Common Dill

Common Dill

Anethum graveolens   (dill, common dill) 
Anethum sowa   (Indian dill, sowa) 

Anethum graveolens is believed to have its beginnings in the Mediterranean region. The plant has a long and ancient history in many countries as a culinary and medicinal herb.The earliest known record of dill as a medicinal herb was found in Egypt 5,000 years ago when the plant was referred to as a “soothing medicine.” Gladiators were fed meals covered with dill because it was hoped that the herb would grant them valor and courage. Dill seeds are often called “meetinghouse seeds” because they were chewed during long church services to keep members awake or kids quiet. The seeds were also chewed in order to freshen the breath and quiet noisy stomachs.

Myths and Folklore  Dill was believed to provide protection from witchcraft, most likely because of its strong smell. Charms were often made from sprigs of dill to provide protection from witchcraft; they were hung around the house or worn on the clothing. Dill was often added to love potions and aphrodisiacs to make them more effective. The herb was also believed to have an effect on marriages bringing happiness and good fortune. In Germany and Belgium, brides would attach a sprig of dill to their wedding gowns or they would carry it in their bouquets in the hopes that happiness would bless their marriages.

Dills are annual or biennial plants native to southwest Asia and Southern Europe, and naturalized in the rest of Europe and America. They belong to the family Apiaceae,   formerly called Umbelliferae for the umbrella-like umbels of flowers characteristic of the family. The common name is sometimes said to derive from the Anglo-Saxon verb dilla, meaning “to lull,” because of dill's sedative effect on the digestive system.

Common dill grows very upright, usually with only one hollow stalk, with feathery linear leaves and greenish-yellow florets in a large, open umbel up to 6 inches across. The whole plant is fragrant. It may reach 2½ to 3 feet in height. Indian dill, A. sowa, grows to over 3 feet and differs slightly in flavor.

Uses 
Dill is a favorite culinary herb, both in leaf and seed, and is  popular in northern European cooking. The fresh greens blend well with fish, eggs,  potatoes, meats, breads, salads and sauces; dill seed is used in pickling and to make a dill flavored vinegar. Seeds of Indian dill, A. sowa,  are used in curry mixtures, and the leaves are used in soups and rice. Dill, along with trefoil, vervain and St. John's wort, was once said to "hinder witches of their will." It is used as a digestive agent for the treatment of colic,  flatulence and hiatus hernia. The oil is used commercially in medicines, soaps, detergents, and foods.