Dill: a past ingredient that conquers the present

Between Aromas and History

Dill, whose scientific name is Anethum graveolens L., is an herbaceous plant with small yellow flowers belonging to the Umbelliferae family.

It is native to the Middle East, and its leaves resemble those of fennel and anise, but are distinguished by a much sharper and more decisive flavor.

Traditionally used in Indian cuisine, it is now widespread as a wild plant in much of Europe, particularly in regions with a relatively cool climate, from northern Italy to Sweden.

Its name derives from the Greek "Aneto" (Anise), which in turn comes from ancient Egyptian.

This term can be translated as “repels evil” in reference to its properties utilized in antiquity in folk medicine.

The specific epithet graveolens derives from the Latin “gravis” (heavy) and “olens” (smelling), referring to its very characteristic aromatic notes.

The Plant

The dill plant can reach a meter in height and blooms in June/July, producing small yellow flowers grouped in umbrella-like inflorescences with 5 petals. The leaves are filiform, with a characteristic bluish-green color.

A Dive into Culinary Tradition

The leaves and seeds of dill are very aromatic: this has led to its extensive use in Germany, Eastern Europe, Scandinavia, as well as in India and numerous other countries worldwide, primarily in dishes based on fish.

Dill can also be used to season salads, eggs, mollusks, and potatoes.

It is not uncommon in Scandinavian countries to find breads flavored with dill, and dill leaves are excellent for seasoning various soft cheeses.

In Greece, they are often used to make feta more appetizing or to prepare aromatic sauces based on yogurt.

Flavor and Health: The Virtues of Dill Through the Ages

Dill has been used in antiquity as a natural remedy to treat various ailments: the Greeks believed that this plant could calm epileptic seizures and promote milk production in nursing mothers.

The Romans, on the other hand, thought it had the property to increase physical strength, so much so that it was used to season the food of gladiators.

The Egyptians also appreciated its virtues, but as a calming agent.

In the Middle Ages, its beneficial effects on the stomach and intestines were discovered, and it was therefore used as a remedy for various digestive disorders, often infused, possibly in combination with other plants.

Furthermore, dill seeds, if chewed, refresh the breath.

A curiosity in this regard is that in the past, in the United States, they were given to children to chew in church to keep them quiet during long sermons, along with fennel seeds, earning them the name "meeting seeds." So we can say that dill was the ancestor of chewing gum!

Mida Muzzolon