This annual plant has been well known to many Egyptians and Hebrews as a seasoning and medicinal plant. Dill is fast growing with feathery leaves and delicate yellow flowers. It has a spindle-shaped root and grows to the height of 19 - 49 inches.
To grow: sew outside in a sunny spot around mid spring. Place in short rows twelve inches apart. Water well in dry weather. Do not sow near fennel, as they may cross-pollinate. You may pick fresh leaves as needed or dry and store in jars.
For tea: pour one cup of boiling water over 1 tsp. of dried leaves. Dill has a digestion promoting effect and promotes sleep and counters nausea.
Seasoning: Dill has a very pleasant, spicy aroma which is brought out if one simply soaks or steeps the fresh plant but does not let it cook (boil). When used fresh, dill should be chopped fine. When dried, use in powdered form - dill seed can be ground into powder in a mortar with salt. Use dill in soups, sauces, vegetables and salads (especially cucumber and tomato salad). Also in preserving mutton, in stewed dishes, with fish, in herb butter, with eggs, curd dishes, and marinades.
Family: Dill is a part of the parsley or carrot family. Its scientific name is anethum graveolens. (Wow!) :-) |
