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Dill is multi purpose herb grown for its seeds and foliage. It originates from
Eastern Europe. Dill is an annual aromatic herb, growing to about 3ft (90cm)
tall, with a single stems and feathery leaves. It has terminal umbrella-shaped
tiny yellow flowers in summer and elliptic flattened fruits.
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Dill is best propagated from seed, sow the seed straight into the ground where
it will grow, sow seeds from April to June, place 2inches apart and plant in a
good garden soil and in a sunny position. The flower heads will turn brown when
they are ripe and ready to be cut down. Cut the whole Dill plant down and dry
the seed heads, remove the seeds by shaking and store in an airtight container.
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Medicinal
Dill is soothing, aids digestion and also helps with constipation. Dill
is used in Gripe water that is given to babies to relieve wind and colic. An
infusion of the flower plant is recommended for urinary complaints and also
for coughs. Try soaking hands in a decoction of the seeds to help strengthen
nails. Poultices of the leaves can be applied to boils to reduce swelling. |
Culinary
Dill can be used in many dishes; it is perfect for any seafood dish.
Used for its flavour which is similar to aniseed but milder; remember to add
Dill at the end of cooking as it will loose its flavour. Use Dill with lamb
and fish. Mix with melted butter and add to new potatoes. Use Dill sparingly
as it can overwhelm other flavours. Use the flower heads in salads and the
leaves make a wonderful sauce to accompany fish. Make herb butters, add to
cottage cheese, soups and chutney. To sweeten the breath try chewing Dill, a
Dill tea will help you to sleep.
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