1 aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning [syn: Anethum graveolens]
2 aromatic threadlike foliage of the dill plant used as seasoning [syn: dill weed]
- Rhymes with: -ɪl
- An herb (Peucedanum graveolens), the seeds of which are moderately warming, pungent, and aromatic, and were formerly used as a soothing medicine for children; also called dillseed.
- A cucumber pickled with dill flavoring.
- a fool.
- Albanian: kopër
- Catalan: anet
- Croatian: kopar
- Czech: kopr
- Dutch: dille
- Esperanto: aneto
- Estonian: till
- Finnish: tilli
- French: aneth
- German: Dill
- Greek: άνηθος
- Hungarian: kapor
- Italian: aneto
- Polish: koper ; koperek
- Romanian: mărar
- Russian: укроп
- Slovak: kopor
- Slovene: koper
- Spanish: eneldo
- Swedish: dill
cucumber pickled with dill
- Finnish: maustekurkku
- the herb dill
Dill (Anethum graveolens) is a short-lived annual 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 tall, with slender stems and alternate, finely divided, softly delicate leaves 10-20 cm long. The ultimate leaf divisions are 1-2 mm broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm broad, but harder in texture. The flowers are white to yellow, in small umbels 2-9 cm diameter. The seeds are 4-5 mm long and 1 mm thick, and straight to slightly curved with a longitudinally ridged surface.
Its seeds, dill seed are used as a spice, and its fresh leaves, dill, and its dried leaves, dill weed, are used as herbs.
Origins and historyDill originated in central Asia. Zohary and Hopf remark that "wild and weedy types of dill are widespread in the Mediterranean 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. 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 (Matthew 23:23) ; Jesus Christ is said to have rebuked them for tithing dill but omitting mercy.
NameThe 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".
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.
In the Middle Ages, dill was thought to protect against witchcraft.
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 can also be used to help cure both insomnia and bad breath. Sometimes dill is made into a tea to help cure an upset stomach.
One Serbian proverb states: "On je u svakoj čorbi mirođija" ("He is dill in every broth") meaning "He is present everywhere you go" or "He is involved in every affair you hear about"
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.
dill in Arabic: شبت
dill in Bulgarian: Копър
dill in Catalan: Anet
dill in German: Dill (Pflanze)
dill in Dhivehi: ދަމުއި
dill in Modern Greek (1453-): Άνηθος
dill in Spanish: Anethum graveolens
dill in Esperanto: Aneto
dill in Persian: شوید
dill in French: Aneth odorant
dill in Galician: Aneto
dill in Italian: Anethum graveolens
dill in Hebrew: שבת ריחני
dill in Georgian: კამა (მცენარე)
dill in Haitian: Lanni
dill in Latin: Anethum
dill in Lithuanian: Krapas
dill in Hungarian: Kapor (növény)
dill in Dutch: Dille
dill in Japanese: イノンド
dill in Norwegian: Dill
dill in Norwegian Nynorsk: Dill
dill in Polish: Koper (roślina)
dill in Portuguese: Endro
dill in Romanian: Mărar
dill in Russian: Укроп
dill in Albanian: Kopra
dill in Simple English: Dill
dill in Slovak: Kôpor voňavý
dill in Slovenian: Navadni koper
dill in Serbian: Мирођија
dill in Finnish: Tilli
dill in Swedish: Dill
dill in Turkish: Dere otu
dill in Ukrainian: Кріп
dill in Urdu: شِبِت
dill in Wolof: Anet
dill in Samogitian: Kraps
dill in Chinese: 蒔蘿