Dill (Aneto)

The Herb

Common dill has feathery leaves and looks like fennel, although the plant does not grow so large, reaching a height of about 3 feet. A winter crop, dill requires well-drained, sandy soil with full exposure to sunlight; its natural habitat is in the Mediterranean basin, where it grows wild in cornfields and flowers during the summer. Its seeds are flat and thin, very similar to fennel seeds.

In the Kitchen

Dill's feathery green leaves, called dill weed, are sold in both fresh and dried forms, but its flavor is at its best when fresh. Fresh dill does lose its fragrance during cooking, so it should be added to dishes toward the end of cooking time. This herb is used to flavor all types of dishes; from seafood to sauces, and salads to meats. Dill vinegar, a great household condiment, can be made by soaking the seeds in vinegar for a few days. Perhaps the chief culinary use of dill seeds is in pickling cucumbers, which take on a slightly spicy taste. The French use dill to flavor cakes and pastry.

Healing Properties

This herb is of considerable medicinal value. Both its oil and its seeds possess stimulant and stomachic properties. The oil is found in many over-the-counter medicines treating digestive problems and flatulence.

Superstition

In the Middle Ages, dill was one of the herbs used by magicians in their spells and charms against witchcraft. Culpepper said that "Mercury has dominion over this plant and therefore it strengthens the brain."