Herb & Spice Companion

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HERB & SPICE COMPANION

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DILL

Anethum graveolens

Flavors: mild anise, parsley, with

lemon

Dill plants grow feathery, dainty leaves,

and, if allowed to fully mature, clusters

of yellow flowers sprout from the top,

replicating the look and growth habit of

their cousins parsley and caraway.

If you eat pickles, you’re famil-

iar with the distinct flavor of dill. It’s

a signature herb in many European

and Asian cuisines, used for its fresh-

tasting leaves and potent seeds that

taste much like caraway and anise. The

leaves are milder in flavor, subtly rem-

iniscent of anise and parsley. Because

they’re tender, they aren’t ideal for

dishes with long cook times unless

they’re added at the very end.

In the Garden

Dill plants are annuals that grow a long taproot that makes transplanting difficult, so

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

Size: 3 feet tall

Container: At least 12 inches deep

Light: Full sun

Soil: Light, rich, well drained

Plant: Seeds or young plants. Dill forms thick, sturdy roots, so transplant only young

potted plants with roots and soil together.

HEALTH BENEFITS

This herb boasts antioxidant, anti-

inflammatory, antispasmodic, and

antiviral powers that make it a

fantastic addition to a regular diet.

Among its many benefits, dill aids

digestion, helps clear up coughs and

congestion, and has been used to

sanitize and disinfect the mouth and

injuries to the skin. (For example:

Hippocrates allegedly tended to Greek

soldiers’ burn wounds with dill.)

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