(anethum graveolens)
Dill, whose other names are dillweed, dilly, and garden dill, received its name from the Norse word dilla, which means “to lull.” magicians used it to cast and ward off spells. It was called the “meeting-house seed” by American colonists, who nibbled it to prevent hunger while they spent long hours in church. During the middle ages, a bit of dill drunk in wine was believed to enhance passion. Dill tea is a popular remedy for an upset stomach, and it is also used to stimulate the appetite. A decoction of the seed is said to overcome insomnia and pains caused by flatulence. Chewing the seeds is thought to get rid of halitosis. Native to western Asia, dill now grows widely in the grain fields of Spain, Portugal, and Italy.
Part used for tea: leaves gathered early in summer or seed gathered in late summer and early fall.
Taste: seed tea-sharp, pungent; leaf tea-milder.
Seeds, by infusion: steep 2 teaspoons of crushed seeds in 1 cup of boiling water for 10 to 15 minutes.
Leaves, by infusion: add 1 teaspoon of dried, or 3 teaspoons of crushed fresh, leaves to 1 cup of boiling water. Steep to taste.
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