Dill - 2010 Herb of the Year - Anethum graveolens
USDA Certified Organically Grown Medicinal Herbs, Certified by Global Culture
Dill
Dill, 2010 Herb of the Year
Dill - Native to Southern Russia and the Mediterranean. The name, Dill, originates from the Norse word "Dilla", which means to Lull. Dill was very popular with the Greeks and the Romans who burned the seeds and applied them as a poultice to heal wounds. It has been used historically as a carminative for digestive complaints and was often a favored remedy for colic in Babies.
During Medieval Times Dill was used as a protection herb against hexes and Witchcraft and was also a popular addition to love Potions. It has been cultivated for centuries as a culinary herb, as well, and was often preserved in Vinegar. An important ingredient in pickles of all kinds.
Dill leaf and dill seed are commonly used to flavor fish and meats and infused in vinegar, while the seed heads are used as an ingredient in many different types of preserves form chutneys, to relishes to home canned meat. The plant can reach 3 feet in height when in flower. With feathery leaves and its tall stalk topped by large yellow umbel flowers ripening to the classic dill seed heads.
The plant is a common sight in the vegetable garden, rows of dill planted near the cucumbers ready for pickling fill the air with their delicious scent on a hot summer evening. Dill also attracts many beneficial insects to the garden and is a primary food for the swallowtail butterfly in its caterpillar form. When dried, the tall dill stalks with their dried seed heads s make a lovely addition to flower arrangements. Easy to grow, prefers full sun, moderate watering and rich garden soil. Annual. Not hardy over winter.
To order Dill click here.
NOTE: We require a minimum order of SIX plants (CA Nursery License CO354.001)
