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Scientific name: Anethum graveolens
Other names: Dillweed
Dill belongs to the Umbelliferae family, the same family as parsley and carrots. Its natural habitat is the Middle east and Europe but today it is grown everywhere and can also be found growing wild. Dill gets its name from the old middle English word dile. A dill plant can grow quickly up to about four feet and the leaves are somewhat pinnate. There are two kinds of dill that are planted in gardens today, they are Dill Dukat and Dill Fernleaf. The seeds from the Dill Dukat are the ones used to make pickles, and the Dill Fernleaf have more leaves which are more fern like.
Dill is an annual plant that seeds itself. The roots are spindle shaped and the flowers grow abundantly from the ends of the stems making the tops of the dill plant heavy. The flower itself is small and the petals are thin and radiate outward like the sun. Once the plant starts to flower, there will be very little of the leaves left, so the leaves are harvested before flowering begins. The seed or fruit is called Fructus Anethi and contains about 3% essential oil.
The leaves are used in salads, casseroles and are perfect as garnishes. It is often used in making seafood dishes especially fish. The seeds are used in pickles, breads and marinades.
Medicinal uses: Dill is said to promote digestion and sleep; it also aids in reducing flatulence and nausea. To make dill tea, use one teaspoon of dried dill for every cup of hot boiling water. A weak infusion of this tea can be given to toddlers less than two years of age on a daily basis to help with their digestion and to reduce gas. Women who are breast feeding drink this tea to help their body produce more milk. Some people smell dill to cure their hiccups.
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