Dill: Difference between revisions
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==External links== |
==External links== |
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Is also known as a big penis. |
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{{commons|Anethum graveolens}} |
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*[[List of Indian spices|''Indian Spices names]] |
*[[List of Indian spices|''Indian Spices names]] |
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Revision as of 08:29, 4 October 2012
| Dill | |
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| Scientific classification | |
| Kingdom: | |
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| Genus: | Anethum |
| Species: | A. graveolens
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| Binomial name | |
| Anethum graveolens | |
Dill (Anethum graveolens), depending on where it is grown, is either a perennial or annual 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
Dill grows to 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 (0.79–3.54 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
Dill originated within an area around the Mediterranean and the South of Russia.[1][2] Zohary and Hopf remark, "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 reported the earliest archeological evidence for its cultivation comes from late Neolithic lakeshore settlements in Switzerland.[3] Traces have been found in Roman ruins in Great Britain.
In Semitic languages, it is known as shubit. The Talmud requires that tithes shall be paid on the seeds, leaves, and stems of dill.
Etymology
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.
Culinary use
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 180 kJ (43 kcal) |
7 g | |
| Dietary fiber | 2.1 g |
1.1 g | |
3.5 g | |
| Vitamins | Quantity %DV† |
| Vitamin A | 7717 (154%) IU |
| Thiamine (B1) | 8% 0.1 mg |
| Riboflavin (B2) | 23% 0.3 mg |
| Niacin (B3) | 10% 1.6 mg |
| Pantothenic acid (B5) | 8% 0.4 mg |
| Vitamin B6 | 12% 0.2 mg |
| Folate (B9) | 38% 150 μg |
| Vitamin B12 | 0% 0 μg |
| Vitamin C | 94% 85 mg |
| Minerals | Quantity %DV† |
| Calcium | 16% 208 mg |
| Iron | 37% 6.6 mg |
| Magnesium | 13% 55 mg |
| Manganese | 57% 1.3 mg |
| Phosphorus | 5% 66 mg |
| Potassium | 25% 738 mg |
| Sodium | 3% 61 mg |
| Zinc | 8% 0.9 mg |
| Other constituents | Quantity |
| Copper | 0.14 mg (7%) |
| †Percentages estimated using US recommendations for adults,[4] except for potassium, which is estimated based on expert recommendation from the National Academies.[5] | |
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.[6] Dill oil can be extracted from the leaves, stems and seeds of the plant. Dill is the herb most often added to fish. [citation needed]
Dill is the eponymous ingredient in dill pickles: cucumbers preserved in salty brine and/or vinegar.
In Arabic, dill seed, called ain jaradeh (cricket eye), is used as a spice in cold dishes such as fattoush and pickles.
In Arab countries of the Persian Gulf, dill is called shibint and is used mostly in fish dishes.
In Lao cuisine and parts of northern Thailand, dill is known in English as Laotian coriander[7] 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.[8] 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 (mărar) is used on a national scale as an ingredient for soups such as borscht, pickles 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. Langos is a Hungarian food and Hungarians use dill to make soups and sauces with dill. It is favored to serve dill sauce with meat and eggs. In Hungary people make crepes and fill it with a type of cottage cheese mixed with dill. It is possible that in Romania particularly where Hungarians live in large number the area called Transylvania above listed foods are known and made with dill, still they are Hungarian foods. The Hungarian name for dill is kapor.
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. It is also used in Iranian aash recipes, and is also called sheved in Persian.
In India, dill is known as shepu (शेपू) in Marathi and Konkani, savaa in Hindi or soa 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 antigas properties,so it is used as mukhwas, or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth. In the state of Uttar Pradesh in India, a smaller amount of fresh dill is mainly cooked along with cut potatoes and fresh fenugreek leaves(Hindi आलू-मेथी-सोया).
In Manipur, dill locally known as pakhon is an essential ingredient of chagem pomba – a traditional Manipuri dish with fermented soybean and rice.
In Serbia, dill is known as mirodjija and is used as an addition to soups, potato and cucumber salads and French fries. It also features in the Serbian proverb "бити мирођија у свакој чорби" which corresponds to the English proverb "to have a finger in every pie".
