Dillis one of the easiest herbs to grow and would make a great first herb for someone who has never grown herbs before. The plant is native to southern Europe and a member of the parsley family. The name is derived from the Norse word dilla, meaning to lull, because it is said to have digestive and sedative qualities.
Dillis common in Russian, German and Scandinavian cooking among many others. The bright green color of the Dill herb is an attractive addition to noodles and rice or mixed into sour cream with other herbs to be served as a dip. To retain the most flavour from the Dill, add near the end of the cooking process.
The taste of Dill leaves resembles that of caraway, while the seeds are pungent and aromatic. Freshly cut, chopped leaves enhance the flavor of dips, herb butter, soups, fish dishes, and salads. The seeds are used in pickling and can also improve the taste of roasts, stews and vegetables. Try grinding the seeds to use as a salt substitute. Both the flowering heads and seeds are used in flavored vinegars and oils.
Dill herb is useful as a medicinal herb. To brew a stomach-soothing tea, use two teaspoons of mashed seeds per cup of boiling water. Steep for ten minutes. Drink up to three cups a day. In a tincture, take 1/2 to 1 teaspoon up to three times a day. To treat colic or gas in children under two, give small amounts of a weak tea. Many herbalists recommend combining dill and fennel to ease colic in infants.