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The feathery leaves resemble fennel but its flavour is quite distinct. Dill has a mild and warm flavour.
The aroma is faint, almost similar to the scent of aniseed. The herb, especially when fresh, has a much sweeter fragrance than its dried fruits. Dill leaves have a wonderful aroma.
Dill pairs beautifully with seafood, smoked salmon, potatoes, eggs, fish and carrots.
Dill was used by the ancient Greeks and Romans and has been mentioned in St Matthew’s Gospel when it was used as a tithe. It was also used in dynastic Egypt as a flavouring and by the Greeks and Romans as a medicine, as well as flavouring. In medieval times, dill was commonly used as a culinary herb as well as a pickling spice.
In the 10th century it was recommended that every household grow dill as is was useful for hindering witches and counteracting their enchantment. Because of this, a little bag of dill seeds were worn over the heart as protection from harm.
Dill is usually given as dillwater which is thought to aid wind in babies or disordered digestion. Dill’s main purpose is for calming the digestive system.
The essential oil found in dill assists in relieving intestinal spasms and griping. If you suffer from a cold, dill is a fantastic cure as it is often added to cold and flu remedies.
The word dill originates from a Saxon word meaning to lull, as dill has a calming effect and was treasured as a lullaby remedy. Drinking dill tea can increase milk supply in nursing mothers. This dill can then be passed onto the baby soothing its tummy and decreasing wind.