Dilll (Anethum graveolens) is an herb with a long standing in history, used among ancient herbalist like Hippocrates. It has been mentioned through history in the Roman and Greek Empires and the Bible. Dill comes from the Norse word meaning “to lull”.
Harvesting:
Remove the leaves at the stem once there are 5 or more leaves growing off the main stem. Take a few leaves from each stem to ensure continued growth, harvest this way with ensure you can continue to collect fresh dill leaves until the flowers go to seed. The more you harvest the longer the plant will resist flowering and going to seed.
Fresh dill wilts quickly and is best to used fresh within a few days or preserved through freezing in ice cube tray with water for the fresh flavor of dill. The leaves and flowers can be harvested and used in a variety of potato, seafood and pickling dishes.
Uses:
Dill is rich in iron, maganese, and calcium. It is antispasmodic and used medicinally to help with gas and improve digestion. It has also been shown to inhibit certain types of bacteria growth which may be helpful in maintaining proper intestinal flora. Dill can play an important role in preventing oxidized molecules from damaging the body.
Because of its antispasmodic is has also be used to aid in digestive upset and colic in children. Dill can help stimulate milk flow in nursing mothers.
Try adding fresh dill to roasted potatoes or making a yogurt dill sauce using greek yogurt, lemon zest, dill and green onions salt and pepper for dipping.
What’s your favorite way to use dill?
