Ingredient: Dill
Category: Herbs, Spices & Seasoning
Season: All
Dill (Anethum graveolens) is a short-lived annual herb. It is the sole species of the genus Anethum, though classified by some botanists in the related genus Peucedanum as Peucedanum graveolens (L.)
The seeds are 4-5 mm long and 1 mm thick, and straight to slightly curved with a longitudinally ridged surface.
Dill seed are used as a spice,
Dill fresh and dried leaves are used as herbs.
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.
Uses
Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs.
Like caraway, its fernlike leaves are aromatic, and are used to flavour many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used).
Dill is said to be best when used fresh, as it loses its flavour rapidly if dried; however, freeze-dried dill leaves preserve their flavour relatively well for a few months.
Dill seed is used as a spice, with a flavour similar to caraway.
Dill oil is the oil extracted from the seeds or leaves/stems (dill weed) of the Dill plant. It can be used with water to create Dill Water.
Gripe water is often made of the fresh herb and given to babies and children for colic, or other digestive disorders, but dill oil is not used for this purpose, as it is too strong.
Dill oil has been known to help to overcome the feeling of being overwhelmed and is also helpful for digestive problems in adults, easing flatulence, constipation and hiccups.
Believed to ease the mind, calm headaches and help with excess sweating due to nervous tension. It can also stimulate milk flow in nursing mothers and promotes the healing of wounds.
The seeds have to be planted annually, but grow very easily; the feathery leaves have a sharp, aromatic flavour.
Chopped, they are good in sauces for fish, or added to butter to melt over.
Dill goes particularly well with soured cream dressings or sauces and has a great affinity with cucumber. |