Common/Folklore Names:Dill, Dilly, Dill Weed, Garden Dill
Parts Used: Leaf and Seed for culinary use, Seed for medicinal use
Historical Reference
The original Greek name for Dill was Anethon, or Anethon of Dioscorides. It is referred to in St. Matthew XXIII:23, which gives an indication of just how long ago Dill was known. The herb maintained its reputation as a beneficient throughout the Middle Ages, even listed in the vocabularic writings of the Archbishop of Canterbury during that period.
The more common name of 'Dill' is actually derived from the Norse word dilla meaning 'to lull', which is indicative of Dill's slightly calming effects on the nerves.
Folklore shows the use of Dill during the Middle Ages as a magical herb as well, guarding against the workings of witchcraft. In the Nymphidia by Drayton is the verse: "Therewith her Vervain and her Dill, That hindereth Witches of their Will"
It was said that if Dill was placed over the door of a home, no one who wished the residents ill or were envious could enter.
A Folk remedy recommends smelling Dill to cure hiccups.
Dill's ability to improve the breath when chewed, may have leant itself to the belief in Dill as an aphrodisiac.
Medicinal Use Caution: Dill poses no threat at normal dosage levels, however contact with juice from a fresh Dill plant can cause the area of skin to react to sun exposure. As with any medicine, do not self-treat. Use under the guidance of a qualified Doctor or Homeopathic Practitioner.
Modern Herbalists recommend Dill for:
- Appetite Loss
- Cough, Colds, Sore Throat
- Bronchitis
- Flatulence/Intestinal Gas
- Tendency towards infection
- Fever
- Liver problems
Dill is usually taken as a tea/infusion of the dried fruit/seeds.
Culinary Use
From M. Grieve's "A Modern Herbal"
---A Sallet of Fennel---
'Take young Fennel, about a span long in the spring, tye it up in bunches as you do Sparragrass; when your Skillet boyle, put in enough to make a dish; when it is boyled and drained, dish it up as you do Sparragrass, pour on butter and vinegar and send it up.' (From The Whole Body of Cookery Dissected, 1675, by William Tabisha.)
Dill is a wonderful addition to salads, but most of us know Dill in one form...as a pickle seasoning! There's no need to limit yourself, however - it's also a flavorful addition to soups, sauces, vinegars, even breads. There are literally hundreds of ways to use Dill in the kitchen, too many to mention here! But I do encourage you to do a search on Dill right here on Suite101 for some wonderful recipes.
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