![]() ![]() The name “dill” is derived from the Norse word “ dilla,” meaning to lull or soothe, which is synonymous with the plant’s ascribed abilities to calm troubled stomachs and colicky infants. In fact, several historical sources pinpoint dill, caraway, and spearmint to be among the oldest herbs known and used. The herb known as dill or dill weed has a long and well-documented history of human use. Plant History and Cultivation of Dill Dill originated in the Mediterranean region about 5,000 years ago. ![]() Many varieties will flower and set seed within the first year, which is why dill is often grown as an annual plant. Hardiness Zonesĭill can survive winter temperatures down to 25 degrees Fahrenheit, so it can sometimes be grown as a perennial in USDA Zones 9b to 11, and some say it can be grown as perennial in Zone 8 (depending on microclimate). Perennials will come back each year, though they may go through a dormant period of growth during the Winter. After seeding, the plant will generally die. After the first year, the plant will then send up a flower stalk in the second year and set seed. ![]() However, dill is technically a biennial and can become perennial if grown in warmer growing zones.īiennials usually form a basal rosette within the first year (clumping of low-growing leaves radiating from a central point). Annual or Perennial?ĭill is often grown as an annual, which is a plant that germinates, grows, flowers, and sets seed within one year. The seeds of dill have long been a prized spice along with other Apiaceae family members like anise, fennel, and caraway. The seed heads mature into brown parallel-lined schizocarps (a dry fruit that splits into two seeds, essentially). Dill has a very distinct odor that is fresh and strong. The color of the foliage is typically a bluish-green or bright green color. Some members of this family are poisonous to humans, so be aware of this characteristic before touching or ingesting a plant of this family.ĭill foliage is described as being fern-like, as the foliage is very finely cut. The stems, petioles, and seeds often contain oils that can be useful in cooking and medicine. The flowers are umbels (which is why the family was originally called Umbelliferae), which means that the inflorescences are held upon equal length stems that radiate from a central point to create a flat or curved-shaped top. The thick, most singular, deep roots are considered to be taproot plants. This family is made up mostly of biennial or perennial herbs that have hollow stems and leaves with sheathes at their base. While you may not believe in the “magic” of dill, it’s still a useful, beautiful, and easy-to-grow herb that can be grown both in the garden or in a container! In this article, you’ll learn all about how to grow this precious plant and the history behind the herb known as dill.ĭill Overview Yellow flowers bloom from dill plants every year.Īnethum graveolens, or dill, is a member of the parsley family (Apiaceae), which has distinct characteristics. In fact, gladiators were fed meals with dill sprinkled on top in hopes that the herb would bring courage and valor. The herb dill may only conjure images of jars of dill pickles or even the bright yellow potato salad your grandma makes at a Summer family get-together, but dill has long been prized for its medicinal and even “magical” uses. Some are not so pleasant, such as the deadly poison hemlock ( Conium maculatum). Amongst the common cultivated herbs and vegetables mentioned here, there are also several “weedy” species in the Apiaceae family that you can often find growing on the local roadside. What’s a plant with a long history of culinary and medicinal use that attracts beneficial insects and pollinators and is easy to grow in the garden? Why, the herb Anethum graveolens may be just what you’re looking for! Confused by foreign languages of the past? This distinctly-scented herb with hollow stems, bluish-green foliage, and yellow umbel flowers is also known as dill or dill weed.ĭill is a member of the Apiaceae family (also known as Umbelliferae), and this family also includes such herbs as parsnip, fennel, coriander, cilantro, anise, angelica, and the fleshy, commonly orange, tap-rooted vegetable known as carrot. ![]()
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