Dill, the Pickling Spice

by Alden Smith

For centuries, dill has had a place in gardens and history. This legendary herb was used in garlands to crown war heroes on their return home. The Greeks and Romans used dill extensively. Although once considered a medicinal herb, today it is used in cookery, and especially in pickling and brines. Here, we will discuss dill - its history, medicinal and culinary uses, how it is grown, how it is harvested and stored, and gives some tip for usage.

History of Dill

For centuries, dill has had a place in history. Dill was considered by the Romans to be a sign of luck and by the ancient Greeks a sign of wealth. Native to the Mediterranean and southern Russian regions, and naturalized today in many parts of the world, dill is known for both medicinal and culinary properties. The name dill comes from the Norse word dilla, which means "to soothe or lull." It has been long known for carminative powers, relieving stomach cramps and flatulence. Dill was carried dried in a pouch and worn over the heart by mystics to ward off the "evil eye." If you served a cup of dill tea to an evil witch, it robbed her of her powers.

Today, dill is used mainly for making pickles. Americans alone consume more than nine pounds of pickles per person each year. That is a lot of dill!

Medicinal Uses

Dill has long been known for its soothing properties. Even its name, from the Norse dilla, means "to soothe or lull." It is used for increasing mother's mil, and also for treating congestion in the breast from nursing. It is said to stimulate the appetite, and to relieve flatulence and settling of the stomach. Its infusion is mild and brings relief to babies suffering from colic. Eight drops of the essential oil added to a pint of water makes a proper dosage. Up to 8 tablespoons a day is recommended. A tea can be made of 2 tablespoons of dill steeped in a porcelain pot. Never make any herbal tea in a metal pot, as it robs the concoction of its potency.

How To Cultivate Dill

Dill is very easy to grow. It looks a lot like fennel, with a long taproot and a single stalk. Flowers grow in umbrels about 6 inches across, and have tiny yellow flowers. It grows to a height of 3 feet, and flowers in July through September. Dill is native to the Mediterranean and southern Russia region, but is cultivated in North America.

Plat dill in a spot that will be permanent, as it self seeds each year. Try to locate in a protected area, as the spindly stalk is subject to wind damage. Sow seed directly into the ground after all danger of frost, in rows 2 to 3 feet apart. Dill likes a moderately rich, well drained and moist soil, with a pH balance of 6.0. It prefers full sun for optimum growth.

If growing for seed, you may not see seed until the second year. It may possibly go to seed by end of summer if planted early enough. It does not transplant well. About the only care dill needs is regular weeding.

How to Harvest and Store Dill

Clip stems for use when plant is well established in the early morning. It will only last a few days when refrigerated, so plan to pick as needed. Dry dill for year round use by spreading the sprigs on a non-metallic surface and keep it in a warm dark place for several days. Store in an airtight container. It is much easier just to cut fresh dill and freeze the fresh leaves.

Seed will be a light brown color, and the lower seed ripens first. The rest will ripen when dry. Handle carefully when you cut the sheaves to insure you don't lose a lot of the seed. Cut stems long enough so they can be hung in a dark place. Spread paper on a tray below the sheaves to catch the falling seed. You may need to strip the seed by hand when fully dry.

Tips For The Chef

Don't rip the leaves when mincing for flavoring or a salad. Instead cut finely with kitchen shears to preserve the delicate flavor. Dill goes very well with fish, so make a dill sauce of plain yogurt e tablespoons of freshly minced dill and 2 teaspoon of Dijon mustard.

Dill is an important herb if you plan on making your own pickles. Even if not, it adds a delicate tangy taste to many meals. Planting dill is a one shot thing, so try dill in your herb garden this year.