Herb & Spice Companion

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HERB & SPICE COMPANION

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DILL SEEDS

Anethum graveolens

Flavors: pungent, warm, and

tangy, with anise and caraway

Dill plants work double-duty in the culi-

nary department. Not only are their

leaves delicious (see page 50), but their

seeds—actually fruits—are, too. Each

offers a distinct flavor, with the leaves

reminiscent of light anise and parsley,

and the seeds bearing sharp, caraway-like

tones. Seeds are oval, ribbed, and prac-

tically weightless; they appear only after

the plant has flowered and stopped pro-

ducing leaves. In North America, perhaps

the most familiar use of dill seeds is in dill

pickles, but they’re also often added to

breads, just like caraway seeds.

In the Garden

Dill plants, which are annuals, don’t transplant well due to their long taproot, so

choose a location that will be adequate for a full-grown plant.

Size: Up to 3 feet tall

Container: At least 12 inches deep

Light: Full sun

Soil: Light, rich, well drained

Plant: Seeds or transplants. These plants form sturdy, thick roots, so transplant only

young potted plants with roots and soil together.

HEALTH BENEFITS

Dill’s use as a medicinal herb

dates back to ancient times. It’s

still believed to improve digestion;

many people chew on dill seeds

to stimulate appetite, calm

stomach upset, and relieve gas and

heartburn. As an antibacterial, dill

seeds also help clean the digestive

tract and the mouth, while their

flavor freshens breath.

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