GARDEN DILL

The history of dill is not really marked by specific historical events or famous mythological legends, but rather by its evolution as a cultivated and used plant over the centuries. That said, here is an overview of its real history, based on botanical and historical elements.

Dill is an aromatic plant of the Apiaceae (or Umbelliferae) family, which grows mainly in the temperate regions of the Old World. Its scientific name, Anethum graveolens, comes from the ancient Greek "anethon", which designated this plant. Its use dates back several millennia, which testifies to its great antiquity.

• Antiquity
  The first traces of the use of dill date back to ancient Egypt, where it was cultivated for its medicinal and culinary properties. The Egyptians used dill to treat digestive disorders, but also to flavor oils and ointments. Dill was also one of the plants used for the preparation of philters and potions, due to its supposed magical and medicinal virtues.

The ancient Greeks also used it for its digestive and soothing properties. Pliny the Elder, a Roman naturalist, mentioned dill in his works as a plant beneficial for health, especially for abdominal pain. The Romans, for their part, used it to relieve stomach aches and to make dishes more tasty.

• The Middle Ages
  During the Middle Ages, dill was cultivated in Europe for its many uses. It was highly prized in monastic gardens, where monks used it both in cooking and as a medicine. Dill was also often associated with magical or protective rituals. It was used to ward off evil spirits and misfortune, and was sometimes worn as an amulet.
• The modern era
  In the 16th century, dill became popular in European cuisines, particularly for its use in fish and vegetable marinades. In Scandinavia, it has become particularly integrated into culinary traditions, and is now a staple in dishes such as Swedish-style marinated salmon (gravadlax).
• Conclusion
  The “real” story of dill is therefore one of practical and popular use throughout the ages, with roots that reach back to antiquity and a diffusion across Europe, notably through monastic culture in the Middle Ages. Today, dill remains a common culinary and medicinal herb, with a well-established place in world gastronomy.

Dill (Anethum graveolens) is an aromatic plant that has several recognized medicinal properties.

Here are some of the most notable ones:

• Digestive: Dill is traditionally used to relieve digestive disorders, such as bloating, gas and indigestion. It stimulates the production of digestive juices and aids in digestion.
• Antispasmodic: Due to its active compounds, dill has antispasmodic effects that can help relieve abdominal cramps and muscle pain.
• Calming: Dill also has relaxing properties that can help reduce anxiety and promote better sleep.
• Antibacterial and anti-inflammatory: It has antibacterial and anti-inflammatory properties, which can help treat certain infections or reduce inflammation in the body.
• Antioxidant: Dill is rich in antioxidants, such as vitamin C, which can help fight free radicals and protect cells from premature aging.
• Diuretic Effect: It also has diuretic properties, which can be useful in helping to eliminate excess fluids and support kidney function.

Use in case of menstrual disorders: Dill is sometimes used to relieve menstrual pain thanks to its relaxing and antispasmodic properties.

It contains vitamins and minerals

• Vitamin A
• Vitamin C
• Vitamin K
• Calcium
• Iron
• Magnesium
• Phosphorus
• Potassium

Dill can be consumed in different forms: fresh, dried, in infusion, or even used as essential oil.

Dill is used in many traditional cuisines, including Mediterranean, Nordic, and Eastern European cuisines. Here are some traditional ways to cook with dill:

• In fish dishes:
  Dill is particularly popular with fish, especially oily fish such as salmon, herring or trout. It can be used fresh or dried to season fish, especially in recipes such as:
• Dill Salmon: Often, dill is mixed with lemon and butter to season salmon.
  Gravlax: A Scandinavian dish where salmon is marinated with salt, sugar, fresh dill and pepper.
  Pickled herring: Dill is also commonly used in herring marinades, a typical Nordic dish.

• In soups and broths:
  Dill is a classic ingredient in many soups, such as fish soup or cream soups in Russian and Romanian cuisines. It adds freshness and a light taste that pairs well with the flavors of creamy or brothy soups.

• In sauces:
  Dill is frequently incorporated into sauces such as yogurt sauce or cream sauce, which are often served with fish, vegetables or potatoes. In Greece, for example, it is used in tzatziki sauce, a sauce made with yogurt, cucumber, garlic and dill.

• With potatoes:

Potatoes and dill often go well together. In Russia, new potatoes with dill are often prepared, where potatoes are boiled and seasoned with fresh dill, butter and salt.

•  In salads:
  Dill is an excellent ingredient for dressing salads, especially cucumber salads, which are very popular in Eastern Europe. It is also added to potato or grilled vegetable salads, bringing a fresh and aromatic touch.

• In marinade:
  Dill can be used to pickle vegetables, such as cucumbers to make dill pickles, a traditional accompaniment in many cultures, especially Russian and Balkan cuisine.

• In infusion:
  Dill can be used to prepare infusions, which are often consumed for their digestive properties. Simply infuse the leaves or seeds of dill in hot water.

