Dill grows best in zones 2-11. Dill can grow from 2 to 5 five feet high and spread from 2 to 3 feet. These plants grow best in full sun with consistently watered soil. The bloom time occurs from August to September (1). Dill is a self seeding, self growing plant and it grows best when planted by seed and raked into the soil, rather than transplanted. Dill should be planted in the early summer. Dill is adaptable and grows well in poor soil, but grows better in well drained, loamy soil (3). Dill can be grown fairly easily indoors as long as they are placed in direct sunlight. Dill should be harvested before it begins to flower. It is best to clip near the stem (4).

Culinary and/or Medicinal Uses

Dill seeds  can be used to aid in issues that call for aromatic, carminative, mildly diuretic, galactagogue, stimulant and stomachic medicines. Dill can also be used as an essential oil that can help relieve colic. Dill is also used to relieve coughs, the flu, and colds as well as period pains (5). Dill also has many culinary uses. The leaves can be used to give flavor to many dishes, preferably raw so that the flavor is not lost while cooked. Dried leaves can be used to make tea. The seeds are strong and can be used as seasoning as well as for making vinegar, breads, salad dressings, and soups. The seeds can be sprouted as well. Essential oil from the seed can also be used to flavor food (2).

Significance to Cultural Communities

Dill is native to the Mediterranean, Eastern Europe, Western Africa, and Russia (6). Dill has deep roots established into many cultures. It is stated in the Talmud, one of the holy texts of Jewish law, that tithes should be paid on dill seed, leaves, and stem. It is a large part of Vietnamese, Indian, Russian,and Mediterranean cuisine. It is considered a symbol of good luck and an aphrodisiac in Egyptian culture. Within German and Russian cultures, wives fasten dill to their dresses to ensure happiness into their marriage (7).

First/community Voice

Swiss Chard and Herb Fritters from Epicurious (8).

YIELD

8-10 appetizer servings

ACTIVE TIME

1 hour 15 minutes

TOTAL TIME

1 hour 15 minutes

INGREDIENTS

  • 1 1/2 bunches Swiss chard (about 1 pound, 3 ounces), stemmed

  • 1 teaspoon kosher salt, divided, plus more

  • 1 tablespoon coriander seeds

  • 1/2 teaspoon caraway seeds

  • 1 bunch parsley

  • 1 bunch cilantro

  • 1 bunch dill

  • 3 medium onions, grated on large size box grater, excess water squeezed out using a paper towel

  • 1 tablespoon harissa pepper paste

  • 3/4 cup plain unseasoned breadcrumbs

  • 1/4 teaspoon freshly ground pepper

  • 6 large eggs, divided

  • Vegetable oil (for frying; about 1 1/2 cups)

  • Plain Greek-style yogurt (for serving; optional)

SPECIAL EQUIPMENT

  • A spice mill or mortar and pestle

PREPARATION

  1. Season chard with 1/2 tsp. salt. Let sit in a colander 10 minutes. Squeeze out excess water with your hands. Transfer to a cutting board and chop.

  2. Finely grind coriander and caraway seeds in a spice mill or with mortar and pestle. Finely chop cilantro, dill, and parsley.

  3. Toss chard, ground coriander and caraway seeds, herbs, onions, breadcrumbs, harissa, pepper, and 1/2 tsp. salt in a large bowl. Beat 3 eggs to blend in a small bowl, then stir into chard mixture.

  4. Working 3 Tbsp. at a time, portion chard mixture into round, flat patties (you should have about 25 total). Transfer to a rimmed baking sheet or plate.

  5. Shape 3 tablespoons of the mixture into round flat patties. Repeat with the remaining mixture.

  6. Pour oil into a large heavy skillet to a depth of 1/4" and heat over medium until shimmering. Beat remaining 3 eggs to blend in a medium wide shallow bowl.

  7. Dip each patty into egg, letting excess drip back into the bowl. Working in batches, fry patties until set and a golden brown crust forms, 3–4 minutes per side. Transfer to a paper towel-lined plate; season with salt.

  8. Serve immediately or at room temperature with yogurt alongside, if using.

References

1.“Anethum graveolens”.Missouri Botanical Gardens. Accessed March 1st 2019, 

<http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=d682>

2. “Dill”.RxList. Accessed March 1st 2019. <https://www.rxlist.com/dill/supplements.htm>

3. “Dill Companions”. Our Herb Garden. Accessed March 1st 2019. <http://www.ourherbgarden.com/dill-companions.html>

4. "Dill." Old Farmer's Almanac. Last modified May 23, 2017. <https://www.almanac.com/plant/dill>

5."Medicinal Herbs: DILL - Anethum Graveolens," Medicinal Herbs - Natural Healing Power, accessed March 4th, 2019. <http://www.naturalmedicinalherbs.net/include/searchherb.php?herbsearch=dill&x=0&y=0>

6."Dill," Info:Main Page - New World Encyclopedia, accessed March 14, 2019, <http://www.newworldencyclopedia.org/entry/Dill.>

7. "Dill History," InDepthInfo: Information Delivered In-Depth, accessed April 18, 2019, <http://www.indepthinfo.com/dill/history.htm>

8. “Swiss Chard and herb Fritters,” Epicurious, accesses fall 2022. <https://www.epicurious.com/recipes/food/views/swiss-chard-and-herb-fritters>