2010 Herb of the Year: Dill Weed

Dill (Anethum graveolens) has been considered soothing medicine for millennia. The Talmud considered it important enough to tithe, and both Greek and Roman healers prized this herb.

Traditionally, dill was used to treat colds (especially coughs) and flu. Roman gladiators dined on dill-coated meals to promote valor, and German brides attached a sprig of dill to their wedding gowns to guarantee a happy marriage.

What Modern Research Shows
Dill has antimicrobial activity, fighting both gram-positive and negative bacteria—even Bacillus anthracis—as well as fungi. No wonder the food industry uses this herb so often, especially in condiments. Think dill pickle!

As an antioxidant, this herb also appears to lower cholesterol and triglycerides in experimental studies, while offering some cancer-fighting benefits. Essential oils in dill even appear tp help lower blood sugar in diabetes.

In addition to vitamin C, dill weed is rich in vitamin A and beta carotene, several B vitamins, and essential minerals (calcium, copper, iron, magnesium, manganese, and potassium). So use it liberally.

From Garden to Kitchen
Best known as a culinary herb, dill weed is easily grown in full sun—to be picked before its flower buds have opened. Store freshly cut dill in the refrigerator for two to three days, placing the stems in a cup of water to optimize freshness.

Got a bumper crop? To dry this herb naturally, lay freshly harvested dill on wax paper, and place in a warm, dark spot with good air circulation. Or use a food dehydrato to dry dill weed. Once dried, place the leaves in an airtight container and store in a dark cupboard.

Fresh or dried, dill weed is a tasty addition to beets, cauliflower, cottage or cream cheese, green beans, eggs, fish and shrimp, potatoes, steak, summer squash, and tomatoes. It’s especially tasty with salmon!