Dill

Scientific Name: Anethum graveolens

Other names: Dill weed

Dill is a culinary herb related to celery, whose leaves and seeds are used for flavoring in some recipes. It is native to the Mediterranean region and southern Russia. It also grows wild in Spain and Portugal as a cornfield weed.

Description
Dill grows to be between 2 and 2-1/2 feet tall, with feathery leaves sprouting from a single stalk. It's stems are smooth, shiny, and hollow, giving it an upright posture as it grows. In the summertime dill produces small yellow flowers, before producing it fruits, the small, flat seeds familiar to many cooks. The entire plant is aromatic.

Habitat
Dill has been naturalized in many parts of the United States, and it prefers full sun and sandy or loamy soil.

Culinary Uses
Dill is a culinary spice often used with fish and seafood, as garnish of egg dishes and potatoes, and of course in dill pickles. It should be the last ingredient added to hot dishes.

Medicinal Uses
Dried ripe dill seeds are used as an herbal remedy for upset stomachs, including indigestion, gas, and colic. It is used as a main ingredient in gripe water. In small amounts, dill has been known to improve milk flow in nursing mothers. Dill will help fight off E- coli and to reduce bad breath.

Dill tea has been used as a remedy for stopping hiccups.

Magickal Uses
Dill has been used in medicine and magick as far back as ancient Egypt. During the Middle Ages, it was used as an aphrodisiac. A small bag of dill seeds was often placed in the crib to protect the baby.

Dill has often been used to symbolize good luck. When added to baths it is said to make bathers irresistible.

A sprig of dill placed over the door will prevent anyone who is envious or ill-disposed towards the inhabitants from entering.

Recipes
Dill Tea