Dill (Anethum graveolens L.)

Dill fruits (often termed dill seeds)

Used plant part

Fruit (best crushed before use). The fresh herb is also aromatic, but loses much of its delicate flavour after drying.

Plant family

Apiaceae (parsley family).

Sensoric quality

Sweet and aromatic, intermediate between anis and caraway. About anis-like flavourings, see cicely.

Dill leaf

Main constituents

The essential oils from leaves (0.35%) and fruits (2 to 4%) differ slightly in composition: In the fruit oil, the main components are carvone (40 to 60%) and limonene (40%), but other monoterpenes appear only in traces (phellandrene, carveol, terpinene and dihydrocarvone). In the leaf oil, the aroma is determined by carvone (30 to 40%), limonene (30 to 40%), phellandrene (10 to 20%) and other monoterpenes; dill ether (a monoterpene ether) is characteristic of dill leaf oil.

Oil from the fruits of Indian dill (Anethum sowa) contains the phenylpropanoid dill apiole (6-allyl-4,4-dimethoxy-1,3-benzodioxol).

Origin

Central Asia. A related species (A. sowa) is grown in India; its fruits are larger but less fragrant. Therefore, when dill is asked for by an Indian recipe, it is advisable to reduce the amount of dill by about 30 to 50%, unless the book was explicitly written for Westerners.

Most imported dill stems from Egypt, other Mediterranean countries or Eastern Europe.
 

Dill flower cluster

Etymology

The name dill is probably related to Old Norse dilla "calm", "soothe"; it has been suggested that dill was used to relieve stomach pain in babies (due to its antiflatulent power) and thereby "soothed" them. Another theory sees German Dolde "umbel" as the source of the name.

The botanical genus name Anethum derives from Greek áneeson or áneeton, which also gave rise to the name of anis; the species name means "strongly smelling" (Latin gravis "grave, heavy" and olens "smelling" from the verb olere).

The characteristic, sweet taste of dill is popular all over Europe, Western, Central and Southern Asia. In Europe, it is mostly used for bread, vegetable (especially cucumber), pickles, and fish; for the last application, the leaves are preferred. Furthermore, it is indispensable for herb flavoured vinegars. See mango on the topic of sour ingredients and vinegar in general.

 

German Gurkenkraut "cucumber herb", which dill shares with borage, is motivated by the herb's frequent use in cucumber dishes.

Ripening dill umbels

To make herbal vinegar, a mild vinegar brand must be chosen (e.g., apple vinegar). Herbs, a clove of garlic and, if desired, a few pepper or allspice corns are then macerated for a couple of weeks. Many different herbs have been suggested; cookbooks mention most frequently tarragon, thyme, bay leaves, chervil and cress (nasturtium flowers are particularly decorative). Further, optional herbs are rosemary, lemon balm, lovage, basil and even rue. Lemon-scented herbs (e.g., chameleon plant or lemon myrtle) are particulary effective. Dill adds depth and body to the product and should never be omitted. When ready, herbal vinegar may be used to prepare delicious sauces; most commonly, however, it is used for salads, which is delightful during winter when fresh herbs are sparse.

Dill is a kind of "national spice" in Scandinavian countries, where fish or shellfish dishes are usually either directly flavoured with dill or served together with sauces containing dill. German cooks also tend to use dill mostly for fish soups and stews (see also parsley on bouquet garni).

In India, however, dill is common to flavour lentil and bean dishes (see ajwain).