Anethum gravolens (L.) Dill
NOMENCLATURE
Anethum: from Greek, ano : upward & theo : I run, ref. to rapid growth.
gravolens: strong smelling
Dill: from Norse dilla : to lull, ref. to carminative properties.
PREVIOUS NAMES: Peuedanum gravolens (Benth) Frutuctus anethi. Anethon, (Greek).
OTHER NAMES: aneth, fenouil batard, (France). Aneto, (Italy). Eneldo, (Spain). Dille,
(Dutch). Di id (Danish). Anithon, (Greek). Ukrop ogrodni, (Russia). Kaper, (Yug).
BOTANICAL DESCRIPTION
TYPE: tall, erect, glabrous, bluish annual. HEIGHT: 70 cm
AROMA: unpleasent. Seeds pungent. TASTE: resembles Caraway. Hot, acrid.
ROOTS: spindle shaped. STEMS: hollow upright, smooth, shiny.
UMBELS: flat, terminal., compound. Rays 7-30, 9cm.
LEAVES: feathery. 3-4 pinnate, linear, triangular in outline. Lobes 15mm,. filiform mucronate
Petiole < than the lamina, sheathing, pointed leaflets. Cotyledons tapered at base.
FLOWERS: yellow, numerous, hermaphrodite, small petals rolled inwards, sepals absent.
Styles form a stylopodium. Proposis sp. pollinates. Fl.7-8.
FRUIT: 4.5-6 mm. Flat, oval, compressed dorsally, dark brown, paler wings. Commisure broad.
Distinct marginal wings, 3 longditudinal ridges on the back with 3 vittae between them & 2
on flat surface. Carpophore present. Pedicles 4- 10mm, slender. Styles 1/2 as > as stylopodium, recurved and appressed. Stigma capitate. Seed very light. 1 oz = 25,000. Viability : 3 years.
EDIBLE USES
Young leaves for flavouring soups, sauces, salads egg, cheese, rice, meat, fish, poultry, spices
pickled cucumber, ingredient of gravadlax preserved salmon. In France flavours cakes, pastry.
Dill vinegar a popular condiment: soak seeds in vinegar. Crushed seeds fine condiment to salads
& conserves, curry powder, bread, gin.
1640, Receipt Book of Joseph Cooper, cook to Charles I Pickling Cucumbers in Dill : Gather
tops of Dill, put layer in pan, add layer of cucumbers and another of Dill, and so on to top. Add
boiled water, salt, 1/4 pound of allom to:a gallon of water. Press down with stone, cover.
1680, John Evelyn, ‘Acetaria Saletts’ : Dill & Collyflower Pickle : boil colly. Boil Dill stalk &
flower in the colly water, strain. Add Dill pepper, salt, vinegar to colly when cold.
l7th-l8thC : called ‘meeting house seeds’, eaten during long church services to calm them.
Subject to tithes in Jewish Talmud laws.
GARDEN USES
Sow 10Olb seed per acre in spring, in well drained neutral to slightly acid soil in sun. harvest
when lower seeds ripe, the rest mature in drying, thresh, dry seeds. Yields 7 cwt seeds per acre.
OTHER USES
Seed oil in perfumes, soaps, detergents, medicines, flavourings.
FOLKLORE
Mentioned as Anethon in St. Mathew xx iii, 23.
Drayton’s Nymphidia : “Therewith her Vervain & Dill, that hindreth witches of their will.”
Anon. : “Trefoil, Johnswort, Vervaine, Dill, hinder witches of their will.” Plant of Mercury.
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