dried dill umbel

Dill originated within an area around the Mediterranean and the South of Russia. Zohary and Hopf remark that "wild and weedy types of dill are widespread in the Mediterranean basin and in West Asia. Although several twigs of dill were found in the tomb of Amenhotep II, they report that the earliest archeological evidence for its cultivation comes from late Neolithic lake shore settlements in Switzerland. Traces have been found in Roman ruins in Great Britain.

In Semitic languages it is known by the name of Shubit. The Talmud requires that tithes shall be paid on the seeds, leaves, and stem of dill.

Nomenclature and taxonomy

The name dill comes from Old English dile, thought to have originated from a Norse or Anglo-Saxon word dylle meaning to soothe or lull^{[citation needed]}, the plant having the carminative property of relieving gas. In Romania it is called Mărar and is used for preparing Borscht or Pickles.

Uses

Dill weed, fresh

Nutritional value per 100 g (3.5 oz)
Energy	180 kJ (43 kcal)
Carbohydrates	7 g
- Dietary fiber	2.1 g
Fat	1.1 g
Protein	3.5 g
Vitamin A	7717 (154%) IU
Thiamine (vit. B1)	0.1 mg (9%)
Riboflavin (vit. B2)	0.3 mg (25%)
Niacin (vit. B3)	1.6 mg (11%)
Pantothenic acid (B5)	0.4 mg (8%)
Vitamin B6	0.2 mg (15%)
Folate (vit. B9)	150 μg (38%)
Vitamin B12	0 μg (0%)
Vitamin C	85 mg (102%)
Calcium	208 mg (21%)
Iron	6.6 mg (51%)
Magnesium	55 mg (15%)
Manganese	1.3 mg (62%)
Phosphorus	66 mg (9%)
Potassium	738 mg (16%)
Sodium	61 mg (4%)
Zinc	0.9 mg (9%)
Copper	0.14 mg (7%)
Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database

Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs, mainly in Finland, Sweden, the Baltic, in Russia, and in central Asia.

Like caraway, its fernlike leaves are aromatic and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.

Dill seed is used as a spice, with a flavor somewhat similar to caraway but also resembling that of fresh or dried dill weed. Dill seeds were traditionally used to soothe the stomach after meals. Dill oil can be extracted from the leaves, stems and seeds of the plant.

In Arabic, dill seed is called ain jaradeh (means cricket eye) used as a spice in cold dishes like fattoush and pickles.

In Arab coutries of the Persian Gulf, dill is called "shibint" and is used mostly in fish dishes; dill is also used in Iranian "Aash" recipes, and is called "sheved" (also "shevid") in Persian. Very rarely it is used in chicken dishes.

In Lao cuisine and parts of northern Thailand, dill is known in English as Laotian coriander and Lao cilantro (Lao: ຜັກຊີ, Thai: ผักชีลาว). In the Lao language, it is called Phak See, and in Thai, it is known as Phak Chee Lao. In Lao cuisine, the herb is typically used in mok pa (steamed fish in banana leaf) and several coconut milk-based curries that contain fish or prawns.

In Romania dill is used on a national scale as an ingredient for soups and other dishes; it is often mixed with salted cheese and used as a filling for the langos. Another popular dish with dill as a base ingredient is the dill sauce.

In Vietnam, the use of dill in cooking is regional, specifically northern Vietnamese cuisine.

In Iran, dill is known as "Shevid" and is sometimes used with rice and called "Shevid-Polo".

In India, dill is known as "SHEPU" or "SHAPU" in Marathi, 'Savaa' in Hindi or 'Soa' not related to Soy, in Punjabi. In Telugu it is called soya and soya-kura (for herb greens). It is also called 'sapsige soppu' (ಸಪ್ಸಿಗೆ ಸೊಪ್ಪು) in Kannada. In Tamil it is known as Sada kuppi(சதகுப்பி). In Malayalam, it is ചതകുപ്പ(Chathakuppa)or ശതകുപ്പ(Sathakuppa). In Sanskrit, this herb is called Shatapushpa. In Gujrati it is known as hariz. In India, dill is prepared in the manner of yellow Moong dal as a main-course dish. It is considered to have very good anti-gas properties, and hence it is used as mukhwas, or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth.

In Manipur, India Dill locally known as "Pakhon" is an essential ingredient of Chagem Pomba – a traditional Manipuri dish with fermented soya bean, and rice.

In Serbia, dill is known as "Mirodjija" and used in addition to soups and dishes, also in potato salads and French fries.

In Canada, dill is a favourite herb to accompany poached salmon.

In Santa Maria, Azores, dill (Endro) is the most important ingredient of the traditional Holy Ghost soup (Sopas do Espírito Santo). Dill is found practically anywhere in Santa Maria, and curiously rare in the other Azorean Islands.

In Anglo-Saxon England, as prescribed in Leechdoms, Wortcunning, and Starcraft of Early England (also called Læceboc) (many of whose recipes were borrowed from Greek medicinal texts), dill was used in many medicines, including medicines against jaundice, headache, boils, lack of appetite, stomach problems, nausea, liver problems, and much more.

Cultivation

Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for 3–10 years.^{[citation needed]}.

The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm dry place for a week. The seeds then separate from the stems easily for storage in an airtight container.

Companion Planting

Dill plants

When used as a companion planting, dill draws in many beneficial insects as the umbrella flower heads go to seed. Fittingly, it makes a good companion plant for cucumbers. It is a poor companion for carrots and tomatoes.

Aroma profile

• Apiole and Dillapiole
• Carvone
• Myristicin
• Umbelliferone

Toxicology

• Antibacterial activity against Staphylococcus aureus
• Antimicrobial activity against Saccharomyces cerevisiae

External links

• Indian Spices names
• Plants for a Future: Anethum graveolens
• 'A Modern Herbal' (Grieves, 1931)
• Jepson Manual Treatment
• USDA Plants Profile
• GRIN Species Profile
• The Self-Sufficient Gardener Episode 17 My Favorite Herbs - Dill