dcsimg

Brief Summary

    Dill: Brief Summary
    provided by wikipedia
    This article is about the herb. For other uses, see Dill (disambiguation).

    Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is widely grown in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food.

    license
    cc-by-sa-3.0
    copyright
    Wikipedia authors and editors
    original
    visit source
    partner site
    wikipedia
    ID
    7d621b04b189b396386233587bb3e198
    Brief Summary
    provided by EOL authors
    Dill is an erect, freely branching annual herb with finely dissected, lacy, blue-green foliage. "Dill weed" refers to the foliage, and the seeds are usually just called "dill." The leaves are about 1 ft (0.3 m) long and divided pinnately three or four times into threadlike segments each about 1 in (2.5 cm) long. The dill plant grows about 3-5 ft (0.9-1.5 m) tall and sometimes gets top heavy and falls over. The flowers are yellow and borne in large, rounded, compound umbels (umbrella-like clusters in which all the flower stems originate from the same point) on stiff, hollow stems. The whole inflorescence can be 10 in (25 cm) across, and several of them on a feathery blue-green framework can be showy indeed. The fruit is a flattened pod about an eighth of 1 in (2.5 cm) long. All parts of the dill plant are strongly aromatic.
    Native originally to southwestern Asia, dill is now naturalized in many parts of Europe and the northern US. Dill is a very popular flavoring in northern, central and eastern European countries, but hardly used at all in France or Italy. Dill is almost indispensable in Russian and Scandinavian cookery. In India, 'Sowa' dill, which is more pungent than European and American varieties, is an essential ingredient in curry.
    license
    cc-by-nc-sa-3.0
    copyright
    Floridata.com
    original
    visit source
    partner site
    EOL authors
    ID
    13451165

Comprehensive Description

    Dill
    provided by wikipedia
    This article is about the herb. For other uses, see Dill (disambiguation).

    Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is widely grown in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food.

    Growth

    Dill grows up to 40–60 cm (16–24 in), with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm (4–8 in) long. The ultimate leaf divisions are 1–2 mm (0.04–0.08 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (0.04 in) broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm (0.8–3.5 in) diameter. The seeds are 4–5 mm (0.16–0.20 in) long and 1 mm (0.04 in) thick, and straight to slightly curved with a longitudinally ridged surface.

    Etymology

    The word "dill" and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown.[3] The generic name Anethum is the Latin form of the Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both "dill" and "anise". The form anīsum came to be used for anise, anēthum for dill. The Latin word is the origin of dill's names in the Western Romance languages (anet, aneldo, etc.), and also of the obsolete English anet.[4] Most Slavic language names come from Proto-Slavic *koprъ.[5]

    Culinary use

    Dill weed, freshNutritional value per 100 g (3.5 oz)Energy 180 kJ (43 kcal)
    7 g
    Dietary fiber 2.1 g
    1.1 g
    3.5 g
    Vitamins Quantity %DVVitamin A 7717 (154%) IUThiamine (B1)
    9%
    0.1 mgRiboflavin (B2)
    25%
    0.3 mgNiacin (B3)
    11%
    1.6 mgPantothenic acid (B5)
    8%
    0.4 mgVitamin B6
    15%
    0.2 mgFolate (B9)
    38%
    150 μgVitamin B12
    0%
    0 μgVitamin C
    102%
    85 mg Minerals Quantity %DVCalcium
    21%
    208 mgIron
    51%
    6.6 mgMagnesium
    15%
    55 mgManganese
    62%
    1.3 mgPhosphorus
    9%
    66 mgPotassium
    16%
    738 mgSodium
    4%
    61 mgZinc
    9%
    0.9 mg Other constituents QuantityCopper 667 0.14 mg (7%)
    Percentages are roughly approximated using US recommendations for adults.
    Source: USDA Nutrient Database
     src=
    Dill (Anethum graveolens) essential oil in clear glass vial

    Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia.

    Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh as it loses its flavor rapidly if dried; however, freeze-dried dill leaves retain their flavor relatively well for a few months.

    Dill oil is extracted from the leaves, stems and seeds of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps.[6]

    Dill is the eponymous ingredient in dill pickles.[7]

    European cuisine

    In central and eastern Europe, Scandinavia, Baltic states, Russia, and Finland, dill is a popular culinary herb used in the kitchen along with chives or parsley. Fresh, finely cut dill leaves are used as topping in soups, especially the hot red borsht and the cold borsht mixed with curds, kefir, yoghurt, or sour cream, which is served during hot summer weather and is called okroshka. It is also popular in summer to drink fermented milk (curds, kefir, yoghurt, or buttermilk) mixed with dill (and sometimes other herbs).

    In the same way, prepared dill is used as a topping for boiled potatoes covered with fresh butter – especially in summer when there are so-called "new", or young, potatoes. The dill leaves can be mixed with butter, making a dill butter, which can serve the same purpose. Dill leaves mixed with tvorog form one of the traditional cheese spreads used for sandwiches. Fresh dill leaves are used all year round as an ingredient in salads, e.g., one made of lettuce, fresh cucumbers and tomatoes, the way basil leaves are used in Italy and Greece.

    Russian cuisine is noted for liberal use of dill. Its supposed antiflatulent activity caused some Russian cosmonauts to recommend it for manned spaceflight due to the confined quarters and closed air supply.[8]

    In Polish cuisine, fresh dill leaves mixed with sour cream are the basis for dressings. It is especially popular to use this kind of sauce with freshly cut cucumbers, which practically are wholly immersed in the sauce, making a salad called "mizeria". The dill leaves serve as a basis for cooking dill sauce, used hot for baked freshwater fish and for chicken or turkey breast, or used hot or cold for hard-boiled eggs. A dill-based soup (zupa koperkowa), served with potatoes and hard-boiled eggs, is also popular in Poland. Whole stems including roots and flower buds are traditionally used to prepare Polish-style pickled cucumbers (ogórki kiszone), especially the so-called low-salt cucumbers ("ogórki małosolne"). Whole stems of dill (often including the roots) are also cooked with potatoes, especially the potatoes of autumn and winter, so they resemble the flavor of the newer potatoes found in summer. Some kinds of fish, especially trout and salmon, are traditionally baked with the stems and leaves of dill.

    In the Czech Republic, white dill sauce made of cream (or milk), butter, flour, vinegar and dill is called koprová omáčka (also koprovka or kopračka) and is served either with boiled eggs and potatoes or with dumplings and boiled beef. Another Czech dish with dill is a soup called kulajda that contains mushrooms (traditionally wild ones).

    In Germany, dill is popular as a seasoning for fish and many other dishes, chopped as a garnish on potatoes, and a flavoring in pickles.

    In the UK, dill can be used in fish pie

    In Bulgaria dill is widely used in traditional vegetable salads, and most notably the yogurt-based cold soup Tarator. It is also used in the preparation of sour pickles, cabbage and other dishees.

    In Romania dill (mărar) is widely used as an ingredient for soups such as borş (pronounced "borsh"), pickles and other dishes, especially those based on peas, beans and cabbage. It is popular for dishes based on potatoes and mushrooms and can be found in many summer salads (especially cucumber salad, cabbage salad and lettuce salad). During springtime, it is used with spring onions in omelets. It often complements sauces based on sour cream or yogurt and is mixed with salted cheese and used as a filling. Another popular dish with dill as a main ingredient is dill sauce, which is served with eggs and fried sausages.

    In Hungary, dill is very widely used. It is popular as a sauce or filling, and mixed with a type of cottage cheese. Dill is also used for pickling and in salads. The Hungarian name for dill is kapor.

    In Serbia, dill is known as mirodjija and is used as an addition to soups, potato and cucumber salads and French fries. It features in the Serbian proverb "бити мирођија у свакој чорби" /biti mirodjija u svakoj čorbi/ (to be a dill in every soup) which corresponds to the English proverb "to have a finger in every pie".

