Dill Seed

The Dill Plant

Dill is a dual-seasoning plant--the ripened fruits are the pungent, aromatic dill seed, while the leafy tops provide us with the more delicate dill weed. This attractive plant belongs to the Umbelliferae family, and comes from two species of the genus Anethum -- Anethum graveolen and Anethum sowa . The two species are very similar and are considered interchangeable for most purposes. Most of the dill seed consumed in the United States is imported from India and the Middle East, while dill weed is generally grown domestically or imported from Israel and Egypt.

Dill is a graceful annual, with a long, single taproot. The plant produces tiny yellow flowers that ripen into seeds. These tiny, light brown, oval seeds are less than 1 /3   inch long and 1 /8 inch wide--it takes over 10,000 of them to yield one ounce! Dill's essential oil--the volatile essence responsible for most of the flavor and aroma of the spice--resides mostly in its seeds. After harvesting and drying, dill seed is usually "dewhiskered" before shipping. This involves the mechanical removal of the small hair-like strand at one end of the seed.

A Glance Back

Dill's common name is derived from the Old Norse word "dylle," which means "to lull." Dill water, in fact, has often been used to induce sleep in babies. The Egyptians buried dill with their dead to protect against hunger in the afterlife, while Romans and Greeks hung yellow dill flowers--commonly grown in their gardens--in their banquet halls and used them to crown heroes. Dill is referred to in Virgil's writings ("a pleasant and fragrant plant"), and mentioned in the Bible, along with mint and cumin, as a tithe. Early American colonists gave babies dill biscuits when teething and they chewed dill seeds, which they called "meetin seeds," for diversion during long church sermons. Today, dill seeds for chewing are sold in Indian market places.

Using Dill

Excellent with fish, dill also compliments salads (potato, coleslaw, macaroni) and salad dressings, dips, sauces and gravies, cottage or cream cheese, breads, soups, and egg, bean, chicken and meat dishes. Also try it in sweets like cakes, pastries and apple pie and with vegetables like beets, cabbage (especially sauerkraut), avocado, eggplant, parsnips, pumpkin, squash, broccoli, cauliflower, turnips, potatoes, green beans and tomatoes.