Dill

Anethum graveolens

History

Botanically known as Anethum graveolens, dill belongs to the same family as parsley and celery, though it is the sole species of its genus. 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. when it earned a mention in Egyptian medical texts.

In the 1st century Rome, dill weed was considered a good luck symbol. Ancient Egyptians used it to ward off witches and as an aphrodisiac. To the Greeks, dill signified wealth. Many cultures cultivated it for medicinal qualities, particularly its ability to soothe an ailing stomach. It’s even mentioned in the Bible. Puritans and Quakers gave their children dill seeds to chew on while at church as an appetite suppressant. Modern wisdom gives dill seed credit as a breath freshener and anti-bacterial, plus it’s believed to stimulate milk production in breastfeeding women and alleviate colic.

Source:  https://www.thespruceeats.com/the-history-of-dill-1807592

Medicinal Uses

  • Heart Health
  • Cholesterol 
  • Diabetes
  • Bone Health

Recipe For Home

4-Ingredient Garlicky Potatoes

Ingredients:

  • 2 pounds 

    small new potatoes

  • 2 teaspoons 

    kosher salt, plus more

  • 3 cloves 

    garlic

  • 1/4 cup 

    unrefined sunflower oil

  • 1/2 cup 

    finely chopped fresh dill

Instructions:

  • Measure 2 pounds new potatoes: If they’re about an inch in diameter, leave them whole. If they’re larger, cut into 1-inch chunks, making sure all the potatoes are roughly the same size to ensure even cooking.
  • Place the potatoes in a large pot and add enough water to cover by about 2 inches. Add 2 teaspoons kosher salt, cover, and bring to a boil over medium-high heat. Reduce the heat to low and gently simmer with the lid ajar until the potatoes can be pierced easily with a fork, being careful not to overcook them, 12 to 15 minutes.
  • Meanwhile, finely grate 3 garlic cloves on a Microplane or run through a garlic press and place in a small bowl. Add 1/4 cup sunflower oil and stir to combine. Finely chop fresh dill until you have 1/2 cup.
  • Drain the potatoes and return to the pot. Add the garlic oil, dill, and a pinch of kosher salt. Gently toss to combine. Taste and season with more salt as needed.

    Source:  https://www.thekitchn.com/ukrainian-dill-potatoes-recipe-23147834