Fresh or dried dill is versatile and pairs well with a wide variety of dishes, including those based on fish, vegetables and dairy products.

Here are some recipes:

• Dill Tzatziki
  Ingredients :
  500 g thick Greek yogurt (or thick plain yogurt)
  1 medium cucumber, grated or diced
  2-3 tablespoons extra virgin olive oil
  2-3 cloves garlic, crushed
  1 handful fresh dill, finely chopped
  1 tablespoon white wine vinegar or lemon juice
  Salt and pepper, to taste
  Instructions :
  Prepare the cucumber: Grate the cucumber or cut it into small cubes. If you grate the cucumber, squeeze it in a clean cloth or colander to remove excess water, so the tzatziki doesn't become too runny.

Mix ingredients: In a bowl, combine Greek yogurt, prepared cucumber, crushed garlic, olive oil, vinegar or lemon juice, and chopped dill. Stir well to combine all ingredients.

Season: Salt and pepper to taste. You can also add a little more dill if you like its strong taste.

Refrigerate: Cover the bowl and let the tzatziki sit in the refrigerator for at least 30 minutes, preferably an hour or more. This allows the flavors to blend and the dill to diffuse into the sauce.

Serve: Serve this fresh tzatziki as a side dish to grilled meats (like chicken or lamb), grilled vegetables, fries, or simply as a dip with pita bread.

• Gravlax (salmon marinated with dill)
  Ingredients :
  1 kg fresh salmon fillet, skinless
  50 g of salt
  50 g sugar
  1 tablespoon crushed black pepper
  1 bunch fresh dill, roughly chopped
  The zest of one lemon (optional)
  1 tablespoon coriander seeds (optional)
  Instructions :
  Prepare the salmon: Place the salmon fillet on a large sheet of plastic wrap or in a large dish. Make sure the fish is fresh and boneless.

Make the marinade mixture: In a small bowl, mix together the salt, sugar, black pepper, chopped dill and lemon zest (if using). Optionally, add the coriander seeds if you like for a little spice.

Apply the marinade: Spread this mixture on the salmon, distributing it well over the entire surface of the fish flesh.

Marinate the salmon: Wrap the salmon carefully in plastic wrap or place in a covered dish. Refrigerate for 24 to 48 hours, turning once or twice during the marinating time to ensure even absorption of the marinade.

Serving: After the marinating period, the salmon is ready to be enjoyed. Slice it thinly with a sharp knife. It can be served with rye bread, cucumber slices, capers and a little mustard and honey sauce.

• Dill soup (or dill and potato soup)
  This simple and tasty soup is popular in Eastern and Northern European countries.

Ingredients :
4 potatoes, cut into cubes
1 onion, chopped
1 liter of vegetable or chicken broth
1 handful fresh dill, chopped
1 tablespoon butter
Salt and pepper, to taste
Crème fraîche (optional)
Instructions :
Melt the butter in a large saucepan and sauté the onion until translucent.
Add the potatoes and broth. Cook over medium heat until the potatoes are tender (about 20-25 minutes).
Add the chopped dill and season with salt and pepper.
If you like, you can add a spoonful of crème fraîche before serving to make the soup even creamier.

Bon appetit!

Culture tip:

• Harvest
  Dill can be harvested at any time during its growth. If you are harvesting the leaves, cut them off, leaving a few leaves so the plant can continue to produce. For seeds, wait until the umbels (flowers) fade and start to turn brown. Once the seeds are ripe and dry, you can harvest them and store them for future use.
• Companionship and associations
  Dill pairs well with plants like tomatoes, cucumbers, peppers and cabbage because it attracts beneficial pollinating insects. However, it can hamper the growth of carrots if planted too close.
• Pest Management
  Dill also attracts insect pests like aphids and whiteflies. One way to keep them away is to encourage the presence of natural predators like ladybugs, or plant garlic or basil nearby. If you have a pest problem, you can also use a light insecticidal soap spray.
• Growing season
  Dill grows quickly, in about 65-90 days. You can harvest the leaves as soon as the plant has grown enough, but for the seeds you will have to wait until the end of the season.

By following these tips, you can successfully grow dill and enjoy its fresh leaves and aromatic seeds in your dishes.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

• Species: Anethum graveolens; Apiaceae
• Sowing: Early March indoors, or early April under outdoor shelters. It is also possible to sow directly in the open ground after the last frosts in your region, towards the end of April or the beginning of May.
• Seeds: 10-15 seeds per pot, final transplanting into the garden or into the open ground around mid-May.
• Sowing depth: 0.5 cm
• Germination time: 7-21 days
• Soil: Light, well-drained, fertile and slightly alkaline. Prefers soils rich in organic matter.
• Location: Full sun, tolerates partial shade.
• Spacing between plants: 30-45 cm
• Height at maturity: 60-80 cm
• Maturity: 65-100 days Annual (but can reseed naturally from one year to the next).
• Seed per envelope: +/- 100

Our seeds are guaranteed for the year of purchase.