Dill Seed

Anethum graveolens L.

Origin / Harvest:

• Canada / September-October
• India / March-April

Description & History

Dill is a soft yet crisp aromatic spice with slightly sweet and sour fragrance notes. A native to European and Asian soils, this delicate spice has a long history of uses both in and out of the kitchen. The word dill is thought to originate from Scandinavia during its Viking Age. In Old Norse, dilla meant to ‘calm’ or ‘soothe’. Mothers would use dill to relieve stomach pain in babies (due to its anti-flatulent power) and thereby “soothed” them. The ancient Greeks considered dill a sign of wealth and would flaunt their affluence by burning dill scented oil. In the middle ages, dill was used as an ingredient in love potions.

Uses

Dill seeds contain a volatile oil that acts as a muscle relaxant, yet mild enough to be particularly effective in the digestive tract. Teas made with dill seed are known to relieve indigestion and nausea.

Dried dill seed adds a distinct flavor and aroma to baked goods. Dill is suitable for many appetizer and entree preparations (mild cheeses, vegetable dishes, soups and cream sauces) that call for a savory yet subtle spice.

Nutrition

Nutritionally, dill is rich in vitamin C, flavanoids and calcium. Three tablespoons of dill contains the same amount of calcium as one cup of milk!

Dill Seed