Dill an annual - Height 2-5ft., spread 12 inches; tiny yellow-green flowers in flattened umbel clusters in summer. Fine aromatic feathery green leaves. Found in all zones.  Also, known as Dillweed and Dillseed.
 
When most people think of dill I’m sure a dill pickle is the first thing that comes to mind.  Herbalistas know there is so much more.

Dill is a native of Southern Europe and western Asia.  Dill grows wild in the Mediterranean countries and has escaped from gardens in part of North and South America.  The generic name Anethum derives from the Greek Anethon.  Dill is said to come form the Anglo-Saxon dylle or the Norse dilla, meaning to soothe or lull.  Dill was found among the names of herbs used by Egyptian doctors 5,000 years ago and remains of the plant have been found in the ruins of Roman buildings in Britain.

It is mentioned in the Gospel of St. Matthew; it is suggested that herbs were of sufficient value to be used as a tax payment.  “Woe unto you, Scribes and Pharisees, hypocrites! for ye pay tithe of mint and dill and cumin, and have omitted the weightier matters of the law.”  During the Middle Ages dill was prized as protection against witchcraft. While magicians used it in their spells, lesser mortals infused it in wine to enhance passion.  It was once an important medicinal herb for treating coughs and headaches, and an ingredient of ointments and for calming infants with whooping cough - dill water or gripe water is still called upon today.  Early settlers took dill to North America, where it came to be known as the “Meeting House Seed, “ because the children were given it to chew during long sermons to keep them from feeling hungry.  

PROPAGATION:  Seed can be started in early spring under cover, using pots or plug trays.  Do not use seed trays, as it does not like being transplanted, and if it gets upset it will bolt and skip the leaf producing stage.  Place 4 seeds per plug or evenly spaced on the surface of a pot, and cover with perlite.  Germination takes 2-4 weeks depending on the warmth of the area.  As soon as the seedlings are large enough to handle, and the temperature has started to rise with no threat of frost plant about 9inches apart. Make several small sowings in succession so that you have a supply of fresh leaves throughout the summer.  The seed is viable for 3 years. Feed plants with a liquid fertilizer after cutting to promote new growth.  

Dill plants are rather tippy and may be necessary to provide support.  Twigs pushed into the ground around the plant and enclosed with string or raffia will give better results that attempting to stake each plant individually.  If Dill dies out due to a to hot summer replant in early fall for a second crop. Keep dill plants well away from fennel, otherwise they will cross-pollinate and their individual flavors will become muddled.  Dill prefers a well-drained, fertile soil in full sun. 

BUTTERFLIES:  Attract butterflies to your garden by planting dill.   

PESTS AND DISEASES:  Watch out for aphids in crowded conditions.  Treat with a liquid horticultural soap if necessary.  Be warned slugs love dill plants. 

MEDICINAL:  Dill is an antispasmodic and calmative.  Dill tea or water is a popular remedy for an upset stomach, hiccups, or insomnia; for nursing mothers to promote the flow of milk; and as an appetitive stimulant.  It is a constituent of gripe water and other children’s medicines because of its ability to ease flatulence and colic. 

CULINARY:  Dill is a culinary herb that improves the appetite and digestion.  The difference between dill leaf and dill seed lies in the degree of pungency.  There are occasions when the seed is better because of its sharp flavor.  It is used as a flavoring for soups, lamb, stews, and grilled or boiled fish.  It can also add spiciness to rice dishes and be combined with white wine vinegar to make dill vinegar. 

Dill leaf can be used generously in many dishes, as it enhances rather than dominates the flavor of food.  For dill pickles, before it sets seed, add one flower head to a jar of pickled gherkins, cucumbers and cauliflowers for a flavor stronger than dill leaves but fresher than seeds.  

SALT-FREE DIET:  Where a salt-free diet must be followed, the seed, whole or ground, is a valuable replacement.  Try chewing the seeds to clear up halitosis and sweeten the breath.  Crush and infuse seeds to make a nail-strengthening bath.  

Resource:  Herbs for the Home, Jekka McVicar with an introduction by Penelope Hobhouse 

~ Submitted by Patsy Wynn