Dill: Difference between revisions

'''Dill''' ('''''Anethum graveolens''''') is an [[annual plant|annual]] [[herbaceous|herb]] in the celery family [[Apiaceae]].<ref name="WFO"/> It is native to North Africa, Iran, and the Arabian Peninsula;<ref name="POWO"/> it is grown widely in [[Eurasia]], where its leaves and seeds are used as a herb or spice for flavouring food.

== Etymology ==

Most [[Slavic language]] names come from [[Proto-Slavic]] ''*koprъ'',<ref>R.H. Derksen, ''Etymological Dictionary of the Slavic Inherited Lexicon'', 2008, as quoted in [http://www.proto-slavic.ru/dic-derksen-inh/sil-k.html]</ref> which developed from the [[Proto-Indo-European language|PIE]] root *''ku̯ə₁po-'' 'aroma, odor'.<ref>{{cite book|last1=Snoj |first1=Marko |title=Slovenski etimološki slovar |date=2003 |publisher=Modrijan |edition=2 |location=Ljubljana |isbn=961-6465-37-6|page=307}}</ref>

The genus name ''Anethum'' is the [[Latin language|Latin]] form of [[Greek language|Greek]] ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both "dill"<ref>{{cite dictionary |url=https://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.04.0059:entry=anethum |title=ănēthum |last1= Lewis |first1= Charlton T. |last2= Short |first2= Charles |dictionary= A Latin Dictionary |publisher= Perseus Digital Library |date = 1879 }}</ref> and "[[anise]]". The form 'anīsum' came to be used for anise, and 'anēthum' for dill. The Latin word is the origin of dill's names in the [[Western Romance languages]] ('anet', 'aneldo' etc.), and also of the obsolete English 'anet'.<ref>{{cite web| url = http://www.oed.com/view/Entry/7811| title = ''s.v.'' 'anise'}}</ref>

 

Dill grows up to {{convert|1.5|-|5|ft|m}} from a [[taproot]] like a carrot.<ref name="WH">{{cite web |url=https://hort.extension.wisc.edu/articles/dill-anethum-graveolens/ |title=Dill, ''Anethum graveolens'' |date=n.d. |website=Wisconsin Horticulture |publisher=University of Wisconsin-Madison |access-date=22 January 2023}}</ref><ref name="MBG">{{cite web |url=https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=d682 |title=''Anethum graveolens'' |date=n.d. |website=Plant Finder |publisher=Missouri Botanical Garden |access-date=22 January 2023 }}</ref> Its stems are slender and hollow with finely divided, softly delicate leaves; the leaves are alternately arranged, {{convert|10|-|20|cm|in|0|abbr=on}} long with ultimate leaf divisions measuring {{convert|1|-|2|mm|in|frac=32|abbr=on}} broad, slightly broader than the similar leaves of [[fennel]], which are threadlike, less than {{convert|1|mm|in|frac=16|abbr=on}} broad, but harder in texture.

File:Dill1 (cropped).jpg|Closeup of a dill umbel

[[File:Starr-090801-3500-Anethum graveolens-seedhead-Olinda-Maui (24603259659).jpg|thumb|Dried dill fruit clusters, with fingers to show scale]]

In hot or dry weather, small white to yellow scented [[flower]]s form in small [[umbel]]s {{convert|1|-|3+1/2|in|cm|abbr=on}} diameter from one long stalk. The [[seed]]s come from [[schizocarp|dried up fruit]]<ref name="WH"/> {{convert|4|-|5|mm|in|frac=16|abbr=on}} long and {{convert|1|mm|in|frac=16|abbr=on}} thick, and straight to slightly curved with a longitudinally ridged surface.

These plants, like their fennel and parsley relatives, often are eaten by [[Papilio polyxenes|black swallowtail caterpillars]] in areas where that species occurs.<ref>{{Cite web|url=http://edis.ifas.ufl.edu/in906 |title=Eastern Black Swallowtail: ''Papilio polyxenes asterius'' (Stoll) (Insecta: Lepidoptera: Papilionidae)| language=en| last=Hall |first=Donald |date=23 October 2017 |website=AskIFAS |publisher=University of Florida |access-date=12 November 2017}}</ref> For this reason, they may be included in some [[Butterfly gardening|butterfly gardens]].<ref>{{cite web|url=https://sustainablefoodcenter.org/latest/gardening/plant-dill-for-you-and-your-butterflies |title=Plant Dill for You and Your Butterflies |last=Albornoz |first=Sari |date=March 7, 2014 |website=Sustainable Food Center |access-date=<!-- unknown, might be too far back -->}}</ref>

 