    In Greece, dill is known as 'άνηθος' (anithos). In antiquity it was used as an add-in in wines, which they were called "anithites oinos" (wine with anithos-dill). In modern days, dill is used in salads, soups, sauces, and fish and vegetable dishes.

    In Santa Maria, Azores, dill (endro) is the most important ingredient of the traditional Holy Ghost soup (sopa do Espírito Santo). Dill is found practically everywhere in Santa Maria and is curiously rare in the other Azorean Islands.

    In Sweden, dill is a common spice or herb. The top of fully grown dill is called krondill (English: Crown dill); this is used when cooking crayfish. The krondill is put into the water after the crayfish is boiled, but still in hot and salt water. Then the entire dish is stored in refrigerator for at least 24 hours before eating (with toasted bread and butter). Krondill is also used for cucumber pickles. Small cucumbers, sliced or not, are put into a solution of hot water, mild acetic vinegar (not made from wine and without colour), sugar and krondill. After a month or two, the cucumber pickles are ready to eat, for instance, with pork, brown sauce and potatoes, as a "sweetener". The thinner part of dill and young plants may be used with boiled fresh potatoes (as the first potatoes for the year, which usually are small and have a very thin skin). It is used together with, or instead of other green herbs, like parsley, chives and basil, in salads. It is also often paired up with chives when used in food. Dill is often used to flavour fish and seafood in Sweden, for example gravlax and various herring pickles, among them the traditional sill i dill (literally "herring in dill"). In contrast to the various fish dishes flavoured with dill, there is also a traditional Swedish dish called dillkött, which is a meaty stew flavoured with dill. The dish commonly contains either pieces of veal or lamb that are boiled until tender and then served together with a vinegary dill sauce. Dill seeds may be used in breads or akvavit. A newer, non-traditional use of dill is paired up with chives as a flavouring of potato chips. This flavour of potato chips called "dillchips" is quite popular in Sweden.

    Asian and Middle Eastern cooking

    Country Language Name Dish India Marathi, Konkani Shepu Shepuchi Bhaji, Shepu Pulao, Ashe Mast India Hindi Soa / Soya Soa Sabzi(with potato).As a flavor in:- Green Kheema, Kheema samosa. India Kannada sabbasige soppu Curry India Telugu Soa-Kura (శత పుష్పం) India Tamil Sadakuppi (சதகுப்பி) Curry India Manipuri Pakhon chagem pomba India Punjabi Soa India Gujarati Suva Suvaa ni Bhaji(with potato) Iran Persian Shevid Aash, Baghali Polo, Shevid Polo, Mast O Khiar Arab world Arabic شبت، شبث (shabat, shabath) As flavoring in various dishes Thailand Thai phak chee Lao(ผักชีลาว) Gaeng om(แกงอ่อม) India Malayalam Chatakuppa Vietnam Vietnamese Thì là Many fish dishes in Northern Vietnam China Chinese shiluo baozi

    In Iran, dill is known as shevid and is sometimes used with rice and called shevid-polo. It is also used in Iranian aash recipes, and is also called sheved in Persian.

    In India, dill is known as "Sholpa" in Bengali, shepu (शेपू) in Marathi and Konkani, savaa in Hindi or soa in Punjabi. In Telugu, it is called Soa-kura (for herb greens). It is also called sabbasige soppu (ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪು) in Kannada. In Tamil it is known as sada kuppi(சதகுப்பி). In Malayalam, it is ചതകുപ്പ (chathakuppa) or ശതകുപ്പ (sathakuppa). In Sanskrit, this herb is called shatapushpa. In Gujarati, it is known as suva(સૂવા). In India, dill is prepared in the manner of yellow moong dal as a main-course dish. It is considered to have very good antigas properties, so it is used as mukhwas, or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth. In the state of Uttar Pradesh in India, a smaller amount of fresh dill is cooked along with cut potatoes and fresh fenugreek leaves (Hindi आलू-मेथी-सोया). In Manipur, dill, locally known as pakhon, is an essential ingredient of chagem pomba – a traditional Manipuri dish made with fermented soybean and rice. In Sri Lanka dill is known in Sinhala as "maaduru".

