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Cultivation

Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for 3–10 years. Plants intended for seed for further planting should not be grown near fennel, as the two species can hybridise[citation needed]. 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.

Description

Dill (Anethum graveolens) is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens (L.) C.B.Clarke. It grows to 40–60 cm (16–24 in), with slender stems and alternate, finely divided, softly delicate leaves 10–20 cm (3.9–7.9 in) long. The ultimate leaf divisions are 1–2 mm (0.039–0.079 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (0.039 in) broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm (0.79–3.5 in) diameter. The seeds are 4–5 mm (0.16–0.20 in) long and 1 mm (0.039 in) thick, and straight to slightly curved with a longitudinally ridged surface. Its seeds, dill seeds are used as a spice, and its fresh leaves, dill, and its dried leaves, dill weed, are used as herbs.

Name

The name dill is thought to have originated from a Norse or Anglo-Saxon word 'dylle' meaning to soothe or lull, the plant having the carminative property of relieving gas. In Sanskrit, this herb is termed as Shatapushpa. The seeds of this herb is also termed as Shatakuppi sompa, Shatapushpi,Sabasige, Badda sompu, Sabasiga, Surva, Soyi, Sowa, Soya in Tamil, Hindi, Telugu, Kannanda, Gujarathi, Hindi, Punjabi etc.

Origins and history

Dill originated in Eastern Europe[citation needed]. Zohary and Hopf remark that "wild and weedy types of dill are widespread in the Mediterranean basin and in West Asia." Although several twigs of dill were found in the tomb of Amenhotep II, they report that the earliest archeological evidence for its cultivation comes from late Neolithic lake shore settlements in Switzerland.[1] Traces have been found in Roman ruins in Great Britain. In Semitic languages it is known by the name of Shubit. The Talmud requires that tithes shall be paid on the seeds, leaves, and stem of dill. The Bible states that the Pharisees were in the habit of paying dill as tithe.[2] Jesus rebuked them for tithing dill but omitting justice, mercy and faithfulness.[3] Dill Folklore: To the Greeks the presence of dill was an indication of prosperity. In the 8th century, Charlemagne used it at banquets to relieve hiccups and in the Middle Ages it was used in a love potion and was believed to keep witches away.[4]

References

Angelica Â· Basil Â· Basil, holy Â· Basil, Thai Â· Bay leaf Â· Boldo Â· Bolivian Coriander Â· Borage Â· Chervil Â· Chives Â· Cicely Â· Coriander leaf (cilantro) Â· Cress Â· Curry leaf Â· Dill Â· Elsholtzia ciliata Â· Epazote Â· Eryngium foetidum (long coriander) Â· Hemp Â· Hoja santa Â· Houttuynia cordata (giấp cá) Â· Hyssop Â· Jimbu Â· Lavender Â· Lemon balm Â· Lemon grass Â· Lemon myrtle Â· Lemon verbena Â· Limnophila aromatica (rice paddy herb) Â· Lovage Â· Marjoram Â· Mint Â· Mitsuba Â· Oregano Â· Parsley Â· Perilla (shiso) Â· Rosemary Â· Rue Â· Sage Â· Savory Â· Sorrel Â· Tarragon Â· Thyme Â· Vietnamese coriander (rau răm) Â· Woodruff Ajwain (bishop's weed) Â· Aleppo pepper Â· Allspice Â· Amchur (mango powder) Â· Anise Â· Aromatic ginger Â· Asafoetida Â· Camphor Â· Caraway Â· Cardamom Â· Charoli Â· Cardamom, black Â· Cassia Â· Cayenne pepper Â· Celery seed Â· Chenpi Â· Chili Â· Cinnamon Â· Clove Â· Coriander seed Â· Cubeb Â· Cumin Â· Cumin, black Â· Dill & dill seed Â· Fennel Â· Fenugreek Â· Fingerroot (krachai) Â· Galangal, greater Â· Galangal, lesser Â· Garlic Â· Ginger Â· Golpar Â· Grains of Paradise Â· Grains of Selim Â· Horseradish Â· Juniper berry Â· Kaempferia galanga (kencur) Â· Kokum Â· Lime, black Â· Liquorice Â· Litsea cubeba Â· Mace Â· Mahlab Â· Malabathrum (tejpat) Â· Mustard, black Â· Mustard, brown Â· Mustard, white Â· Nigella (kalonji) Â· Nutmeg Â· Paprika Â· Peppercorn (black, green & white) Â· Pepper, long Â· Radhuni Â· Rose Â· Pepper, Brazilian Â· Pepper, Peruvian Â· Pomegranate seed (anardana) Â· Poppy seed Â· Salt Â· Saffron Â· Sarsaparilla Â· Sassafras Â· Sesame Â· Sichuan pepper (huājiāo, sansho) Â· Star anise Â· Sumac Â· Tasmanian pepper Â· Tamarind Â· Tonka bean Â· Turmeric Â· Vanilla Â· Wasabi Â· Zedoary Â· Zereshk Â· Zest Adjika Â· Advieh Â· Afghan spice rub Â· Baharat Â· Berbere Â· Bouquet garni Â· Buknu Â· Chaat masala Â· Chaunk Â· Chile powder Â· Chili powder Â· Crab boil Â· Curry powder Â· Fines herbes Â· Five-spice powder Â· Garam masala Â· Garlic salt Â· Harissa Â· Herbes de Provence Â· Jerk spice Â· Khmeli suneli Â· Lemon pepper Â· Masala Â· Mitmita Â· Mixed spice Â· Old Bay Seasoning Â· Panch phoron Â· Persillade Â· Pumpkin pie spice Â· Qâlat Daqqa Â· Quatre épices Â· Ras el hanout Â· Recado rojo Â· Sharena sol Â· Shichimi Â· Tabil Â· Tandoori masala Â· Za'atar

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 flavor 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 flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months. In Vietnam, dill is the important herb in the dish cha ca. Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. Dill oil can be extracted from the leaves, stems and seeds of the plant. Dill seeds were traditionally used to soothe the stomach after meals.[5]