Last year, I grew absurd amounts of dill on my front porch (picture above). I toiled and toiled to the point of callouses to reap the benefits of this delicious herb. Dill, also called dillweed, is apart of a family called umbellifers. Did you know that this pungent and delicious herb is a cousin to the carrot? Parsley, parsnip and fennel are “grandparents” as well.
The common name dill comes from an Old Norse word “dilla” and means to calm or soothe.
Dill originated in Western Africa. A medicinal herb for at least 5,000 years, it was used as an aphrodisiac and in shamanism to ward off evil. Europeans discovered our herb when they raided the tomb of Amenhotep II and found him filled with this aromatic herb. Our ancestors knew of the benefits of this amazing plant and Eurasia soon followed in our footsteps. Caesar was said to eat large quantities of this herb after a large meal to soothe indigestion. Perhaps the most well-known use is this:
Because of its strong flavor, dill has also been used for centuries to enhance the flavor of vegetables, meats and seafood.
Aside from gas, dill helps / prevents:
Hiccups ( yes, it really works)
Sores/ Ulcers (when grinded or pounded)
Our ancestors also used dill tea or pulverized dill as an early form of anti-septic for cuts, bruises and surgery. Aside from being delicious in fish and my soups, dill is an excellent way to get calcium.
I eat the whole thing…seeds and all!
Next article: Sage