    In Laos and parts of northern Thailand, dill is known in English as Lao coriander[9] (Lao: ຜັກຊີ, Thai: ผักชีลาว) and served as a side with salad yum or papaya salad. In the Lao language, it is called phak see, and in Thai, it is known as phak chee Lao.[10][11] In Lao cuisine, Lao coriander is used extensively in traditional Lao dishes such as mok pa (steamed fish in banana leaf) and several coconut milk-based curries that contain fish or prawns.

    In China dill is colloquially called huíxiāng (茴香, perfums of Hui people), or more properly shíluó (莳萝). It is a common filling in baozi and xianbing and can be used vegetarian, with rice vermicelli, or combined with either meat or eggs. Vegetarian dill baozi are a common part of a Beijing breakfast. In baozi and xianbing, it is often interchangeable with non-bulbing fennel and the term 茴香 can also refer to fennel, like caraway and coriander leaf share a name in Chinese as well. Dill is also stir fried as a potherb, often with egg, in the same manner as Chinese chives. It is commonly used in Taiwan as well. In Northern China, Beijing, Inner-Mongolia, Ningxia, Gansu, Xinjiang, dill seeds commonly called zīrán (孜然), but also kūmíng (枯茗), kūmíngzi (枯茗子), shíluózi (莳萝子), xiǎohuíxiāngzi (小茴香子) are used with pepper for lamb meat. In the whole china, yángchuàn (羊串) or yángròu chuàn (羊肉串), lamb brochette, a speciality from Uyghurs, uses cumin and pepper.

    In Vietnam, the use of dill in cooking is regional; it is used mainly in northern Vietnamese cuisine.

    Middle East uses

    In Arab countries, dill seed, called ain jaradeh (grasshopper's eye), is used as a spice in cold dishes such as fattoush and pickles. In Arab countries of the Persian Gulf, dill is called shibint and is used mostly in fish dishes. In Egypt, dillweed is commonly used to flavor cabbage dishes, including mahshi koronb (stuffed cabbage leaves).[12] In Israel, dill seed is used to spice in salads and also to flavor omelette alongside parsley, and is called "Shamir".

    Cultivation

    Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially.[citation needed] It also prefers rich, well drained soil. The seeds are viable for three to ten years.[citation needed] The plants are somewhat monocarpic and quickly die after "bolting" (producing seeds). Hot temperatures can quicken bolting.[citation needed]

    The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm, dry place for a week. The seeds then separate from the stems easily for storage in an airtight container.

    These plants, like their fennel and parsley relatives, are often eaten by Black swallowtail caterpillars in areas where that species occurs.[13] For this reason, they may be included in some butterfly gardens.

    Companion planting

     src=
    Dill plants

    When used as a companion plant, dill attracts many beneficial insects as the umbrella flower heads go to seed. It makes a good companion plant for cucumbers and broccoli. It is a poor companion for carrots and tomatoes.[14]

