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14-September-2008 18:38:49 - Dill For other uses, see Dill disambiguation. Dill Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Apiales Family: Apiaceae Genus: Anethum L. Species: A. graveolens Binomial name Anethum graveolens L. Dill Anethum graveolens is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens L. C.B.Clarke. It grows to 40-60 cm 16-24 in tall, with slender stems and alternate, finely divided, softly delicate leaves 10-20 cm 3.9-7.9 in long. The ultimate leaf divisions are 1-2 mm 0.039-0.079 in broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm 0.039 in broad, but harder in texture. The flowers are white to yellow, in small umbels 2-9 cm 0.79-3.5 in diameter. The seeds are 4-5 mm 0.16-0.20 in long and 1 mm 0.039 in thick, and straight to slightly curved with a longitudinally ridged surface. Its seeds, dill seeds are used as a spice, and its fresh leaves, dill, and its dried leaves, dill weed, are used as herbs. Contents 1 Origins and history 2 Name 3 Uses 4 Cultivation 5 External links 6 References Origins and history Dried dill umbel Dried dill umbel Dill originated in Eastern Europe. Zohary and Hopf remark that wild and weedy types of dill are widespread in the Merranean basin and in West Asia. Although several twigs of dill were found in the tomb of Amenhotep II, they report that the earliest archeological evidence for its cultivation comes from late Neolithic lake shore settlements in Switzerland.1 Traces have been found in Roman ruins in Great Britain. In Semitic languages it is known by the name of Shubit. The Talmud requires that tithes shall be paid on the seeds, leaves, and stem of dill. The Bible states that the Pharisees were in the habit of paying dill as tithe;2 Jesus Christ is said to have rebuked them for tithing dill but omitting mercy. Name The name dill is thought to have originated from a Norse or Anglo-Saxon word 'dylle' meaning to soothe or lull, the plant having the carminative property of relieving gas. In some English-speaking countries, it is sometimes called Dillby. In some Asian local languages it is called as Shepu or Sowa. In Kannada it is called Sapseege soppu ಸಪà³?ಪಸೀಗೆ ಸೊಪà³?ಪà³?. Uses Fresh and dried dill leaves sometimes called dill weed to distinguish it from dill seed are used as herbs. Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax cured salmon, borscht and other soups, and pickles where sometimes the dill flower is used. Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months. Dill seed is used as a spice, with a flavor similar to caraway. Dill oil can be extracted from the leaves, stems and seeds of the plant. Dill seeds were traditionally used to soothe the stomach after meals.3 Cultivation Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for 3-10 years. Plants intended for seed for further planting should not be grown near fennel, as the two species can hybridise. The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm dry place for a week. The seeds then separate from the stems easily for storage in an airtight container. External links Wikimedia Commons has media related to: Anethum graveolens Plants for a Future: Anethum graveolens 'A Modern Herbal' Grieves, 1931 Jepson Manual Treatment USDA Plants Profile GRIN Species Profile References ^ Zohary, Daniel; Hopf, Maria 2000. Domestication of plants in the Old World, 3rd ion, Oxford: Oxford University Press, p. 206. ISBN 0198503571. ^ Matthew 23:23 ^ Whole Foods Profile v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub Retrieved from http://en..org/wiki/Dill Categories: Apiaceae | Herbs | Medicinal plants | Monotypic plant genera Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages العربية Bosanski БългарÑ?ки Català Dansk Deutsch Þ‹Þ¨ÞˆÞ¬Þ€Þ¨Þ„Þ¦Þ?Þ° Ελληνικά Español Esperanto Ù?ارسی Français Galego Italiano עברית ქáƒ?რთული Kreyòl ayisyen Latina Lietuvių Magyar Nederlands 日本語 ‪Norsk bokmÃ¥l‬ ‪Norsk nynorsk‬ Polski Português Română РуÑ?Ñ?кий Shqip Simple English SlovenÄ?ina SlovenÅ¡Ä?ina СрпÑ?ки / Srpski Suomi Svenska Türkçe УкраїнÑ?ька اردو Wolof ŽemaitÄ—Å¡ka ä¸æ–‡ This page was last modified on 1 September 2008, at 14:24
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