Herb
Dill
Dill is a feathery herb and seed spice used fresh as dill weed and dried or whole as dill seed. Its anise-citrus aroma defines Scandinavian gravlax, Eastern European soups, pickles, and yogurt sauces. Soft fronds wilt quickly and are best added late in cooking; seed is warmer and more pungent for pickling brines and bread. Cultivar, maturity, and whether leaf, flower umbel, or seed is harvested determine flavour intensity.
Also known as: Dill, Ukrop, Koper, Dill, Anithos, Sowa
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History
Dill was cultivated in the eastern Mediterranean and recorded in ancient Egyptian and classical sources.
Dill spread through European monastery gardens and became central to Nordic and Slavic cookery.
European settlers carried dill to North America, where it became essential to pickling traditions.
Commercial dill weed and seed production supplied canning industries and fresh herb markets worldwide.