Spice of the Week - Dill

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 favorite and can be cultivated near the Arctic Circle. Both seeds and leaves are edible.

Spice Description
The seed is light brown, winged and oval, with one side flat, with two ridges. The other side is convex with three ridges and three oil channels. Seeds are about 3.5 mm (0.15 in) long. The leaves and stalks are aromatic and are used fresh or for pickling.
Bouquet: aromatic and somewhat sweet
Flavour: aromatic and slightly bitter, similar to caraway

Attributed Medicinal Properties
Dill seeds contain carvone as an essential oil. Dill is considered caminative, stomachic and slightly stimulant. Dill water is given to children for digestive problems. Also it “destroys the hiccups”.

Culinary Uses
Dill is mainly used in pickling, where most of the plant is used. “Dill Pickles” have become a North American classic and in Europe Sauerkraut and dill vinegars have been popular for centuries. It is especially popular in Russia and Scandinavia, where it is used in courts-bouillons and sauces for fish, pickled salmon, casseroles and soups. It is also used on cakes and breads, particularly in rye breads, the way caraway is used. Dill should be used sparingly as the flavour grows. Its flavour works well in sour cream and yogurt sauces. The chopped fresh leaves are frequently used with trout and salmon, shrimp, deviled eggs, green beans, cauliflower, beets, soups, cottage and cream cheese.