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.
Traditional uses
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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 traditional medicines, including medicines against jaundice, headache, boils, lack of appetite, stomach problems, nausea, liver problems, and much more.[citation needed] Dill seeds can be used as a herbal tea in the amount of two teaspoons for one glass of boiling water.
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 three to 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
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.[9]
Aroma profile
Toxicology
- Antibacterial activity against Staphylococcus aureus[12]
- Antimicrobial activity against Saccharomyces cerevisiae[15][16]
![[icon]](/wiki/File:Wiki_letter_w_cropped.svg){kind=small} | This section needs expansion. You can help by adding to it. (July 2009) |
Notes
- ^ Grieve, M. (2011). "Dill". A Modern Herbal. Botanical.com. Retrieved 21 December 2011.
- ^ "Dill Weed". Our spices. Olde Thompson Inc. 2010. Retrieved 21 December 2011.
- ^ Zohary, D. (2000). Domestication of plants in the Old World (3rd ed.). Oxford: Oxford University Press. p. 206. ISBN 0-19-850357-1.
{{cite book}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.
- ^ Whole Foods Profile[unreliable source?]
- ^ Davidson, A. (2003). Seafood of South-East Asia (2nd ed.). Ten Speed Press. p. 216. ISBN 1-58008-452-4.
- ^ Ling, K. F. (2002). The Food of Asia. Singapore: Periplus editions (HK). p. 155. ISBN 0-7946-0146-4.
- ^ "The Self-Sufficient Gardener Podcast Episode 17 My Favorite Herbs - Dill".
- ^ Bailer, J.; Aichinger, T.; Hackl, G.; de Hueber, K.; Dachler, M. (2001). "Essential oil content and composition in commercially available dill cultivars in comparison to caraway". Industrial Crops and Products. 14 (3): 229–239. doi:10.1016/S0926-6690(01)00088-7.
- ^ Santos, P. A. G.; Figueiredo, A. C.; Lourenço, P. M. L.; Barroso, J. G.; Pedro, L. G.; Oliveira, M. M.; Schripsema, J.; Deans, S. G.; Scheffer, J. J. C. (2002). "Hairy root cultures of Anethum graveolens (dill): establishment, growth, time-course study of their essential oil and its comparison with parent plant oils" (PDF). Biotechnology Letters. 24 (12): 1031–1036. doi:10.1023/A:1015653701265.
- ^ a b Singh, G.; Maurya, S.; Lampasona, M. P.; Catalan, C. (2005). "Chemical Constituents, Antimicrobial Investigations, and Antioxidative Potentials of Anethum graveolens L. Essential Oil and Acetone Extract: Part 52". Journal of Food Science. 70 (4): M208–M215. doi:10.1111/j.1365-2621.2005.tb07190.x.
- ^ a b c Dhalwal, K.; Shinde, V. M.; Mahadik, K. R. (2008). "Efficient and Sensitive Method for Quantitative Determination and Validation of Umbelliferone, Carvone and Myristicin in Anethum graveolens and Carum carvi Seed". Chromatographia. 67 (1–2): 163–167. doi:10.1365/s10337-007-0473-6.
- ^ Blank, I.; Grosch, W. (1991). "Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis". Journal of Food Science. 56 (1): 63–67. doi:10.1111/j.1365-2621.1991.tb07976.x.
- ^ Delaquis, P. J.; Stanich, K.; Girard, B.; Mazza, G. (2002). "Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils". International Journal of Food Microbiology. 74 (1–2): 101–109. doi:10.1016/S0168-1605(01)00734-6. PMID 11929164.
- ^ Jirovetz, L.; Buchbauer, G.; Stoyanova, A. S.; Georgiev, E. V.; Damianova, S. T. (2003). "Composition, Quality Control, and Antimicrobial Activity of the Essential Oil of Long-Time Stored Dill (Anethum graveolens L.) Seeds from Bulgaria". Journal of Agricultural and Food Chemistry. 51 (13): 3854–3857. doi:10.1021/jf030004y. PMID 12797755.
External links
Is also known as a big penis.
- 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