InDepthInfo on Dill

Dill is a strong herb from the umbellifer family and is sometimes referred to as "dill weed". Like many other common herbs it originated in the Mediterranean. Dill has a long history. It has been used for at least 5000 years as both a medicinal herb and as a spice.

Dill is a powerful antioxidant, which means it fights free radicals that cause cell damage. It contains carvone which helps to settle upset stomachs. Dill has many additional health benefits. It contains iron, manganese, and calcium. It has anti-microbial and anti-bacterial properties. Most remarkably it contains monoterpenes which may be a potent substance in fighting the development and growth of cancerous cells.

Although it is an annual, when dill is planted in the garden it often returns year after year. This is because of its prolific seed production. Dill should be planted directly in the soil at about 1/2-inch deep in rows about 2 feet apart after the last danger of frost. It should be planted in well-composted soil preferably in direct sunlight. Leaves can be harvested at any time. The seeds can be harvested and used once they form on the flower heads (usually 3 weeks after blooming).

Dill may be dehydrated, in which case it will be useable for up to and sometimes longer than a year if stored in a cool dry place. Dill is a common herb used in cooking. It is especially known as a flavoring in pickles. It can also be used in dips and on fish such as salmon.

This InDepthInfo folio on dill is just an overview. To dig deeper on the subject simply click on one of the links in the contents above or use the navbar located at the top of the page. To read through the entire folio of information on dill make use of the "next page" links at the bottom of each page.

The History of Dill >>

Valid XHTML 1.0 Transitional