Dill has been found in the tomb of Egyptian Pharaoh [[Amenhotep II]], dating to around 1400&nbsp;BC.<ref name="pickersgill">{{cite book |editor1-last=Prance |editor1-first=Ghillean |editor2-last=Nesbitt |editor2-first=Mark |last1=Pickersgill |first1=Barbara |author-link=Barbara Pickersgill |date=2005 |title=The Cultural History of Plants |publisher=Routledge |page=163 |isbn=0415927463}}</ref> It was also later found in the Greek city of [[Samos]], around the 7th century BC, and mentioned in the writings of [[Theophrastus]] (371–287&nbsp;BC).<ref name="pickersgill"/> In [[Greek mythology]], the dill was originally a young man named [[Anethus]] who was transformed into the plant.<ref>{{cite book | title = Metamorphosis in Greek Myths | location = Oxford, New York, Toronto | first = Paul M. C. | last = Forbes Irving | publisher = [[Oxford University Press]], [[Clarendon Press]] | date = 1990 | url = https://books.google.com/books?id=URvXAAAAMAAJ | isbn = 0-19-814730-9 | page = 280}}</ref>

| vitA_iu         = 7717 (154%)

[[Image:DillEssOil.png|thumb|upright|Dill (''Anethum graveolens'') essential oil in clear glass vial]]

[[Dill oil]] is extracted from the leaves, stems, and seeds of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps.<ref>{{cite book|title=Culinary Herbs: Their Cultivation Harvesting Curing and Uses|year=1912|publisher=Orange Judd Company|url=http://www.gutenberg.org/files/21414/21414-h/21414-h.htm#Page_87|author=M. G. Kains|editor=American Agriculturist|format=English}}</ref>

[[Russian cuisine]] is noted for liberal use of dill,<ref>{{Cite web |last=Walker |first=Shaun |date=August 10, 2015 |title=Dill with it: Russia's obsession with the spindly herb menace |url=https://www.theguardian.com/world/2015/aug/10/dill-russia-herb-pizza-sushi-soup-hummus-food-ruin |access-date=June 15, 2023 |website=The Guardian}}</ref> where it is known as {{Lang|ru|укроп|italic=yes}}. It is supposed to have [[antiflatulent]] properties; some Russian cosmonauts recommended its use in [[human spaceflight]] due to such properties being beneficial in confined quarters with a closed air supply.<ref>{{cite book|last1=Kelly|first1=Scott|title=Endurance: A Year in Space, a Lifetime of Discovery|date=October 2017|publisher=Alfred A. Knopf|isbn=978-1524731595}}</ref>

In Sweden, dill is a common spice or herb. The flowers of fully grown dill are called 'krondill' (crown dill) and used when cooking [[crayfish]]. The krondill is put into the water after the crayfish is boiled, but still in hot and salt water. Then the entire dish is refrigerated for at least 24 hours before being served (with toasted bread and butter). Krondill is also used to flavor pickles and vodka. After a month or two of fermentation, the cucumber pickles are ready to eat, for instance, with pork, brown sauce, and potatoes, as a sweetener. The thinner part of dill and young plants may be used with boiled fresh potatoes (especially the first potatoes of the year, new potatoes, which usually are small and have a very thin skin). In salads it is used together with, or instead, of other green herbs, such as parsley, chives, and basil. It is often paired up with chives when used in food. Dill is often used to flavour fish and seafood in Sweden, for example, gravlax and various herring pickles, among them the traditional, 'sill i dill' (literally 'herring in dill'). In contrast to the various fish dishes flavoured with dill, there is also a traditional Swedish dish called, 'dillkött', which is a meaty stew flavoured with dill. The dish commonly contains pieces of veal or lamb that are boiled until tender and then served together with a vinegary dill sauce. Dill seeds may be used in breads or '[[akvavit]]'. A newer, non-traditional use of dill is to pair it with chives as a flavouring for potato chips. These are called 'dillchips' and are quite popular in Sweden.

| China || Chinese || {{lang|zh-Latn|shíluó}} ({{lang|zh|蒔蘿}}) or colloquially {{lang|zh-Latn|huíxiāng}} ({{lang|zh|茴香}}) || {{lang|zh-Latn|baozi}}, {{lang|zh-Latn|jiaozi}}, {{lang|zh-Latn|xianbing}}

| India || Bengali || {{lang|bn-Latn|Sholpa}}

| India || Gujarati || {{lang|gu-Latn|Suva}} ||{{lang|gu-Latn|Suvaa ni Bhaji}} (with potato)

| India || Hindi || {{lang|hi-Latn|Soa / Soya}} ({{lang|hi|सोआ}}) ||''Soa Sabzi'' (with potato). As a flavour in: Green ''Kheema'', ''Kheema'' samosa

| India || Kannada || {{lang|kn-Latn|sabbasige soppu}} ({{lang|kn|ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪು}}) || Curry

