Dill (Anethum graveolens). The word “dill” comes from the Norse “dilla”, meaning “to lull”. Drinking dill tea is recommended to overcome insomnia. A native to Europe, it is a Russian favourite and can be cultivated near the Arctic Circle. Both seeds and leaves are edible. It was known as a medicinal herb to the ancient Greeks and Romans, where soldiers placed burned dill seeds on their wounds to promote healing.
Medieval Europe could not grow it fast enough for love potions, casting spells and for protection against witchcraft. Carrying a bag of dried dill over the heart was considered protection against hexes.
A cooling herb that calms and tones the digestive system, controls infection and has diuretic effects. Internally used for digestive disorders, including indigestion, colic, wind (especially as an ingredient of gripe water for babies) and hiatus hernia.
Both seeds and leaves are widely used in cooking, especially in Scandinavian cuisine, with eggs, fish, seafood and potatoes. Sprigs of dill are added to pickles and vinegar; chopped dill is a main ingredient of gravadlax (preserved salmon). Seeds are used in curry powder and leaves are added to rice and soups.
Dill Weed (Leaf).
Taste and Aroma
Pungent, slightly bitter; strongly aromatic and somewhat sweet.