Know your Herbs: All you need to know about Dill

Dillin’ it since 400 BC

Dill is a prominent member of the Apiaceae or Umbelliferae family; a large group of flowering herbs and spices that include caraway, celery, parsley, fennel, coriander, cumin and many more. The word ‘dill’ finds its origin from the old Norse word ‘dylla’, meaning to soothe or lull.

I could bore you with the scientific gyaan (read. In depth knowledge) or just put it this way — if I were to make all the Apiaceae herbs stand together in a class photograph, dill would be the modest wunderkind hiding at the back, shying away from the spotlight.

This ‘erbilicous goodness has in fact, been around longer than the birth of Christ. Traces of dill were discovered in Swiss Neolithic settlements and are estimated to be from an era way back in the day, circa 400 BC. Eventually, its benefits were unearthed by Europe in the medieval times.

During the Middle Ages, it was believed that dill had magical powers. In fact, many people believed that drinks containing dill could destroy evil incantations. And in the 10th century, every household was advised to grow dill weed as this could counteract witchcraft. How bizarre is that?

I’m not sure if it could possibly ward off evil spells, but I can vouch for the fact that dill is indeed a magical herb!

What’s cooking!

In today’s times too, Dill finds its way into various households. It plays an essential role in the culinary routines of various countries such as Greece, Scandinavia, Germany, Russia and Romania to name a few. Since it has a very unusual and distinctive flavour, it is used as a dominant flavouring agent in most food preparations.

I first tried dill like most of you may have — in the dill pickles. For those of you, who are not sure what this rant is all about, dill pickles are cucumbers (gherkins) pickled in a jar with a sweet and sour vinegar brine, sugar, mustard seeds and the star ingredient — dill. Put these scrumptious pickles in a salad or a sandwich and you’re good to go!

Due to its mild flavour, dill as a herb is mostly used to marinade white meats such as chicken, fish or turkey. Personally, I even like adding a couple of twigs to a wholesome soup or chowder.

No big ‘Dill’

This plumy fernlike green herb is wispy with a faint yet pleasant aroma and is sweetish on the palate with slightly sharp undertones. That’s probably what makes it a key ingredient in many dishes around the globe. Even though, dill is usually sold in a bunch, it is seldom used in large quantities.

If you still think dill is no big deal, give this seemingly inconspicuous herb a try. It’s a blessing in disguise!

Apart from the zesty flavour it gives out to various foods, it is also quite beneficial for the health. Believe it or not, dill is used to relieve gastric problems as well as fight cancer! It also has a reputation for improving bone health and is recommended to diabetics and if these are not enough achievements already, this herb can ease pain caused by arthritis. You can count on dill to make your body resistant to diseases and to improve immunity. Even when I can’t sleep, the essential oils extracted from this beauty come to my rescue. What a herbaceous wonder!

I may have bragged a lot on behalf of the dill weed but it is the go-to herb for me; one I swear by for almost any health problem.

So the next time you want to add zing to your food or get rid of a gastric issue, add a few fresh sprigs of Dill to your meal. I assure you, this delicate looking herb can pack quite the punch in your daily life!

Try FreshMenu’s Dill Butter Fish with Herbed Rice and see how we have experimented with Dill.