Dill

Lore & Background

Dill grows from a taproot like a carrot, reaching 0.5–1.5 metres tall. Its stems are slender and hollow, with finely divided, softly delicate leaves that are alternately arranged. The leaves are 10–20 centimetres long, with ultimate divisions 1–2 millimetres broad, slightly wider than those of fennel. In hot or dry weather, small white to yellow scented flowers form in umbels 2.5–9 cm in diameter from one long stalk. The seeds come from dried fruit 4–5 mm long and 1 mm thick, straight to slightly curved with a longitudinally ridged surface. The genus name Anethum is the Latin form of Greek words that meant both 'dill' and 'anise'. The Latin word is the origin of dill's names in Western Romance languages and the obsolete English 'anet'. The word dill and its close relatives are found in most Germanic languages, though its ultimate origin is unknown. Dill is native to North Africa, Iran, and the Arabian Peninsula.

Reader's Guide

Dill is a staple culinary herb across central and eastern Europe, the Nordic countries, the Baltic states, Ukraine, and Russia, where it is used fresh in soups, salads, and sauces. It is the eponymous ingredient in dill pickles and is used to flavour fish, potatoes, and dairy dishes. In Russian cuisine, it is known as укроп (ukrop) and is noted for antiflatulent properties, with some cosmonauts recommending its use in spaceflight. In Poland, fresh dill leaves mixed with sour cream form dressings and sauces, and whole stems are used for pickling cucumbers. In Sweden, dill is common in gravlax, herring pickles, and the stew dillkött. The plant requires warm summers and well-drained soil; seeds are harvested by cutting flower heads and drying them upside down in a paper bag. Dill is often eaten by black swallowtail caterpillars and may be included in butterfly gardens.

Did You Know?

• Dill leaves are 10–20 cm long with ultimate divisions 1–2 mm broad, slightly wider than fennel leaves.
• The seeds come from dried fruit 4–5 mm long and 1 mm thick, with a longitudinally ridged surface.
• In Russian cuisine, dill is known as укроп and was recommended by some cosmonauts for its antiflatulent properties in confined spaces.
• Dill is the eponymous ingredient in dill pickles.