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Dill Spring It On!!!!

One of spring’s earliest gifts, dill is a lovely companion for the many gifts the soil gives us in spring; radishes, new potatoes, peas, fennel, carrots, beets and a gentle little reminder of the delicacy of spring. It’s an extremely versatile herb with many medicinal & healing properties as well. The feathery fernlike herb has a taste similar to fennel (hints of anise). The dill weed as the plant is known produces two culinary and medicinal choices, first in the spring it provides us with the leaves, and then in summer the plant sprouts up with its seeds. The seeds are more pungent tasting and smelling than the leaves and also have a distinct caraway flavor that the fresh leaves only have minimal hints of if any. The fresh leaves have a tangy, citrusy, grass like flavor while still holding strong to the overlying main anise scent and flavor. The leaves are best used fresh and the seeds dry.

Originating in Eastern Europe, the dill weed dates back a very long time. To the Greeks it was a symbol of prosperity as well as a sleep aid when laid on the eyes. The Quakers gave it to their children in church as an appetite suppressant. The ancient Egyptians used it as pain reliever. Also used in various cultures to relive hiccups and as a love potion. Throughout the history of many regions we find dill working its way into the cultures through medicinal and healing properties as well as culinary uses.

Its healing properties are expansive but mainly focusing around the stomach, digestion and relaxation. It is known to sooth gas & bloating relief in children and adults as well relieve cramping in the stomach and general stomach pains.

A diuretic, dill also helps to relive symptoms of the common cold and cough. Rich in antioxidants it helps prevent the overgrowth of harmful bacteria. Dill also helps neutralize carcinogens such as those found in cigarette smoke, charcoal smoke, and the smoke produced by trash incinerators.

 

Its culinary uses are limitless with strong roots in Eastern European cooking and especially Scandinavian and Northern Russian cooking.

Fish & dill are a combination seen throughout northern Russia and Scandinavia, whether it be the seeds or the leaves there is an especially long pairing partnership with dill and salmon, especially noted is the Scandinavian, gravlox. The dill seeds are also commonly used in pickling vegetables, fish and meats in Scandinavia. While in North Eastern Russia, the fresh dill is seen more often in its local dishes, especially along the Arctic Circlein the spring. We see the dill spring up in dishes like borscht, beets with dill cream, meat and dill dumplings, and dill spaetzle.

The influence of dill from these regions has spread around the world and dill is now one of the most commonly used fresh herbs throughout the world. We see it most often used outside the Scandinavian and Eastern Russian areas in the spring and paired with fresh vegetables as well as its natural affinity to seafood and fish especially salmon. It’s light and delicate flavor is a wonderful invitation for us to enhance our spring!