Dill or Anethum graveolens takes its name from the Greek anethon, “which grows quickly”.
It is an annual plant of 1 meter high, native to southern Europe and western Asia.
Dill belongs to the Apiaceae (or Umbelliferae) family. Lightweight, this plant easily finds its place in flower beds.
Dill: for the record
Since ancient times, dill has been used as a condiment and as a remedy.
The medical papyrus of Erbers (c. 1500 BC) mentions its medicinal properties.
Today, dill is practically only used as a seasoning, especially in the Scandinavian countries and in Germany but also in France where it perfumes the fish in all its forms and in particular in tartare.
Dill and its health benefits
- Dill is found to be an excellent carminative (it helps expel intestinal gas). We understand why this aromatic plant was so precious when the diet included a lot of legumes (peas, beans, beans, lentils)!
- Dill has the reputation of increasing the milk of nurses but also stimulating the digestive system.
- Dill is also given diuretic properties.
- Finally, dill is recognized to be a remarkable antispasmodic. It is recommended against hiccups and vomiting, in children as well as in adults.
Internal use
Dill infusion: one teaspoon of seeds (4 to 8 g of seeds) per cup of boiling water 2 or 3 times a day:
– to facilitate digestion
– effective against spastic cough or hiccups
Dill essential oil: it should be used in very small doses (it can be toxic), only on medical prescription. Not recommended for pregnant or breastfeeding women.
Growing dill
To grow properly, dill needs sun and heat, but above all, no wind! Dill will thrive in light, sandy, well-draining, rich soil.
Tip:
Avoid growing dill before or after carrots. Instead, alternate with potatoes and cabbage.
Dill in a jar?
It is possible to grow dill in a 20 to 40 cm pot, but you should know that it will be less vigorous than in the garden. Regular watering is necessary, even an application of organic fertilizer.
If you want to multiply your dill, you must sow in place in April-May. Leave a plant every 20 to 30 cm, you will see the seeds rise after two weeks. And you will be warned: dill is reseeded spontaneously! You will then harvest your dill from May to September
Beware of little intruders!
The slugs are the worst enemies of dill.
Dill in the kitchen
You can use the fresh leaves with marinated or smoked fish but also consume them with meats (especially mutton), insert them in cottage cheese, salads or sauces.
Good to know: dill leaves can be dried or frozen but will give off less fragrance.
Gourmet idea:
The consumption of dill leaves is relatively common. We are less used to consuming dill seeds. And yet, when dry, they perfectly enhance pickles and vinegar.
Nutritional intake
Dill leaf is rich in vitamin C
