Dill Weed
Estimated Inventory, 6 oz : 7.00
This item was last sold on : 12/30/24
Description/Taste
Dried Dill Weed is comprised of leaves that are long and thin, dried, and crumbled into small pieces measuring about 5 millimeters in length and 1 millimeter in width. The feathery leaves are dark green with a multi-branched, delicate appearance, and as they are dried, they develop a brittle texture. The leaves crumble easily when handled and have a gritty mouth feel if consumed raw. Dill Weed has a light and pleasant grassy aroma with a hint of citrus. The leaves contain a mildly herbaceous flavor reminiscent of grass and anise, followed by a slightly bitter finish, similar to celery.
Seasons/Availability
Dried Dill Weed is available year-round.
Current Facts
Dried Dill Weed is the wispy leaves of the Anethum graveolens plant, an annual, self-seeding herb related to parsley and celery. The leaves are harvested from the top twenty centimeters of the plant, gently plucked from the hollow stems, as these leaves are thin, tender, and fern-like. Dill Weed is native to warm, sunny climates and requires hot summers or greenhouses for peak production and flavor. The name dill is derived from a Norse word, dylla, meaning to “soothe or lull.” The herb received this name from the belief that it would help induce sleep in children and adults. In ancient times, it was a common practice to place Dill Weed leaves upon one’s eyes before bed or to hang them above a baby’s cradle for better sleep. In addition to the leaves, the seeds, flowers, and pollen of the Dill Weed plant are often used in pickling, teas, and garnishes and incorporated into cosmetics and medicinal remedies.
Nutritional Value
Dill Weed contains small amounts of vitamin A, vitamin C, calcium, manganese, folate, and iron. Dill water, made by steeping Dill Weed and Dill seeds, has historically been used to soothe stomachaches and ease flatulence. Dill water is also the main ingredient in “gripe water,” a homeopathic digestive aide used to relieve colic and gas in infants and aid in sleep.
Applications
Dill Weed is a mild and buttery herb with a slight anise flavor that is incredibly versatile and used throughout many cultures and cuisines. Dill Weed is a key flavor component in dill pickles, a pickled cucumber that is immensely popular in the United States, where over 2.5 billion pounds of pickles are consumed annually. Dill Weed is combined with buttermilk and other spices to create the signature flavor of ranch dressing. In Northern Europe, Dill Weed is used along with salt and sugar to cure salmon, creating gravlax. The pleasant bright flavor of Dill Weed pairs well with lemon and other lighter herbs and enhances fresh fish and chicken dishes. The herb brings a particular tang and grassiness to yogurt sauces and elevates summer squash, asparagus, and spinach. Dill is also commonly added to German potato salads and egg salads. Since Dried Dill Weed is the dried version of fresh dill, they can be substituted for each other in recipes. However, as the moisture content of the Dill leaves is removed, the flavor of the leaves becomes more concentrated. When a recipe calls for the fresh herb, it is important to reduce the amount used. Conversely, when a recipe calls for the dried herb, it is important to increase the amount used. While fresh Dill is best added to a dish after it is done cooking, dried Dill Weed can be added a bit before a recipe is finished to aid in rehydration of the herb, creating a more appealing texture. Dried Dill Weed can be stored in an air-tight container at room temperature or in the freezer. It should be replaced every 6 to 9 months to ensure freshness.
Ethnic/Cultural Info
In Ancient Egyptian and European civilizations, Dill was believed to hold mystical powers surrounding love, luck, and witchcraft. Dill Weed was used as a ward against witches and the evil eye within these cultures. The herb was often worn dried, around the neck, and over the heart to protect the wearer from witchcraft. Mothers would also hang it above cribs and beds to protect their children. It was believed that brewing Dill tea would take away a witch’s powers, and drinking the tea would remove a witch’s curse or hex. Ancient Egyptians and Europeans believed Dill Weed was a powerful aphrodisiac and would often add the herb to love potions to strengthen their potency. In Germany, brides would attach dill to their wedding gowns and carry it in their bouquets during the ceremony to bring happiness and good fortune to their marriage. There was even an old wives’ tale that said if a bride did not want her husband to have control in their marriage, the bride should make an offering of dill and mustard seeds before the ceremony and repeat the words, “I have you, mustard and dill, husband, when I speak, you stay still.”
Geography/History
Dill Weed is native to the warm and sunny regions of Eastern Europe, the Mediterranean, Southern Russia, and Western Africa. The earliest archeological evidence of Dill Weed cultivation was found in Switzerland's lakeshore settlements that date back to the Neolithic Period. The earliest writings on Dill Weed can be traced to 5,000 BCE in Egypt, where the herb was used medicinally, and in Babylonia, the herb was cultivated in many gardens as early as 3,000 BCE. Use of Dill Weed spread through Ancient Egypt and Greece, where the herb was used medicinally and ritually as a symbol for luck, often added to the wreaths that adorn athletes and fed to gladiators before their fights. During the 1st century, Dill Weed was spread throughout Europe by Charlemagne, who served the herb and seeds after meals to aid his guests with digestion. By the 13th century, Dill Weed and Dill seeds had become a popular spice throughout England, leading to Edward the First taxing the herb and spice to help pay for the London bridge. By the 17th century, Dill Weed was a popular herb and could be found in most kitchen gardens. In the Americas, early Puritan settlers introduced the herb in the 17th century, where it grew in popularity as an ingredient for pickling. Dill Weed flourished in the North American climate and is now naturalized on the continent. Today, Dill Weed grows in North America, Europe, Africa, and Asia, with the help of greenhouses, but the bulk of the world’s commercial production comes from India and Pakistan. Dried Dill Weed can be found in the spice aisle of many grocery stores throughout America and Europe.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Revolution Roasters | Oceanside CA | 760-330-6827 |
| Rose Café | Carlsbad CA | 310-399-0711 |
| Blue Water Estate Services | Rancho Santa Fe CA | 858-720-9831 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 915-861-2297 |
| Sycuan Casino | El Cajon CA | 619-445-6002 |
