Dill whole fruit – Anethum graveolens

Dill seeds are the dried fruit of the plant, harvested when ripe and dried naturally. Their sweet, penetrating aroma makes them an ideal spice for stews, pickles, aromatic vinegars, and light herbal teas. They are used in many culinary and herbal traditions around the world.

Description

Dill is an annual herb of the Apiaceae family. Its fruits, oval and flattened, measure approximately 3 to 5 mm, light to dark brown in color, and ridged. They are very aromatic and retain their fragrance for a long time when properly dried.

Nomenclature

• Common names: Dill, dill seed, bastard fennel
• Latin name: Anethum graveolens
• Family: Apiaceae
• Part used: Fruit (seed)
• Form: Whole, dried
• Origin: Southern Europe, Western Asia
• English name: Dill seed
• German name: Dillsamen
• Name in Spanish: Semillas de eneldo
• Name in Italian: Semi di aneto
• Name in Arabic: بذور الشبت (Boudhour al-Shabat)

Main virtues

Traditionally recognized for its digestive properties, dill is used to flavor dishes and accompany heavy meals. It is also present in gentle evening infusions, or as an accompaniment to other spices such as cumin or fennel.

Main constituents

Essential oils (carvone, limonene, anethole), flavonoids, tannins, proteins and plant fibers.

Use and dosage

• Infusion: 1 teaspoon of lightly crushed seeds for 250 ml of boiling water, infuse for 10 min.
• Cooking: Add to marinades, pickles, fish, soups and stews.
• Other: flavoring base in liqueurs or spiced oils.

Precautions, side effects and contraindications

• Not recommended in case of allergy to Apiaceae.
• Do not exceed doses for prolonged use without professional advice.
• Store in a cool, dry place away from light.

History and origin

Dill has been cultivated since ancient times for its aromatic and digestive properties. It was used in Greek and Roman medicine and spread to traditional cuisines in Northern Europe, Russia, the Middle East, and India. Its seeds were also used as an offering in certain ancient rituals.

Miscellaneous information

• Storage: tinted glass jar or opaque airtight bag.
• Packaging: bulk, kraft bag, metal box.
• Appearance: small, oval, striated, light brown seeds.
• Odor: aniseed, warm, slightly camphorous.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Ancient ethnobotanical and culinary literature
• Traditional European herbalism
• Specialized botanical texts Apiaceae

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