Dill
Anethum graveolens
syn: Peucedanum graveolens
Fam: Umbelliferae

The word “dill” comes from the Norse “dilla”, meaning “to lull”. Drinking dill tea is recommended to overcome insomnia. A native to Europe, it is a Russian favourite and can be cultivated near the Arctic Circle. Both seeds and leaves are edible. It was known as a medicinal herb to the ancient Greeks and Romans, where soldiers placed burned dill seeds on their wounds to promote healing. Medieval Europe could not grow it fast enough for love potions, casting spells and for protection against witchcraft. “Therewith her Veruayne and her Dill, That hindreth Witches of their will“ (Drayton, Nymphidia, 1627) . Carrying a bag of dried dill over the heart was considered protection against hexes.

Spice Description
The seed is light brown, winged and oval, with one side flat, with two ridges. The other side is convex with three ridges and three oil channels. Seeds are about 3.5 mm (0.15 in) long. The leaves and stalks are aromatic and are used fresh or for pickling.
Bouquet: aromatic and somewhat sweet
Flavour: aromatic and slightly bitter, similar to caraway
Hotness Scale:1