The Kitchen Herb Garden by Maureen Little

Author:Maureen Little
Language: eng
Format: epub, mobi, pdf
Tags: Herbs, Herb recipies, recipes with herbs, food, cooking, culinary herbs
Publisher: Little, Brown Book Group
Published: 2012-09-28T16:00:00+00:00

Dill

Anethum graveolens

Type of plant Annual

Height and spread 90cm/30cm

Best position Sunny

Soil Well drained

Method of propagation Seed, outdoors in the early growing season

Part of plant used Leaves, seeds

Dill originated in southern Europe, the Middle East or western Asia, depending on which book you read! Suffice it to say that dill can now be found throughout the world and has naturalized in many areas. It was certainly used, and highly regarded, by the ancient Greeks and Romans, and it is mentioned in St Matthew’s Gospel as being used to pay tithes.

Dill is easily grown from seed, but does not like being transplanted, so sow it where you want it to grow. Although it is hardy it appreciates a sunny position with some shelter from the wind. Its feathery leaves resemble fennel but its flavour is quite different: dill has a mild, warm flavour, while fennel has an aniseed taste.

Dill is not often found in Mediterranean dishes but is widely used in Scandinavia and northern, central and eastern Europe. It has a wonderful affinity with almost all fish dishes, especially salmon. It also goes well with summer vegetables such as beans, courgettes, tender young spinach leaves and cucumber. If you use it in a cooked dish, add it towards the end of the cooking time as it loses its aroma and flavour if heated for too long.

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