Dill (Anethum graveolens) is an aromatic, up to 75 cm high herb, with a hollowed stem and small leaves. The inflorescences bloom from July to September, and can be 15 cm in diameter. Dill needs a sunny spot in a garden with soil that is not too dry. The herb aids digestion and prevents bloating. It also helps at coughing, cold and the flu. Gather green parts of the plant until the autumn. Dill can be used fresh, frozen or dried. In case of drying or freezing, the loss of aroma is excepted. Seeds, which we gather in autumn, can be easily stored. Dill leaves can be used to improve taste of soups and sauces, fish and meat dishes, as well as for tomato salad. Both flowers and seeds can be used at pickling cucumbers; ripe seed can be used instead of cumin. In addition, this herb can improve the taste of oil and vinegar.
This dainty herb derives its name from the Old Nordic dilla, meaning “to lull”, with dill seeds being one of the main ingredients in gripe water, used to soothe fretful babies. The seventeenth-century English herbalist Culpeper wrote of it being employed to treat flatulence and hiccoughs, and it was long regarded as a medicinal herb. In Nordic countries, dill’s clean, refreshing flavour is often added to cut through sour cream or yoghurt. Much loved by Scandinavians, one of its best-known uses is in gravadlax, made by marinating fresh salmon with salt, sugar, pepper and finely chopped dill leaves.
(Summarised from A Concise Guide to Herbs, by Jenny Linford)
Aneton, Dill Weed, Dilly, Garden Dill
Dill is used in love and protection sachets. The dried seed heads hung in the home, over doorways, and above cradles provide protection. Add dill to your bath to make you irresistible to your lover.