DILL

Anethum graveolens

  • COMMON NAMES

    Dill, Anet Dill, Meeting-Seed, Sabbath Day Posy

  • PLANT FAMILY

    Apiaceae

    The Umbel Family

  • NATIVE REGION

    Native to North Africa, Iran, and the Arabian Peninsula.

  • HABITAT

    Thrives in temperate climates with full sun.

  • CULTIVATION

    Annual, from seed

  • PARTS USED

    Leaf & Flower

PREPARATION

PROPERTIES: Volatile Oils & Flavonoids.

FLAVOR PROFILE: Distinctly herbal, sweet and grassy flavors.

PAIRING: Cilantro, mint, fish

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping teaspoon per cup of hot water.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz honey; or 1 cup herb per 1 cup honey for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz spirit; or 1 cup herb per 1 cup spirit for a 1:1 ratio.

  • Dries quickly, air dry and do not apply additional heat to retain delicate volatile oil.