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Dill

Dill, Hercules:
Latin Name: Anethum graveolens
A Tender Perennial. Culinary and Medicinal: The herb is basically the same as Bouquet Dill, but it is a half-hardy perennial.

Dill, Bouquet:
Latin Name: Anethum graveolens
An Annual. Culinary and Medicinal: Dark green feathery foliage with summer flowers followed by heads of oval seeds. Dill is used in pickling and vinegars. The seeds also aid digestion.

Geographic Source: United States and India

Description:
Dill is a tall, feathery annual, Anethum graveolens, in the parsley family. Both Dill Seed and Weed (dried leaves) come from the same plant.

Taste and Aroma:
The Dill Seed flavor is clean, pungent, and reminiscent of caraway. Dill Weed has a similar but mellower and fresher flavor.

History:
Dill is indigenous to the Mediterranean area and southern Russia. It has been used since ancient times. Babylonian and Syrian herbalists used it, and Romans thought it was an effective stimulant for gladiators. Although native to the Mediterranean region, it became a staple in northern Europe where it is still popular. In fact, the name is derived from the old Norse word "dilla" meaning "to lull" because it was used to lull babies to sleep, and as an antidote to witchcraft and sorcery. Dill Weed is currently gaining popularity in North America.

Ethnic Uses:
Dill Seed and Weed are widely used in pickling as well as in German, Russian, and Scandinavian dishes.

Note: The information provided is for educational purposes only. Do not consider this information complete.

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