| India || Konkani || {{lang|kn-Latn|sheppi bhaji}} ({{lang|kn|ಶೇಪ್ಪಿ ಭಾಜಿ}}) ({{lang|hi|शेप्पी भाजी}})||  

| India || Malayalam|| {{lang|ml-Latn|Chatakuppa}} ({{lang|ml|ചതകുപ്പ}})||

| India || Marathi || ''Shepu'' (शेपू) || ''Shepuchi Bhaji'', ''Shepu Pulao'', ''Ashe Mast''

| India || Tamil || {{lang|ta-Latn|Sadakuppi}} ({{lang|ta|சதகுப்பி}}) || Curry

| India || Punjabi || {{lang|pa-Latn|Pahadi Saunf / Kaudi Saunf}}

| Thailand|| Thai|| {{lang|th-Latn|phak chee Lao}} ({{lang|th|ผักชีลาว}}) || {{lang|th-Latn|Gaeng om}} ({{lang|th|แกงอ่อม}})

| Vietnam || Vietnamese|| {{lang|vi|Thì là}} || Many fish dishes in northern Vietnam

In Laos and parts of northern Thailand, dill is known in English as Lao coriander ({{langx|lo|ຜັກຊີ}} or {{langx|th|ผักชีลาว}}),<ref>{{cite book | author = Davidson, A. | year = 2003 | page = 216 | isbn = 978-1-58008-452-9 | url = https://books.google.com/books?id=8nhfSFs79fUC&q=laotian+coriander&pg=PA216 | title = Seafood of South-East Asia | edition = 2nd | publisher = Ten Speed Press }}</ref> and served as a side with salad yum or papaya salad. In the [[Lao language]], it is called 'phak see', and in [[Thai language|Thai]], it is known as 'phak chee Lao'.<ref>{{cite web|url=http://ediblyasian.info/glossary-thailand.php|title=Thai names|work=ediblyasian.info}}</ref><ref>{{cite book | author = Ling, K. F. | year = 2002 | page = 155| url = https://books.google.com/books?id=oNPaeFOk7ykC&q=laotian+coriander&pg=RA1-PA155 | title = The Food of Asia | publisher = Periplus editions (HK) | location = Singapore | isbn = 978-0-7946-0146-1 }}</ref> In [[Lao cuisine]], Lao coriander is used extensively in traditional Lao dishes such as '[[mok pa]]' (steamed fish in banana leaf) and several coconut milk curries that contain fish or [[prawn]]s.

In China dill is called colloquially, 'huíxiāng' ({{lang|zh|茴香}}, perfume of Hui people), or more properly 'shíluó' ({{lang|zh|莳萝/蒔蘿}}). It is a common filling in '[[baozi]]', '[[jiaozi]]' and '[[bing (bread)|xianbing]]' and may be used as vegetarian with rice vermicelli, or combined with either meat or eggs. Vegetarian dill baozi are a common part of a Beijing breakfast. In baozi and xianbing, it often is interchangeable with non-bulbing [[fennel]] and the term {{lang|zh|茴香}} also may refer to fennel, similarly to caraway and coriander leaf, sharing a name in Chinese as well. Dill also may be [[stir fried]] as a potherb, often with egg, in the same manner as [[Chinese chives]]. In Northern China, [[Beijing]], [[Inner-Mongolia]], [[Ningxia]], [[Gansu]], and [[Xinjiang]], dill seeds commonly are called 'zīrán' ({{lang|zh|孜然}}), but also 'kūmíng' ({{lang|zh|枯茗}}), 'kūmíngzi' ({{lang|zh|枯茗子}}), 'shíluózi' ({{lang|zh|莳萝子/蒔蘿子}}), 'xiǎohuíxiāngzi' ({{lang|zh|小茴香子}}) and are used with pepper for lamb meat. In the whole of China, 'yángchuàn' ({{lang|zh|羊串}}) or 'yángròu chuàn' ({{lang|zh|羊肉串}}), lamb [[brochette]], a speciality from [[Uyghurs]], uses cumin and pepper.

In Arab countries, dill seed, called {{Transliteration|ar|ain jaradeh}} (grasshopper's eye), is used as a spice in cold dishes such as '[[fattoush]]' and pickles. In Arab countries of the [[Persian Gulf]], dill is called 'shibint' and is used mostly in fish dishes. In Egypt, dillweed is commonly used to flavour cabbage dishes, including '[[cabbage roll|mahshi koronb]]' (stuffed cabbage leaves).<ref>{{cite web|title=Egyptian Style Stuffed Cabbage Leaves (Mashy Crump)|url=http://www.food.com/recipe/egyptian-style-stuffed-cabbage-leaves-mashy-crump-194768|access-date=1 February 2015}}</ref>

* [http://www.pfaf.org/user/Plant.aspx?LatinName=Anethum%20graveolens Plants for a Future: ''Anethum graveolens'']