There are really two things that come to my mind when “dill” is mentioned. First and foremost are the Rugrats I grew up with. The cartoon Pickles family smiled down at me from the television throughout my childhood and for good reason. Their son Dill is named after a really beautiful plant. This brings me right over to my second thought, dill the herb. Scientifically it is referred to as Anethum graveloen, and as a member of the Umbelliferae family, it is closely related to parsley, cumin, and bay.
Dill growing in the planters on Willcocks street.
The medicinal and culinary properties that dill can offer have been recognized throughout human history. Dill is native to the Mediterranean region, but also has roots in western Africa and in southern Russia; it was even used by Hippocrates (the father of medicine) as something I would consider an ancient mouthwash. Dill gets its very name from the old Norse word dilla, which translates to “to lull.” This suiting name refers to Dill’s calming characteristics as a carminative stomach gas reliever and an insomnia aide.
So what exactly is dill? Dill is a perennial (or at times, annual) herb that grows slender, feathery leaves. Dill is unique in that it offers two separate seasonings harvested from two parts of the plant; these include the seeds (known as dill seed) and the leaves (at times, referred to as dill weed to distinguish them from the seed). While the flavor of the seed resembles the caraway seed (a fellow member of the Anethum graveolens), it still has the pronounced taste of dill weed. Many of us are familiar with the soft, sweet taste of dill weed, especially as it’s commonly used in soups, stews, and for pickling. Dill weed can be dried or used fresh, but for me there’s nothing quite like fresh dill. Fresh dill is superior in its delicate fragrant flavor, but there is also the option of a freeze-dried version that retains flavor for a couple of months.
Not only is dill known for its vibrant, unique taste, but it also offers a spectrum of nutritious benefits. As I previously mentioned, historically dill has been used to soothe the stomach after meals. It has the ability to do this with its anti-bacterial properties. It neutralizes and prevents bacterial overgrowth (similar to garlic) throughout the digestive track. Dill can protect against carcinogens and reduce bone loss (as it is a good source of calcium). It also is high in dietary fiber and is a good source of the minerals magnesium, manganese, and iron.
It’s now clear that these little herbs have a lot to offer as a seasoning. So how can we get our hands on these guys? Now, dill grows well here in southern Canada, well enough that its foliage can be mature enough to harvest in eight short weeks. That being said, dill is a warm-season herb that can be very sensitive to frost and freezing, so its harvest season is defined mainly by the summer months here in Canada. To harvest dill, one should snip the leaves and/or young flower heads. If you are planning to use the herb for pickling, you will want to give the plant more time to mature and then cut the whole stalks. For the best flavor, you should rely on scissors to do the cutting job (as opposed to a knife) and you should harvest in the morning, right after the dew has dried. You can (and in my opinion, should) use the dill fresh, but if you want to dry it for use at a later date, you will want to tie the stems together and then hang them upside down to dry in a cool, dark place (or a paper bag with holes in the sides). Dill can be harvested right now here in Ontario. You can find fresh and dried dill at your local farmers market and in your local grocery store…and on a number of Dig In! plots around the University of Toronto St. George Campus.
Cut dill for sale at the last Dig In! Market Day.
Since I’ve done all of this talking about dill, I think its time to stop dilly-dallying and cook! I’ll leave you with a few great recipes for you and your dill. It’s impossible for me to not think of Tzatziki (and my close Greek friends) when I’m cooking with dill. This recipe is one of my favourites, and has even been granted Greek-friend approval. It also includes an added bonus recipe for toasted pita chips! For those (rare, but treasured) cold summer nights, lemony chicken orzo soup. And last but not least, a twist on the ultimate picnic staple, potato salad with dill.
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