Dill has fine, wispy, fern like leaves in a soft green. The flavour is warm and tangy with an obvious aniseed character, but also hints of cream and grass.
Dill makes a classic pair with fish, eggs, new potatoes and summer vegetables such as peas, beans, asparagus and cucumber. It also complements yoghurt sauces, dips, creamy dressings, lemon, butter, fresh baked bread, soups and salads. It is a time-honoured addition to pickles.
Dill is mostly used as a digestive aid, being a classic remedy for hiccoughs and griping that is gentle enough for babies but effective enough for adults. It relieves gas and an upset stomach and reduces digestive cramping. The name dill comes from the Old Norse dilla, meaning to soothe.
Store in the fridge in the vegetable drawer in original punnet. Use within two days of opening. It can also be frozen by roughly chopping and placing in a zip-lock bag, as is or with olive oil added. Flatten the contents of the bag to make it easy to break into portions. Freeze overnight. An ice cube tray can also be used by pouring a little water or olive oil over the chopped herbs inside the tray.
Culture and History
Dill has been used for at least 5,000 years for food and medicine, and so has a rich cultural heritage. It has been referenced in both ancient Egypt and in The Bible, and was believed to bring wealth, good fortune and household protection.