Summer Harvest Begins with Dill

Summer Harvest Begins with Dill

My childhood summers were always filled surrounded by abundant gardens.  My mother loved gardening and preserving the harvests.  I remember the first harvests came with cucumbers being made into dill pickles.  So, every time I smell the sharp, pungent dill, my mind floods with those summers of long ago.  In my minds' eye, I will see the long dusty summer days, the butterflies flitting here and there, the times where we jumped with abandon into the pond for a cooling swim.  And the picnics on blankets in the yard eating pickles and tuna sandwiches.

Dill (Anethum graveolens) is such a culinary herb and so easy to grow that it is crazy not to have it in your garden.  It resembles celery, fennel and anise.  You could plant seeds right now and within two weeks have germination and harvest the fronds to add to dishes within 8 weeks.  But if you want a good harvest, including the seeds, you will have to plan for next year as it takes up to 115 days for seeds to mature to brown.

Dill can elevate a wide range of dishes.  The leaves (weed) and seeds are both used in cooking with distinctly different applications.  Dill pairs well with fish (especially salmon), and creamy dairy products like yogurt, sour cream and cream cheese.  It is also delicious with eggs, potatoes, cucumbers, carrots and other fresh vegetables.  To use, add dill towards the end of cooking or as a garnish as the delicate flavor diminishes with prolonged heat exposure.  Mix it into Greek yogurt, cucumber, lemon and garlic for authentic tzatziki.  Sprinkle it on roasted or grilled salmon or other fish along with butter and lemon for a taste sensation.  You can stir it into potato salads or egg salads to give it a zing.  Add to cream cheese or make a dill butter to spread on bagels, or garnish soups or stews for a burst of freshness.  Add it to marinades over chicken, fish or vegetables to take the taste up a notch.

The seeds of Dill possess a stronger, more pungent flavor, similar to caraway but with notes of anise or lemon depending on variety.  Seeds are ideal for pickling vegetables, seasoning hearty stews and casseroles, flavoring bread, cakes and even some desserts like apple pies, according to My Food Job Rocks!  Toast the seeds in a dry skillet to unlock a richer, nuttier flavor profile.

Ah, but it isn't just culinary.  It also has a medicinal history stretching back thousands of years to ancient civilizations in the Mediterranean region and parts of Asia.  Dill was mentioned in Egyptian medical texts around 3000 BCE and was used as a painkiller and for soothing purposes.  The Greeks valued Dill for its medicinal uses, including as a remedy for digestion problems like hiccups and indigestion.  It was also harvested and the plant used to cover the eyes to help aid in sleep.   Romans considered it a symbol of good luck and used it for antibiotic properties, using it on wounds to heal and promote courage.  In the Middle Ages, it was steeped in wine to enhance love potions.  In folk remedies, it was known as "gripe water" for digestive help.  In modern times, research has shown it to possibly be helpful for managing cholesterol, diabetes and may even show promise as having anti-cancer properties.

There is more than one reason to grow and use Dill.  The best reason for me is when I inspect my little garden, and break off a few fronds of Dill, inhale, and am transported back to childhood.  And of course, I'll take a few sprigs back to the house to make a yummy salad.