    Aroma profile

    Toxicology

    See also

    References

    1. ^ Prof. Dr. Otto Wilhelm Thomé Flora von Deutschland, Österreich und der Schweiz 1885, Gera, Germany
    2. ^ The Plant List, Anethum graveolens L.
    3. ^ Oxford English Dictionary, 1896, s.v. (subscription)
    4. ^ s.v. 'anise'
    5. ^ R.H. Derksen, Etymological Dictionary of the Slavic Inherited Lexicon, 2008, as quoted in [1]
    6. ^ M. G. Kains (1912). American Agriculturist, ed. Culinary Herbs: Their Cultivation Harvesting Curing and Uses (English). Orange Judd Company..mw-parser-output cite.citation{font-style:inherit}.mw-parser-output q{quotes:"""""'"'"}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:inherit;padding:inherit}.mw-parser-output .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .cs1-lock-limited a,.mw-parser-output .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}
    7. ^ The Cultural History of Plants (Routledge, 2005: eds. Sir Ghillean Prance & Mark Nesbitt), pp. 102-03.
    8. ^ Kelly, Scott (October 2017). Endurance: A Year in Space, a Lifetime of Discovery. Alfred A. Knopf. ISBN 1524731595.
    9. ^ Davidson, A. (2003). Seafood of South-East Asia (2nd ed.). Ten Speed Press. p. 216. ISBN 1-58008-452-4.
    10. ^ "Thai names". ediblyasian.info.
    11. ^ Ling, K. F. (2002). The Food of Asia. Singapore: Periplus editions (HK). p. 155. ISBN 0-7946-0146-4.
    12. ^ "Egyptian Style Stuffed Cabbage Leaves (Mashy Crump)". Retrieved 1 February 2015.
    13. ^ Hall, Donald (2017-10-23). "Eastern Black Swallowtail: Papilio polyxenes asterius (Stoll) (Insecta: Lepidoptera: Papilionidae)". edis.ifas.ufl.edu. Retrieved 2017-11-12.
    14. ^ "The Self-Sufficient Gardener Podcast Episode 17 My Favorite Herbs - Dill".
    15. ^ Bailer, J.; Aichinger, T.; Hackl, G.; de Hueber, K.; Dachler, M. (2001). "Essential oil content and composition in commercially available dill cultivars in comparison to caraway". Industrial Crops and Products. 14 (3): 229–239. doi:10.1016/S0926-6690(01)00088-7.
    16. ^ Santos, P. A. G.; Figueiredo, A. C.; Lourenço, P. M. L.; Barroso, J. G.; Pedro, L. G.; Oliveira, M. M.; Schripsema, J.; Deans, S. G.; Scheffer, J. J. C. (2002). "Hairy root cultures of Anethum graveolens (dill): establishment, growth, time-course study of their essential oil and its comparison with parent plant oils" (PDF). Biotechnology Letters. 24 (12): 1031–1036. doi:10.1023/A:1015653701265.
    17. ^ a b Singh, G.; Maurya, S.; Lampasona, M. P.; Catalan, C. (2005). "Chemical Constituents, Antimicrobial Investigations, and Antioxidative Potentials of Anethum graveolens L. Essential Oil and Acetone Extract: Part 52". Journal of Food Science. 70 (4): M208–M215. doi:10.1111/j.1365-2621.2005.tb07190.x.
    18. ^ a b c Dhalwal, K.; Shinde, V. M.; Mahadik, K. R. (2008). "Efficient and Sensitive Method for Quantitative Determination and Validation of Umbelliferone, Carvone and Myristicin in Anethum graveolens and Carum carvi Seed". Chromatographia. 67 (1–2): 163–167. doi:10.1365/s10337-007-0473-6.
    19. ^ Huopalahti, Rainer; Linko, Reino R. (March 1983). "Composition and content of aroma compounds in dill, Anethum graveolens L., at three different growth stages". Journal of Agricultural and Food Chemistry. 31 (2): 331–333. doi:10.1021/jf00116a036. ISSN 0021-8561.
    20. ^ Blank, I.; Grosch, W. (1991). "Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis". Journal of Food Science. 56 (1): 63–67. doi:10.1111/j.1365-2621.1991.tb07976.x.
    21. ^ Delaquis, P. J.; Stanich, K.; Girard, B.; Mazza, G. (2002). "Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils". International Journal of Food Microbiology. 74 (1–2): 101–109. doi:10.1016/S0168-1605(01)00734-6. PMID 11929164.
    22. ^ Jirovetz, L.; Buchbauer, G.; Stoyanova, A. S.; Georgiev, E. V.; Damianova, S. T. (2003). "Composition, Quality Control, and Antimicrobial Activity of the Essential Oil of Long-Time Stored Dill (Anethum graveolens L.) Seeds from Bulgaria". Journal of Agricultural and Food Chemistry. 51 (13): 3854–3857. doi:10.1021/jf030004y. PMID 12797755.

