Dill

Dill

The plant is referred to in St. Matthew XXiii., 23, though the original Greek name Anethon, was erroneously rendered Anise by English translators, from Wicklif (1380) downwards.

Dill is commonly regarded as the Anethon of Dioscorides. It was well known in Pliny's days and is often mentioned by writers in the Middle Ages. As a drug it has been in use from very early times. It occurs in the tenth-century vocabulary of Alfric, Archbishop of Canterbury.

The name is derived, according to Prior's Popular Names of English Plants, from the old Norse word, dilla (to lull), in allusion to the carminative properties of the drug.

Lyte (Dodoens, 1578) says Dill was sown in all gardens amongst worts and pot-herbs.

In the Middle Ages, Dill was also one of the herbs used by magicians in their spells, and charms against witchcraft. In Drayton's Nymphidia are the lines: 'Therewith her Vervain and her Dill, That hindereth Witches of their Will.' Culpepper tells us that: 'Mercury has the dominion of this plant, and therefore to be sure it strengthens the brain.... It stays the hiccough, being boiled in wine, and but smelled unto being tied in a cloth. The seed is of more use than the leaves, and more effectual to digest raw and vicious humours, and is used in medicines that serve to expel wind, and the pains proceeding therefrom....'

Description: The plant grows ordinarily from 2 to 2 1/2 feet high and is very like fennel, though smaller, having the same feathery leaves, which stand on sheathing foot-stalks, with linear and pointed leaflets. Unlike fennel, however, it has seldom more than one stalk and its long, spindle-shaped root is only annual. It is of very upright growth, its stems smooth, shiny and hollow, and in midsummer bearing flat terminal umbels with numerous yellow flowers, whose small petals are rolled inwards. The flat fruits, the so-called seeds, are produced in great quantities. They are very pungent and bitter in taste and very light, an ounce containing over 25,000 seeds. Their germinating capacity lasts for three years. The whole plant is aromatic.

The plant was placed by Linnaeus in a separate genus, Anethum, whence the name Fructus Anethi, by which Dill fruit goes in medicine. It is now included in the genus Peucedanum.

Cultivation: This annual is of very easy culture. When grown on a large scale for the sake of its fruits, it may be sown in drills 10 inches apart, in March or April, 10 lb. of the seed being drilled to the acre, and thinned out to leave 8 to 10 inches room each way Sometimes the seed is sown in autumn as soon as ripe, but it is not so advisable as spring sowing. Careful attention must be given to the destruction of weeds. The crop is considered somewhat exhaustive of soil fertility.

Harvesting: Mowing starts as the lower seeds begin, the others ripening on the straw. In dry periods, cutting is best done in early morning or late evening, care being taken to handle with the least possible shaking to prevent loss. The loose sheaves are built into stacks of about twenty sheaves, tied together. In hot weather, threshing may be done in the field, spreading the sheaves on a large canvas sheet and beating out. The average yield is about 7 cwt. of Dill fruits per acre.

The seeds are finally dried by spreading out on trays in the sun, or for a short time over the moderate heat of a stove, shaking occasionally.

Dill fruits are oval, compressed, winged about one-tenth inch wide, with three longitudinal ridges on the back and three dark lines or oil cells (vittae) between them and two on the flat surface. The taste of the fruits somewhat resembles caraway. The seeds are smaller, flatter and lighter than caraway and have a pleasant aromatic odour. They contain a volatile oil (obtained by distillation) on which the action of the fruit depends. The bruised seeds impart their virtues to alcohol and to boiling water.

Constituents: Oil of Dill is of a pale yellow colour, darkening on keeping, with the odour of the fruit and a hot, acrid taste. Its specific gravity varies between 0.895 and 0.915. The fruit yields about 3.5 per cent of the oil, which is a mixture of a paraffin hydrocarbon and 40 to 60 per cent of d-carvone, with d-limonene. Phellandrine is present in the English and Spanish oils, but not to any appreciable extent in the German oil.

In spite of the difference in odour between Dill and Caraway oils, the composition of the two is almost identical, both consisting nearly entirely of limonene and carvone. Dill oil, however, contains less carvone than caraway oil.

