Dill: an ingredient from the past that conquers the present

Between aromas and history

Dill, whose scientific name Anethum graveolens L., is a herbaceous plant with small yellow flowers belonging to the Umbelliferae family.

It is native to the Middle East and its leaves are very similar to those of fennel and anise, but are characterized by a much more pungent and decisive flavor.

Traditionally used in Indian cuisine, today it is also widespread as a wild plant in most of Europe, especially in areas with a fairly cool climate, from northern Italy to Sweden.

Its name derives from the Greek “Dill” (Anise), which in turn derives from ancient Egyptian.

This term can be translated as 'get rid of illness' in reference to its properties exploited in ancient times in folk medicine.

The specific epithet graveolens derives from the Latin 'gravis' (strong) and 'olens' (scent), in reference to its very characteristic aromatic notes.

The plant

The dill plant can reach a meter in height and blooms in June/July, producing small yellow flowers gathered in umbrella inflorescences and composed of 5 petals. The leaves are threadlike, with a characteristic blue-green color

A dive into the culinary tradition

Dill leaves and seeds are very aromatic: this has meant that it is widely used in Germany, Eastern Europe and Scandinavia, and also in India and many other countries around the world, mainly in fish-based dishes.

Dill can also be used to season salads, eggs, shellfish and potatoes.

It is not uncommon in Scandinavian countries to find breads flavored with dill, and dill leaves are great for seasoning various soft cheeses.

In Greece, they are usually used to make feta more appetizing or to prepare aromatic yogurt-based sauces.

Taste and health: the virtues of &' dill through the centuries

Dill was used in ancient times as a natural remedy to cure various ailments: the Greeks believed that this plant was able to quell epileptic seizures and promote the production of milk in bales.

The Romans, on the other hand, believed it had the property of increasing physical strength, so much so that it was used to season mainly the food of gladiators.

Even the Egyptians appreciated its virtues, but as a calming agent.

In the Middle Ages, its beneficial effects on the stomach and intestine were discovered and it was therefore used as a remedy for various digestive disorders, in infusion, perhaps in combination with other plants.

In addition, dill seeds, if chewed, freshen the breath.

An interesting fact about this is that in the past in the United States children were chewed in church to make them feel good during long sermons together with fennel seeds, so much so that they were called “meeting seeds” (seeds of meetings).

Mida Muzzolon