Dill Weed

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. A member of the Umbelliferae family, dill comes from two different species of the genus Anethum -- Anethum graveolenx and Anethum sowa . The two species are very similar and are considered interchangeable for most purposes. A graceful annual, with a long, single taproot, the plant is generally about three feet tall (although it can grow to six feet), with feathery, delicate, blue-green leaves. It's generally grown domestically or imported from Israel and Egypt.

To produce dill weed, the top portion of the plants are cut before the plant flowers and the stems are removed. The leaves must be carefully and quickly dried in order to maintain their green color and fragile flavor.

A Glance Back

Dill's common name is derived from the Old Norse word dill, 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.

In the Middle Ages, dill was considered both a food and a powerful addition to magic potions, where it served to protect homes and individuals (who wore it around their necks) against spells and "the evil eye."

Using Dill Weed

Dill's flavor has been described as a mix of anise, parsley and celery, its aroma as a combination of citrus, fennel and mint. The color and more delicate flavor of dill weed enhance rather than dominate a dish. It's best when added at the end of cooking time, or in recipes that require little or no cooking, because the longer you cook it, the weaker its flavor. For that reason, dill weed is successfully used in quick-cooking sauces, salads and dressings, while dill seed is suitable for dishes that require longer cooking.