Dill

History

Dill (Anethum graveolens) has been cultivated for over 5,000 years, with origins likely in the Mediterranean region and western Asia. Ancient Egyptians used dill medicinally, and the herb appears in the Ebers Papyrus (circa 1500 BCE), one of the oldest surviving medical texts. The Romans considered dill a symbol of good luck, while gladiators rubbed dill oil on their skin before combat believing it would bring victory. The name "dill" derives from the Old Norse "dilla" meaning "to soothe" or "to lull," reflecting the herb's long history as a remedy for digestive complaints and colicky babies—"gripe water," a traditional infant colic remedy, traditionally contained dill. In medieval Europe, dill was believed to have magical properties: it was thought to protect against witchcraft and evil spells when worn or hung in doorways. The herb became particularly important in Scandinavian, German, Polish, and Russian cuisines, where it remains essential to iconic dishes from gravlax to borscht. Jewish dill pickles, developed by Eastern European immigrants in New York City in the late 19th century, became quintessentially American delicatessen fare. Both the feathery leaves (dill weed) and the seeds (dill seed) are used in cooking, with the leaves offering a fresher, grassier flavor while the seeds provide a more concentrated, slightly bitter taste.