Also known as Dillweed.
Parts used: Leaves, seeds.
Dill is widely used in Scandinavian cuisine due to its light and delicate flavour. It compliments fish dishes; goes well with smoked salmon, cheese, egg dishes, sour cream and yogurt. Dill seeds have a much stronger flavour and in combination with vinegar and spices make a great pickling agent. They are partnered with cucumbers to make dill pickles.
Dill seed is a very good source of calcium, dietary fibre, as well as the minerals manganese, iron, and magnesium. The difference between fresh and dried dill weed is like night and day. Use fresh for the most intense flavour. If you must use dried, use generously.
1 tablespoon chopped fresh dill is the equivalent of 1 teaspoon dried dill weed.
½ ounce of fresh dill yields about ½ cup of leaves.
The flavour of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavour and aroma.
Conversely, heating brings out the aroma and flavour of dill seed, which is why recipes commonly call for the seed to be toasted in a hot frying pan before using.
For general pickling: Add 1½ teaspoons dill seed per 1 quart of pickling liquid.
Dill seeds taste like a mild version of caraway and can be substituted for caraway in breads on a one to one ratio.
Quick dill butter: Add ¼ cup minced fresh dill weed to ½ cup softened butter. Mix well, cover and refrigerate at least 2 hours before using to let flavours blend. Use with baked fish or seafood or as a spread for savoury breads.
Dill pairs particularly well with all types of seafood. It is also good with dips, spreads, soups, sour cream, cream cheese, poultry, dressings, potato salad, omelettes, breads, lamb, meats, and many vegetables.
The oil prevents bacteria growth, much in the same way as garlic. Also dill is a very good source of calcium which is important for reducing the bone loss that occurs after menopause and in some conditions such as rheumatoid arthritis. It is also quieting to the nerves.
Crushed dill seeds, when diluted with water, can be used as a nail-strengthening bath. When chewed, dill seeds can be highly effective in curing bad breath. It can also be used to relieve stomach symptoms. Simply chop a little dill and mix it with plain low fat yogurt. One tablespoonful of dill seed contains as much calcium as one-third cup of milk. Also, dill tea is used to overcome insomnia, and hiccups. In its diluted form, it may be us
ed as a remedy for gas in infants. The components in dill oil act as protective neutralizers in carcinogens such as: cigarettes smoke, and charcoal grill smoke.
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. Dill was used by Hippocrates as an application on burns suffered by soldiers in ancient Rome. The green dill leaves have a sweet aroma and taste. When dried, the dill seeds are similar in taste to caraway seeds, and have a sweet and citric type flavour but slightly buttery as well. The Greeks believed that dill attracted money. The Greeks and Romans used dill as a perfume and as incense.
It affects the solar plexus and throat chakras bringing greater clarity of expression and motivation. The heavy metal miasm is eased. Dill has the power to comfort. It gets rid of malign spirits. Puritans reportedly chewed dill seeds to keep them awake and suppress hunger pangs during their interminable church services. The most unique quality of dill is that it strengthens the brain enabling one to discern between true magic and superstition. Fairies dislike it and will not venture near where it grows. Cancerians have the best luck with dill.
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