English-distilled oils usually have the highest specific gravity, from 0.910 to 0.916, and are consequently held in the highest esteem.

Uses: As a sweet herb, Dill is not much used in this country. When employed, it is for flavouring soups, sauces, etc., for which purpose the young leaves only are required. The leaves added to fish, or mixed with pickled cucumbers give them a spicy taste.

Dill vinegar, however, forms a popular household condiment. It is made by soaking the seeds in vinegar for a few days before using.

The French use Dill seeds for flavouring cakes and pastry, as well as for flavouring sauces.

Perhaps the chief culinary use of Dill seeds is in pickling cucumbers: they are employed in this way chiefly in Germany where pickled cucumbers are largely eaten.

Medicinal Action and Uses: Like the other umbelliferous fruits and volatile oils, both Dill fruit and oil of Dill possess stimulant, aromatic, carminative and stomachic properties, making them of considerable medicinal value.

Oil of Dill is used in mixtures, or administered in doses of 5 drops on sugar, but its most common use is in the preparation of Dill Water, which is a common domestic remedy for the flatulence of infants, and is a useful vehicle for children's medicine generally.

Preparations: Dill water, 1 to 8 drachms. Oil, 1 to 5 drops.

Oil of Dill is also employed for perfuming soaps.

The British Pharmacopoeia directs that only the fruits from English-grown plants shall be employed pharmaceutically, and it is grown in East Anglia for that purpose. The Dill fruits of commerce are imported from central and southern Europe, the plant being largely cultivated in Germany and Roumania.

Considerable quantities of Dill fruit are imported from India and Japan - they are the fruits of a species of Peucedanum that has been considered by some botanists entitled to rank as a distinct species, P. Sowa (Kurz), but is included by others in the species, P. graveolens. Indian dill is widely grown in the Indies under the name of 'Soyah,' its fruit and leaves being used for flavouring pickles. Its fruits are narrower and more convex than European dill, with paler, more distinct ridges and narrower wings.

The oils from both Japanese and Indian dill differ from European dill oil, in having a higher specific gravity (0.948 to 0.968), which is ascribed to the presence of dill apiol, and in containing much less carvone than the European oil. It should not be substituted for the official oil.

African dill oil is produced from plants grown from English imported seed. The fruits are slightly larger than the English fruits and a little paler in colour, their odour closely resembling the English. The yield of oil is slightly larger than that of English fruits, and it is considered that if the fruits can be produced in Cape Colony, they should form a most useful source of supply.

Fennel and Gooseberry Sauce:
'Brown some butter in a saucepan with apinch of flour, then put in a few cives shred small, add a little Irish broth to moisten it, season with salt and pepper; make these boil, then put in two or three sprigs of Fennel and some Gooseberries. Let all simmer together till the Gooseberries are soft and then put in some Cullis.' (From Receipt Book of Henry Howard, Cook to the Duke of Ormond, 1710.)

Dill and Collyflower Pickle:
'Boil the Collyflowers till they fall inpieces; then with some of the stalk and worst of the flower boil it in a part of the liquer till pretty strong. Then being taken off strain it- and when settled, clean it from the bottom. Then with Dill, gross pepper, a pretty quantity of salt, when cold add as much vinegar as will make it sharp and pour all upon the Collyflower.' (From Acetaria, a book about Sallets, 1680, by John Evelyn.)

To Pickle Cucumbers in Dill:
'Gather the tops of the ripest dill and cover the bottom of the vessel, and lay a layer of Cucumbers and another of Dill till you have filled the vessel within a handful of the top. Then take as much water as you think will fill the vessel and mix it with salt and a quarter of a pound of allom to a gallon of water and poure it on them and press them down with a stone on them and keep them covered close. For that use I think the water will be best boyl'd and cold, which will keep longer sweet, or if you like not this pickle, doe it with water, salt and white wine vinegar, or (if you please) pour the water and salt on them scalding hot which will make them ready to use the sooner.' (From Receipt Book of Joseph Cooper, Cook to Charles I, 1640.)