Dill (Anethum graveolens) is a common herb that has been used since ancient times. The whole plant, with immature seeds, is known as dill weed. It is generally used in soups, salads, fish, potatoes and other dishes. The mature seed heads are used to make dill pickles. Dill was used medicinally in the Middle Ages.
Origin of Plant
Dill is an annual of the carrot family native to the Mediterranean region and southern Russia. It grows as a field weed in southern Europe and naturalizes in Mediterranean climates. The word dill comes from a Norwegian word "dilla," meaning to soothe, based on its medicinal uses. Currently the largest commercial producers are India and Pakistan, although several other countries, including the United States, have commercial production areas.
Dill grows in rich, loose soil that is slightly acidic, moist and well drained. Long days and cool weather are important for the best production. The seedlings do not transplant well, so seed should be planted where it will grow when the soil warms to about 50 degrees Fahrenheit. The growing site should be in full sun and in an area protected from high wind as the stalks of dill are thin and hollow.
Dill weed can be harvested any time after the plant has four or more leaves and until the flower clusters open. The whole stalk can be cut or individual leaves can be cut or pinched off the stalk. If individual leaves are cut, leaves can be harvested several times during the growing season, and the seeds allowed to ripen at the end of the season.
Dill weed is best used fresh. Dill weed can also be frozen or dried for storage. To dry, hang the leaves upside down in a warm area out of direct sunlight. Good air circulation is important for fast drying. High temperature will destroy much of the flavor. To freeze, cut the herb in small pieces and place on a cookie sheet. Freeze the leaves on the cookie sheet then place them in a freezer container to prevent them from freezing together in clumps.
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