    license
    cc-by-sa-3.0
    copyright
    Wikipedia authors and editors
    original
    visit source
    partner site
    wikipedia
    ID
    c653be65f34c76f9488ee6631539bc74

Distribution

    Distribution
    provided by eFloras
    Cultivated and occasionally occurring as a weed. Widely distributed throughout the world as a result of its use for culinary and medicinal purposes ('Dill').
    license
    cc-by-nc-sa-3.0
    copyright
    Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
    bibliographic citation
    Annotated Checklist of the Flowering Plants of Nepal Vol. 0 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
    source
    Annotated Checklist of the Flowering Plants of Nepal @ eFloras.org
    author
    K.K. Shrestha, J.R. Press and D.A. Sutton
    project
    eFloras.org
    original
    visit source
    partner site
    eFloras
    ID
    140137
    Distribution
    provided by eFloras
    Gansu, Guangdong, Guangxi, Sichuan [native to the Mediterranean region; cultivated and adventive worldwide].
    license
    cc-by-nc-sa-3.0
    copyright
    Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
    bibliographic citation
    Flora of China Vol. 14: 134 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
    source
    Flora of China @ eFloras.org
    editor
    Wu Zhengyi, Peter H. Raven & Hong Deyuan
    project
    eFloras.org
    original
    visit source
    partner site
    eFloras
    ID
    190229_distribution

Morphology

    Comments
    provided by eFloras
    The fruits are used in the traditional Chinese medicine “shi luo” and as a spice (dill).
    license
    cc-by-nc-sa-3.0
    copyright
    Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
    bibliographic citation
    Flora of China Vol. 14: 134 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
    source
    Flora of China @ eFloras.org
    editor
    Wu Zhengyi, Peter H. Raven & Hong Deyuan
    project
    eFloras.org
    original
    visit source
    partner site
    eFloras
    ID
    190227
    Comments
    provided by eFloras
    Dill is a common plant and is widely cultivated for the sake of its fruit which is used in medicine as an aromatic stimulant and carminative. The plant is also used as a vegetable.
    license
    cc-by-nc-sa-3.0
    copyright
    Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
    bibliographic citation
    Flora of Pakistan Vol. 0 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
    source
    Flora of Pakistan @ eFloras.org
    editor
    S. I. Ali & M. Qaiser
    project
    eFloras.org
    original
    visit source
    partner site
    eFloras
    ID
    213520
    Description
    provided by eFloras
    Plants 30–75(–100) cm, glabrous, strongly aromatic. Basal leaf blade broadly ovate, 3–4-pinnately dissected; ultimate segments narrow linear, 4–20 × ca. 0.5 mm. Upper leaves smaller and less divided, petioles sheathing throughout. Umbels 5–15 cm across; rays 10–25, 3–5 cm; umbellules 15–25-flowered; pedicels 6–10 mm. Fruit brown, 3–5 × 2–2.5 mm; lateral ribs gray-white, narrowly winged. Fl. May–Aug, fr. Jul–Sep.
    license
    cc-by-nc-sa-3.0
    copyright
    Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
    bibliographic citation
    Flora of China Vol. 14: 134 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
    source
    Flora of China @ eFloras.org
    editor
    Wu Zhengyi, Peter H. Raven & Hong Deyuan
    project
    eFloras.org
    original
    visit source
    partner site
    eFloras
    ID
    190228
    Description
    provided by eFloras
    50-150 cm tall; strongly scented. Leaves 3-4-pinnate; segments filiform; upper leaves shorter and reduced. Peduncles up to 15 cm long. Rays 8 to nume¬rous. Pedicels slender, c. 4 mm long. Fruit 3-4 mm long; dorsal and intermediate ridges distinct, lateral narrowly winged.
    license
    cc-by-nc-sa-3.0
    copyright
    Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
    bibliographic citation
    Flora of Pakistan Vol. 0 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
    source
    Flora of Pakistan @ eFloras.org
    editor
    S. I. Ali & M. Qaiser
    project
    eFloras.org
    original
    visit source
    partner site
    eFloras
    ID
    213521
    Elevation Range
    provided by eFloras
    2300 m
    license
    cc-by-nc-sa-3.0
    copyright
    Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
    bibliographic citation
    Annotated Checklist of the Flowering Plants of Nepal Vol. 0 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
    source
    Annotated Checklist of the Flowering Plants of Nepal @ eFloras.org
    author
    K.K. Shrestha, J.R. Press and D.A. Sutton
    project
    eFloras.org
    original
    visit source
    partner site
    eFloras
    ID
    145175

