History/Origin

 Dill is an native to southern Russia, western Africa and the Mediterranean region.  Dill was mentioned in Egyptian writings over 5,000 years ago. It was referred to as a “soothing medicine.”  It was popular in the ancient Greek and Roman cultures, where it was considered a sign of wealth, and was valued for its many healing properties.  Early settlers most likely brought dill to America. Botanical  Dill is an aromatic herb.  It is an annual, self-seeding which grows one to three feet tall.  The , , and oval flat of the dill plant are all edible.  Dill’s green leaves are wispy and fernlike. They have a soft, sweet taste.  Dried dill seeds are light brown in color. They taste similar to and have a sweet, citrus flavor that is also slightly bitter.

 Dill is often used when making pickles.  only about the top eight inches are used. It is very easy to grow at home in the garden or in containers. (If you grow your own, be aware that the mature seeds are toxic to birds.)

Nutrition

 Dill seeds were traditionally used to soothe the stomach after meals. So, place some seeds in a small dish on the dinner table for all to enjoy.  It can be a powerful boost for your immune system and help protect you from excess bone loss.  Dill provides relief from insomnia and hiccups, and is good for cleansing the mouth. Fun Facts  Dill was named 2010 Herb of the Year by the International Herb Association.  When Edward I of England needed money to repair the London Bridge, he imposed a tax on dill and other that ships brought into the harbor.  Dill is commonly associated with the cuisines of Scandinavia and Germany.  The flavor of dill weed fades when cooked, whereas the flavor of dill seed actually gets stronger.