Description
Dill is an annual of the parsley family and is related to Anise,
Caraway, Coriander, Cumin, and Fennel. Dill Weed is the dried
leaves of the herb Anethum graveolens, the same plant from which
Dill Seed is derived. The flavor of Dill Weed is lighter and
more subtle than Dill Seed.
Uses
European and American cuisines use Dill Seed in pickles, meats,
seafood, cheeses, and breads. Dill Seed is an important
flavoring in spice blends for salad dressings, dal curry blends,
and spices for pickling.Dill Weed is used with fish and
shellfish, cottage and cream cheese, and with tomato juice
beverages. In the cuisine of the Middle East, Dill Weed is used
to season meats and vegetables, such as lamb and spinach. German
cuisine relies on Dill for potato soup and Greek grape leaves
are seasoned with Dill Weed. Dill is also used in the seasoning
blend for rice pilaf.
Origins
Dill Weed is primarily grown domestically and in Egypt. Domestic
Dill Weed is cleaner and greener in appearance than the
Egyptian. Dill Seed is grown primarily in India.
Folklore
Dill is reputed to have a calming effect on the digestive tract.
It was once given to crying babies, thus deriving its name from
the Old Norse, dilla, meaning "to lull." Dill is also reputed to
cure hiccups, stomach aches, insomnia, and bad breath. Dill's
most famous culinary use - the Dill pickle - is at least 400
years old.
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