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Baby dill is the young, tender stalks and leaves of the mature dill plant. The stalks are slender and topped with feathery, alternating, branched leaves divided into thin, thread-like segments. Baby Dill is harvested between 15 and 20 centimeters tall, well before the plant matures and begins to flower. Baby Dill offers a mild, sweet anise flavor with hints of parsley and celery. Older plants will develop thicker, hollow stems and can grow anywhere from 1 to 1.5 meters tall.
Seasons/Availability
Baby dill is available year-round with a peak season during the winter months.
Current Facts
Baby Dill is an aromatic herb, botanically classified as Anethum graveolens. The herb is a member of the Umbelliferae family, also known as the celery, carrot or parsley family, and is cultivated for its delicate fresh leaves. Baby Dill is harvested at the very early stages of growth, when the plant is still small and tender, and the flavor is milder. Though the herb is most often associated with pickling, Baby Dill is also popular in Scandinavian, Eastern European, Indian and Mediterranean cuisines.
Nutritional Value
Baby Dill is a great source of vitamins A and C and a good source of manganese, iron and folate. The herb also contains calcium, riboflavin, niacin and potassium and trace amounts of vitamin B6, dietary fiber, magnesium, phosphorus, zinc and copper. Its medicinal properties are due to the presence of monoterpene compounds, flavonoids, volatile oils and amino acids. Dill has also demonstrated anti-bacterial properties.
Applications
Baby Dill is most often used fresh, but it is also used in its dried, or dehydrated, form. It may be used in fresh or cooked preparations, or as a garnish. It is often paired with fish, especially salmon, and in cream or wine-based sauces. Pair Baby Dill with yogurt, soft cheeses or cream, cucumbers, lentils, tomatoes, dried fruit, seafood, poultry, and beans. Use it as a salad herb or in pasta dishes with smoked fish or caviar, or in barley, quinoa, couscous or bulgur wheat dishes. In Greek, Turkish and Slavic cuisine the herb is paired with chicken, spinach, mushrooms and lamb. In Germany it is paired with eggs, cheese and potatoes. Keep Baby Dill dry until ready to use. If it becomes wilted, you can put the stems in a glass of water and cover with a plastic bag. Baby Dill will keep refrigerated for up to a week and it can be frozen and kept for up to 2 months.
Ethnic/Cultural Info
Dill is used as an herbal medicine in India, where it is known as Shatapushpa, and has been used in Ayurvedic practices for centuries. It is used in more than 56 different Ayurvedic preparations. The oil extracted from the herb is prescribed for digestive troubles and is used as a natural sleep aid. It is given to babies to help relieve hiccups and colic and is often an ingredient in “gripe water.”
Geography/History
Dill is native to the Mediterranean region, western Africa, southern Russia and India. Its leaves, stems and seeds have been used for both medicinal and culinary purposes for thousands of years. Dill is one of the oldest cultivated herbs and was mentioned in ancient Egyptian writings and in the Christian bible. By the Middle Ages the herb had spread to Northern Europe and later to the New World. It has become naturalized in North America and parts of Europe. Fossilized seeds were found in Neolithic caves, amidst Roman and Greek ruins and in the tomb of Egyptian Pharaoh Amenhotep II from the 11th century B.C.E. The herb grows easily in areas with sunny, cooler summers and thrives in moist soil and in coastal regions. Baby Dill can be found nearly worldwide at markets and grocers and may be spotted seasonally at farmer’s markets.
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