Dill weed

Dill weed (Anethum graveolens) is an annual herb in the Apiaceae family. It is the sole species of the genus Anethum. Dill is native to the Mediterranean and West Asia regions. It is widely grown in Europe and India for its culinary and medicinal uses.

Description

Dill is a herbaceous annual plant with slender stems and alternate, finely divided, softly delicate leaves. The leaves are 10–20 cm long. The flowers are white to yellow, in small umbels 2–9 cm in diameter. The seeds are 4–5 mm long and 1 mm thick, and straight to slightly curved with a longitudinally ridged surface.

Culinary Uses

Dill is used as a herb in various cuisines around the world. The leaves, known as dill weed, are aromatic and are used to flavor many dishes, such as soups, salads, and pickles. The seeds, known as dill seed, are used as a spice and have a flavor similar to caraway.

Dill in European Cuisine

In Scandinavian cuisine, dill is a common ingredient in dishes such as gravlax and smörgåsbord. In Eastern European cuisine, dill is often used in borscht and sauerkraut.

Dill in Indian Cuisine

In Indian cuisine, dill is known as "sowa" and is used in lentil dishes and vegetable curries.

Medicinal Uses

Dill has been used in traditional medicine for its potential health benefits. It is believed to have antimicrobial, antispasmodic, and carminative properties. Dill is often used to aid digestion and relieve flatulence.

Cultivation

Dill is easy to grow and prefers a sunny location with well-drained soil. It can be grown from seeds sown directly in the ground. Dill plants should be spaced about 30 cm apart. The plant is sensitive to frost and should be planted after the last frost date in spring.

See Also

• Herbs
• Spices
• Apiaceae

External Links

• Dill on Wikipedia