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Dill Seeds, Leaves and Stems used in Cooking and Alternative Treatments

By Viola Woolcott

Dill is a short-lived annual herb native to southwest and central Asia. It is also known as Anethum graveolens. The herb normally grows up to 40-60 cm tall. Its stems are slender with leaves that alternate, they are finely divided and softly delicate and up to 10-20 cm of length. The final leaf divisions are 1-2mm broad. The flowers grow in small umbels and being white to yellow in colour measure 2-9cm diameter with the seeds being 4-5 mm in length and 1mm thick. They are straight to occasionally curved with a longitudinally irregular surface.

Dill seeds are used as a spice. The fresh and dried leaves are used as herbs and are sometimes called “dill weed”. Dill leaves are aromatic and they are used to flavour many dishes. For example: Fish and egg dishes, soups, pickles, dips, gherkins, salads and dressings. I personally add fresh organic dill to my homemade herb and/or garlic butter or in an olive and garlic dressing. Dill can also be used to improve the taste of roasts, stews and vegetables. It is best to use fresh, but sometimes I use dried dill, but is loses its flavour rapidly if dried. From the seeds, leaves and stems of the plant Dill oil can be extracted. I also grind the seeds and use it as a salt substitute.

In the treatment of colic, wind and indigestion Dill is very effective even for children and infants under the age of two. Most herbalists advise to combine dill and fennel to relieve colic or wind in infants by giving small amounts of a weak tea. Dill is used as a digestant and used to support in general mild bowel disorders.

Try this:
250ml Dill Seed

Filed under: Health and Diet on November 29th, 2007