2010 Herb of the Year
Dill (Anethum graveolens)
The dill plant originated in southern Europe and western Asia. Dill represented a sign of wealth to the ancient Greeks. During the Middle Ages dill became a staple ingredient in apothecaries for mixing a variety of solutions and remedies.
Dill has a feathery, airy appearance with blooms of small chartreuse flowers arranged in umbrella-like clusters. The dill plant grows in height from 1 to 3 feet and 1/2 to 2 feet in width. The parts of the dill plant used include the foliage (leaves), seeds, and essential oils. Dill will thrive in dry, sunny spots and the plant self-seeds to keep the crop coming year after year.
This sweetly pungent and sharp tasting herb is best when used fresh from your garden. Cut the dill often until you are ready to allow the plant to produce seeds. When the plant starts to produce seedheads stop cutting and allow the seedheads to develop and dry completely before cutting them.
Fresh dill leaves that are finely chopped or powdered dried dill leaves add flavor to potatoes, soups, salad dressings, egg, poultry, and seafood dishes. Dill should be added at the end of the cooking process to retain it's natural flavor. The flowering heads and seeds are used in flavoring vinegars and oils. Dill seeds are used for seasoning bread, stews, root vegetable dishes and pickles. The dill seeds can also be used in tea mixtures for a stomach soothing blend.
Dill makes a great ornamental element to gardens with it's fern like foliage, combine it with flowers in a bed or border. This drought tolerant and deer resistant plant attracts beneficial insects, bees, and butterflies to your garden.
The International Herb Association selects the Herb of the Year. This professional trade association provides educational, service and development opportunities for those involved in herbal endeavors. www.iherb.org
PENNSYLVANIA HERB FESTIVAL
