Envoy at 07:15, 8 October 2007

2007-10-08T07:15:27Z

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{{otheruses}}
{{Taxobox
| color = lightgreen
| name = Dill
| image = Illustration Anethum graveolens0.jpg
| image_width = 240px
| regnum = [[Plant]]ae
| divisio = [[flowering plant|Magnoliophyta]]
| classis = [[dicotyledon|Magnoliopsida]]
| ordo = [[Apiales]]
| familia = [[Apiaceae]]
| genus = '''''Anethum'''''
| genus_authority = [[Carolus Linnaeus|L.]]
| species = '''''A. graveolens'''''
| binomial = ''Anethum graveolens''
| binomial_authority = [[Carolus Linnaeus|L.]]
}}

[[Image:Dill dried umbel.jpg|thumb|Dried Dill-umbel]]
'''Dill''' (''Anethum graveolens'') is a short-lived [[annual plant|annual]] [[herbaceous|herb]], native to southwest and central [[Asia]]. It is the sole species of the genus ''Anethum'', though classified by some botanists in the related genus ''[[Peucedanum]]'' as ''Peucedanum graveolens'' (L.) C.B.Clarke.

It grows to 40-60 cm tall, with slender stems and alternate, finely divided, softly delicate [[leaf|leaves]] 10-20 cm long. The ultimate leaf divisions are 1-2 mm broad, slightly broader than the similar leaves of [[fennel]], which are threadlike, less than 1 mm broad, but harder in texture. The [[flower]]s are white to yellow, in small [[umbel]]s 2-9 cm diameter. The [[seed]]s are 4-5 mm long and 1 mm thick, and straight to slightly curved with a longitudinally ridged surface.

Its seeds, '''dill seed''' are used as a [[spice]], and its fresh leaves, '''dill''', and its dried leaves, '''dill weed''', are used as [[herb]]s.

==Origins and history==
Dill originated in central Asia. Zohary and Hopf remark that "wild and weedy types of dill are widespread in the Mediterranean basin and in West Asia."

Although several twigs of dill were found in the tomb of [[Amenhotep II]], they report that the earliest archeological evidence for its cultivation comes from late [[Neolithic]] lake shore settlements in Switzerland.<ref>Daniel Zohary and Maria Hopf, ''Domestication of plants in the Old World'', third edition (Oxford: University Press, 2000), p.206</ref> Traces have been found in [[Roman Empire|Roman]] ruins in [[Great Britain]].

In [[Semitic languages]] it is known by the name of '''Shubit'''. The [[Talmud]] requires that [[tithe]]s shall be paid on the seeds, leaves, and stem of dill. The [[Bible]] states that the [[Pharisee]]s were in the habit of paying dill as tithe (Matthew 23:23) ; [[Jesus]] Christ is said to have rebuked them for tithing dill but omitting mercy.

==Name==
The name dill is thought to have originated from a Norse or Anglo-Saxon word 'dylle' meaning to soothe or lull, the plant having the [[carminative]] property of relieving gas.

In some English speaking countries, it is sometimes called Dillby.
In some Asian local languages it is called as "Shepu" or "Sowa".

==Uses==

Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as [[herb]]s.

Like [[caraway]], its fernlike leaves are aromatic, and are used to flavor many [[food]]s, such as [[gravlax]] (cured [[salmon]]), [[borscht]] and other [[soup]]s, and [[Pickled cucumber|pickle]]s. Dill is said to be best when used fresh, as it lose its flavor rapidly if dried; however, [[Freeze drying|freeze-dried]] dill leaves preserve their flavor relatively well for a few months.

In the [[Middle Ages]], dill was thought to protect against witchcraft.{{Fact|date=March 2007}}

Dill seed is used as a [[spice]], with a flavor similar to caraway.

[[Dill oil]] can be extracted from the leaves, stems and seeds of the plant.

'''Medicinal value''' -
Dill is an herb effective for the treatment of colic, gas, and indigestion.{{fact}}

==Cultivation==

Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for 3-10 years. Plants intended for seed for further planting should not be grown near fennel, as the two species can [[hybrid]]ise.

The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm dry place for a week. The seeds then separate from the stems easily for storage in an airtight container.

==External links==
{{commons|Anethum graveolens}}
*[http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Anethum+graveolens Plants for a Future: ''Anethum graveolens'']
*[http://botanical.com/botanical/mgmh/d/dill--13.html 'A Modern Herbal' (Grieves, 1931)]

==References==
<references/>

{{Herbs & spices}}

[[Category:Apiaceae]]
[[Category:Herbs]]
[[Category:Medicinal plants]]

Dill seed - Revision history

Envoy at 07:15, 8 October 2007