Dill is one of the few herbs where both the seeds and the leaves are used in cooking. The green leaves are feathery and light in appearance and their sweet flavour goes extremely well with fish dishes, particularly smoked salmon, whilst the brown seeds have a much stronger and pungent flavour and are used in pickling mixtures and Indian dal curries containing lentils or chickpeas.

The dill plant is native to Southern Europe, the Mediterranean and Russia but is most popular in Scandinavian and Eastern European cuisines. Here dill is used to pickle fresh vegetables, flavour fish dishes or sauces that are to be served with fish and to add more depth to soups and simple potato dishes and breads.

Dill is related to other herbs including fennel, caraway and cumin, which are other herbs that are favoured in Eastern European, Scandinavian and Russian cooking.

The history of dill

Dill has a long history that dates back to ancient Egyptian times. Also favoured by the Romans and the Greeks, dill was regarded as an indication of wealth, as well as being consumed for it's healing qualities.

Well known for it's ability to settle the stomach and relieve gas after eating, dill seeds were often placed on the table after big meals and banquets, so that dining guests could help themselves as need be.

A concoction of dill seeds and hot water sweetened with sugar or honey, often known as "gripe water", was given to babies that suffered colic and abdominal pains. This is most likely where the name for the herb originated, as the Old Norse word "dilla", actually means "to lull" or "to soothe".

Finally in folk customs, people would hang a bunch of dill by the entrance to their home, as it was believed that this would protect them from witches and witchcraft.

The nutritional value of dill

Dill is a very good source of calcium, which is necessary to maintain healthy teeth and bones. As well as calcium, dill is rich in manganese, iron and magnesium. (For more information about the importance of consuming foods that contain plenty of minerals, see our Guide to Minerals).

The health benefits of dill

Dill is most certainly well known medicinally, for it's soothing effect on the stomach and digestive system, being gentle enough to give to babies. Studies have also proven that dill is effective in the following:

To regulate and prevent further growth of bacteria.
As an antiseptic and a treatment for wounds.
A powerful antioxidant, protecting the body's cells of damage by free radicals.
Relieves gas and flatulence.
Aids digestion.
Chewing dills seeds can combat bad breath.
Can cure hiccups.
Dill can be helpful to relieve fluid retention.
Dill can treat cystitis and other bladder infections.

Buying and storing dill

Dill is very easy to grow at home in your garden or window box. Therefore, if possible, it is best to use dill fresh from your garden for the best possible flavour.

Cut the dill as you need it and use in your homemade dishes.

You can also buy packets of freshly cut dill from your local supermarket. This will only stay fresh for about two days, as it is highly perishable. For the freshest results, keep the dill wrapped in a damp paper towel and place in the refrigerator.

Dill that has been dried can be bought in small jars, however the flavour is so much milder than fresh dill.

Ideas for using dill in the kitchen

Fresh dill enhances the flavour of all fish dishes and also goes very well with potato. Add it to a freshly prepared potato salad or to a sauce for fish. Other ideas are:

Use dill to flavour bread dough before baking.
Add to salad dressings made from mild vinegars.
Sprinkle over a fresh salad.
Use to pickle vegetables such as small cucumbers or cauliflower.
Use freshly chopped dill to serve with mussels or other types of seafood.
Add to soups, stews and casseroles, particularly those containing fish or potato.
Mix grated cucumber, natural yoghurt and freshly chopped dill for a cooling salad.
Use to garnish smoked salmon sandwiches.
Add to mashed potato.
Add to egg mayonnaise sandwiches or salads.
Add to potato or Russian salad.
Use to flavour cream cheese or cottage cheese.
Use to flavour lamb dishes.
Use in pickles and dips.
Add to flavour plain soups such as potato, leek and cauliflower.
Stuff a whole chicken with fresh dill leaves before roasting.

Back to Introduction to Herbs.