Dill

Though native to the eastern Mediterranean region of western Asia, the name Dill comes from the old Norse word dylla meaning to calm or soothe. The first mention of this herb can be traced to around 3000 B.C. when it was found in Egyptian medical texts as a way to keep witches at bay, as well as an aphrodisiac. In ancient Rome dill was used as a token as good luck and was woven into wreaths and placed on the heads of champions. It was also common for men in Rome to rub dill on their bodies to sooth muscle pain. Many cultures in time have used dill to treat a wide variety of ailments such as stomach pains, stimulate women’s milk production, aid in urinary tract infections, and is thought to be used as a mild diuretic. This plant is also noted to have antibacterial properties and the seeds were often chewed to aid digestions while also freshening the breath.

Pairings

Dill has a herbal flavor that is slightly sweet when used fresh and the seeds have a bright strong spice quality to them. Though pickles are often the most common association with dill, many other dishes are enhanced with the use of this weedy plant. Amongst some of its best pairings are lemon, beets, cashew cheese, potatoes, grains, and fresh greens. Dill and dill seeds can be used fresh or dried on top of dishes or incorporated into your favorite recipes.

Lemon Dill White Bean Dip