Dill leaf cut – Anethum graveolens

A member of the Apiaceae family, dill is distinguished by its thin, threadlike leaves, rich in volatile aromas. It has been used since ancient times in Mediterranean and Nordic cuisine, and remains a staple plant for marinades and light digestive infusions.

Description

Dill is an annual herb with a slender growth habit and finely cut, highly fragrant leaves. Carefully cut and dried, the leaves retain their intense aroma and green color. They are commonly used in infusions or to flavor many dishes.

Nomenclature

• Common names: Dill, bastard fennel, false anise
• Latin name: Anethum graveolens
• Family: Apiaceae
• Part used: Leaves
• Form: Cut, dried
• Origin: Mediterranean Basin, Central Europe
• English name: Dill
• German name: Dillkraut
• Name in Spanish: Eneldo
• Name in Italian: Aneto
• Name in Arabic: شبت (Shabat)

Main virtues

Dill is primarily used for its aromatic qualities: it delicately enhances dishes and adds a fresh note to light digestive infusions. It is also appreciated for its traditional uses in preservation (pickles, marinades).

Main constituents

Essential oils (carvone, limonene), flavonoids, volatile aromatic compounds, tannins.

Use and dosage

• Infusion: 1 teaspoon for 250 ml of hot water, infuse for 5 to 7 minutes.
• Cooking: sprinkled in hot or cold dishes, salads, soups, fish, pickles.
• Other: flavoring base for vinegars, oils or table salts.

Precautions, side effects and contraindications

• Avoid excessive use in case of known allergy to Apiaceae.
• Store in a cool, dry place away from direct light.
• Not to be confused with other umbellifers with a similar aroma.

History and origin

Dill has been known since ancient times as a condiment and a plant of folk tradition. It appears in Greek and Roman writings as a flavoring and component of simple remedies. Its use has continued in the cuisines of Northern and Eastern Europe and around the Mediterranean.

Miscellaneous information

• Storage: kraft bag or tinted glass jar, tightly closed.
• Packaging: bulk, resealable bag, metal box.
• Appearance: Finely cut green leaves.
• Smell: aniseed, fresh, slightly sweet.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Traditional European herbalism texts
• Mediterranean culinary literature
• Classic botanical and aromatic references

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