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Etymology
From the Norwegian "dilla," meaning to calm or to cradle, because of dill's sedative properties.
Description
An aromatic umbelliferous plant from the Apiaceae family (a kind of fennel). Its long filiform leaves, like a bouquet of green feathery plumes, grow in branches on a hollow, often single, stem, unlike fennel.
Though its scent is somewhat reminiscent of parsley, its flavour is actually more like anise, but milder than its cousin fennel. It is rich in minerals. With its suggestion of a Pernod sipped on a warm afternoon, dill brings a note of Provence into the kitchen even though it is considered a northern herb. It brings to mind holidays and meals by the water. It is an underused herb, one which merits more attention.
Nutritional values
Diuretic, carminative, antispasmodic; it is above all an excellent stimulant for the stomach and intestines.
Buying dill
It is best to buy dill fresh since other means of conservation or presentation take away its essential flavour.
Storage
Fresh: keep in the refrigerator in a plastic bag.
Frozen: place chopped dill into an ice-cube tray and cover with water with a little vinegar added.
The Worldwide Gourmet
Beloved by Russians, Scandinavians and Germans, it is used to flavour English cucumber in cream, and Scandinavian potatoes. It goes equally well with butter and cream, meatballs, blanquettes and acidic dishes including vinegars, marinades, sour cream and pickles.
In Scandinavia, dill is an integral part of marinated fish: trout, herring, crawfish and salmon. It also flavours potatoes and court bouillon.
Scotland - Dill flavours Mustard, a superb blend of mustard seeds, wine vinegar, honey, dill and cinnamon
Dill - Culinary Information
A Marriage of Passion and Reason
Its scent is somewhat reminiscent of parsley, but its flavour is actually more like anise, though milder than its cousin, fennel. Beloved by the Russians, Scandinavians and Germans, it is used to flavour English cucumbers in cream, and Scandinavian potatoes. Dill pairs equally well with butter and cream, meat balls and blanquettes as with acidic foods like vinegar and marinades, sour cream and pickles.
The Worldwide Gourmet
Dill is to Scandinavian cooking what basil is to Italian. Scandinavians have adopted it as their national spice. They sprinkle it onto canapés, and have even perfected a liquor with a hint of dill, to be drunk with their famous gravlax: Aquavit. In Scandinavia dill is inseparable from marinated fish: trout, herring and salmon could not do without it. It flavours potatoes and court bouillon and grows up wild in these northern countries. The crushed seeds are used in breads and pastries. From May onwards, it is found in every market.
In Central and Eastern Europe a touch of dill is traditional. The seeds are found in breads, stews, Hungarian sauerkraut, Romanian stuffed vine leaves, Dutch frikkadel and Yugoslav vadin buto.
India (sooaa) - Dill is used to flavour spinach, other leafy vegetables and dhansak. Sindhs make a spinach dish known as sai bhaji as well as dill-scented rice.
Using Dill
- Loves being added to brine for pickles
- pairs well with fish: grilled, en papillote, or cooked in court bouillon, or in sauces for fish
- dill is torn or chopped when raw
- never boil dill sprigs; throw into a stock or hot sauce only at the last minute, over low heat
- milder and less bitter than the seeds, fresh dill leaves also give off more flavour
- Hints and tips: Dill is a refined aromatic herb which does not pair well with dominant flavours like garlic or olive oil
Substitute
A large quantity of fennel, or better yet, a mixture of fennel and caraway with a touch of mint
Nutritional values
Rich in minerals: potassium, sodium, sulfur
Buying Dill
It is best to buy fresh dill since every other form of storage or presentation diminishes its essential flavour
Storage
- fresh: in the refrigerator in a plastic bag
- dried: in a closed airtight container, kept away from light
- frozen: chopped into an ice cube tray and covered with water to which some vinegar has been added
- seeds: in a closed airtight container, kept away from light
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