This plant from the myrrhoid family is characterized by a grooved hollow stem overgrown with pinnate leaves, which are divided into thread-like sections. The leaves are deep green and their frosting makes them appear bluish. The flowers are usually yellow or yellow-green whorls typical of this family. The fruit of dill is an achene similar to the fruit of cumin or fennel. Dill stems, especially in older plants, are very stiff and are not suitable for the kitchen. That is why varieties have been grown that are characterized by a higher yield of leaves at the expense of the stem part. Although dill comes from the Mediterranean, it also thrives in our country and also has a great tradition in cultivation and breeding. The taste and aroma of dill is unique, strongly spicy and sweet.

Chopped dill leaves are especially suitable for fresh salads, they are part of pickles for pickled vegetables, but due to their delicate taste, they are also great with less pronounced foods such as asparagus or some types of leafy vegetables. It is often added to soft cheeses, eats, and pleasantly enriches egg delicacies and soups, as well as fish dishes. Its taste and aroma evoke memories of a light summer menu.

The leaves are not the only part of the dill plant that is used in gastronomy. Especially for pickled vegetables, the seeds are also widely used. Because they have a much stronger and sharper aroma, their taste and aroma are better preserved during heat treatment. However, you can also use the flowering top, which is stronger in taste than the leaves, but fresher than the seed.

Dill leaves last quite a long time in the refrigerator. However, it can also be stored frozen, dried or salted. You can also prepare dill vinegar from any part of the plant. It is then excellent for salads.

Dill was cultivated in ancient Egypt and is also mentioned in the Bible. In the Middle Ages, it was considered a carob plant and is said to protect against enchantment. The first settlers in North America called it the ‘Seed of the Assembly’ because dill seeds were given to children to chew during church ceremonies. A bath made from crushed dill seeds strengthens the nails. Dill supports digestion, counteracts bloating, gets rid of insomnia and promotes the production of breast milk. In addition to essential oils, it is also a source of minerals, which is why it is used in unsalted diets.