Its distinctive taste and smell divide people. Tastes and tastes differ, as they say, but there is no doubt that dill is one of our oldest and most versatile plants. It was and is still used primarily as a medicinal herb, but it is also an excellent cooking ingredient.
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The dill
A well-known herb and medicinal plant, the only species of the Anethum genus. Popular names: spice powder, garden dill, garden cumin, cucumber grass. Dill, a member of the celery family, was mentioned in Egyptian „written” records and even in the Bible:
„They shall fear every mound, and there shall be all manner of fears in the way, and the mandola tree shall blossom, and the locust shall be heavy-drawn, and the dill shall spring up; for a man shall go into his eternal house, and the weeping shall go round about the street.”
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According to current scientific knowledge, dill is derived from the Mediterranean and Western Asia, and has been used extensively since ancient times. It was then widely used as a medicinal herb. It was commonly used to relieve headaches and stomach upsets. It was probably brought to Europe by the Roman legionaries, as it was already being used as a medicine. It spread quite rapidly, as was the medicine of the time important and of course as a herb. One of its important and now forgotten properties is that its tea is particularly good against hiccups, which were once thought to be the work of the devil. It quickly became popular in our country and is still popular today. indispensable part of the science of cooking.
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Dill is an ancient gift
Dill is the herb of folk medicine, the original herb of the buttercup people. In the Middle Ages, it would have been hard to imagine a healer who did not use it. This is due to the many positive effects of its use. It may sound strange, but dill was regularly prepared as it has an extremely good diuretic effect. It was used for stomach upsets, indigestion and loss of appetite. It was used by „witch doctors” to make concoctions, whose vapours were inhaled to ward off insomnia and evil spirits. Because dill is rich in vitamins and antioxidants, it was also used to heal external injuries and wounds.
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The physiological effects of dill
Dill is rich in vitamins A and C, and its high levels of folate and iron make it particularly beneficial for the body. It contains calcium, phosphorus, copper, vitamin B6, potassium, magnesium and niacin. It is still used today in alternative medicine for its positive health effects. Dill is also used to make oil, which has antibacterial properties. Its antiseptic properties have been known for a long time and it even plays an important role in the prevention of cancer. It strengthens the immune system and prevents osteoporosis. It is also used to treat insomnia, diarrhoea and women's problems.
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Dill in the kitchen
Dill is a herb that can be used in the kitchen in almost any part. You can season with its leaves, its flowers and even the ripe fruit of the plant. It can be used freshly picked and dried, rubbed into food. Its strong flavour makes it suitable for use with caution, but it is precisely because of this that it is suitable for making oils. A few drops of it on the finished dish can give it a unique flavour after serving. Dill special its taste makes it suitable for use in a wide variety of dishes. It goes well with soups, poultry, fish, can be added to salads and is also a favourite in spice mixes.
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The versatility of dill is clear, for example, pickles would be unthinkable without it. It is a fundamental herb in Hungarian cuisine, and is the origin of pickled cucumbers, pumpkin stew and dill and cottage cheese pancakes. Often used in the preparation of spicy vinegars and pickling liquors. Less well known is dill sauce, which is used mainly in France for meat, pasta and snails.#
