Dill History

To most of us, dill weed is invariably paired with pickles. It is no wonder since Americans alone consume more than nine pounds of pickles per person each year. In Europe and Asia, dill has long been a staple herb. Where would seafood be without the crisp flavor of dill?

Dill History

Botanically known as Anethum graveolens, dill weed is a member of the parsley family. It is native to the eastern Mediterranean region and western Asia. The word dill comes from the old Norse word dylla, meaning to soothe or lull. It dates back in writing to about 3000 B.C., where it was mentioned in Egyptian medical texts.

The leaves, flowers, and oval flat seeds of the dill plant are all edible. The plant has thin, feathery green leaves, of which only about the top eight inches are used. It is very easy to grow at home in the garden or in containers. (If you grow your own, be aware that the mature seeds are toxic to birds.)

Dill weed has a flavor likened to mild caraway or fennel leaves. The plant is, in fact, often mistaken for the feathery fronds of fennel.

More About Dill Weed and Dill Recipes:

• Dill Cooking Tips
• Dill Storage
• Dill Weed and Health
• Dill Weed History
• Dill Recipes
_{Dill Weed Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.}