Habitat

    Habitat
    provided by eFloras
    Cultivated and adventive; 200–1500 m.
    license
    cc-by-nc-sa-3.0
    copyright
    Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
    bibliographic citation
    Flora of China Vol. 14: 134 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
    source
    Flora of China @ eFloras.org
    editor
    Wu Zhengyi, Peter H. Raven & Hong Deyuan
    project
    eFloras.org
    original
    visit source
    partner site
    eFloras
    ID
    190229

General Ecology

    Culture
    provided by EOL authors
    Dill is fast growing and of very easy cultivation. Light: Dill does best in full sun; it becomes leggy and prone to topple over in partial shade. Moisture: Dill does best in well drained soil with typical garden watering. It may bolt quickly to flower during a prolonged dry spell. Hardiness: Dill is an annual that can be grown all summer in USDA zones 3-7, in spring and fall in zone 8, and in the winter in zones 9-11. In hot weather dill flowers and goes to seed quickly. Propagation: Sow dill seeds where they will be grown about the time of the last expected frost. Plant dill every couple weeks to insure a constant supply of fresh leaves. Dill usually self sows, and it's best to pick a spot in the garden where you would like to have it year after year.
    license
    cc-by-nc-sa-3.0
    copyright
    Floridata.com
    original
    visit source
    partner site
    EOL authors
    ID
    13451180

Benefits

    Usage
    provided by EOL authors
    Dill, with its lacy blue-green foliage and showy umbrellas of yellow flowers, is an attractive addition to the flower border as well as the herb garden. Don't omit dill from the butterfly garden as it a premiere larval food source for many species. Harvest dill foliage as needed. Dill weed usually is used fresh, but it can be frozen; dried dill weed is a poor substitute for the fresh. The seeds are harvested just as they begin to turn brown, usually 2-3 weeks after the flowers have finished. Cut seed heads off and dry in a paper bag until the seeds can be shaken from the seed heads. Store in an airtight jar. Dill is, of course, the principal flavoring in dill pickles, but it also is used to add zest to potato salads, egg salads and sauerkraut, and to flavor vinegars and sauces for fish. Dill goes well with cabbage and other boiled vegetables. Often the seeds are used for these purposes, but the leaves serve equally well. We use fresh dill leaves in salads, and on broiled salmon. A dill weed in full bloom is a galaxy of tiny yellow flowers. Dill (and other members of the carrot family) are the sole food plants for the caterpillars of the beautiful black swallowtail butterfly. Dill flowers attract beneficial insects to the vegetable garden, too. Lacewings and syrphid fly adults eat the pollen of dill and other carrot family plants, and their larvae prey on plant sucking aphids. Keep a few dill plants scattered here and there throughout the vegetable garden. Usually wherever they come up is fine with me; sometimes I have to make an executive decision and move a seedling a few feet one way or another. The dried flower heads of dill provide an attractive, airy form for floral arrangements.
    license
    cc-by-nc-sa-3.0
    copyright
    Floridata.com
    original
    visit source
    partner site
    EOL authors
    ID
    13451167