Nourishments—

A Dilly Of An Herb

By Nancy K. Crevier

I always thought that the tag in the “Lavender’s Blue” nursery rhyme, “dilly, dilly,” referred to one of my favorite herbs, dill. Sadly, it is apparently a derivative of the original 1600s English version “diddle, diddle,” according to a number of folklore sources. Nonetheless, I still like to imagine the dainty dill plant swaying amongst fields of lavender, whenever I hear the rhyme. Not surprisingly, that image releases in me an urge to cook.

The piquant scent of fresh dill has the ability to make my mouth water, all on its own. The delicate fronds brushing against my legs as I make my way through the garden are an olfactory tickle to my taste buds. Maybe it is because I associate dill with the tangy flavor of pickles that my mouth automatically puckers at the bright smell.

Dill, from the Old Norse, “dilla,” which means to lull or soothe, has been used for medicinal and culinary purposes since the ancient days of Rome. To the Greeks and Romans, dill symbolized wealth and good fortune. The ancient Europeans believed that dill protected against witchcraft. Dried seed heads were placed above doorways to protect those within, or over the cradle to protect infants, and as a sign of love.

In later centuries, dill was a necessity in the kitchen garden, not only to flavor meals, but for the relief of various ailments. Dill leaves were steeped to make a soothing stomach tea, or the bruised seeds were steeped in boiling water, and a tablespoon of the tea sipped. These brews were also considered remedies for insomnia and the hiccups. Infused in wine, dill was rumored to be a powerful aphrodisiac. (As much as I adore the flavor of dill, I do have a hard time wrapping my head around dill flavored wine.)

The healing properties of dill are not all folklore, though. Modern studies have shown this herb to be a source of flavonoids that protect against cancer-causing free radicals, and that, like garlic, it contains properties that regulate bacteria.

Surprisingly, this willowy herb is a good source of manganese, iron, and calcium. One tablespoon of dill seed contains calcium equivalent to that found in one-third of a cup of milk. Granted, most of us are not going to down a tablespoon of pungent dill seed each day, but it’s nice to know that there is at least a trace of calcium in recipes using dill seed.

Two teaspoons of fresh dill contains over 3.5 percent of the daily value of calcium, 5.44 percent of the daily value of iron, and 4 percent of the daily value of manganese, according to information at www.WHFoods.com.

Nutritional values are great, but it is the flavor of dill that draws me in. Sauces, soups, breads, and salads all take on a special quality when dill is in the mix. Where would pickles be without dill? Relegated to the world of “ordinary,” that’s where.

Dill is easy to grow, not requiring rich soil, and satisfied with a site that is only partially sunny. Seed in the spring for a summer crop. Even though it grows to over one-foot in height, a group of dill plants will support each other, for the most part. Harvest the leaves frequently, once the plant is developed, and reseed a couple of times during the summer for continuous production of leaves. Allow the seed heads to dry when formed, and preserve the seeds for culinary uses. If your dill crop gets out of hand and you end up with an amount you cannot easily use, dry the stems of flowerless leaves slowly in a low temperature oven for several hours. Or place on a paper towel in microwave and microwave for 2 to 3 minutes. Let cool, remove leaves from stems, and crumble.

Fresh dill can be gently wrapped in slightly dampened paper towel, and refrigerated. If you have room, place freshly cut stems of dill in a vase of water in the refrigerator. Use within three days.

Dill can be frozen for future use by mincing the leaves, placing them in ice cube trays (Remember ice cube trays? You might have to scout around to find one if you have a new, ice-dispensing refrigerator), and freezing them.

Traditionally used in Scandinavian and German cuisine, feel free to experiment with dill. Classic mayonnaise-dressing potato salad is a new creation with the addition of minced dill, or toss it into the cabbage slaw for a fresh flavor.

Marinate chicken breasts, lightly pounded, in a mixture of lemon, yogurt, dill, salt and pepper, dredge in a blend of flour, fine bread crumbs, and dried dill, and bake at 375 degrees for about 25 minutes. Up the ante by serving the chicken breast with a sauce of yogurt, minced cucumber, fresh dill, garlic, salt, pepper, and vinegar.

Mix dill and feta cheese into turkey burgers before grilling, or stir some into stoneground mustard before slathering it on to a cheese and vegetable wrap.

Despite the intended meaning of “dilly, dilly,” ’tis my own heart, dilly, dilly, that tells me this: Dill is delicious.

Dilled Potato Salad

15 to 20 small red potatoes

3 medium carrots, cut on the diagonal into 1-inch pieces

3 large cloves garlic

4 ounces feta cheese, crumbled

3 Tbs extra virgin olive oil

2 Tbs white wine vinegar

1 Tbs red wine vinegar

salt and pepper

1/3  C finely minced fresh dill

Boil potatoes and carrots until just tender, about 15 minutes.

Drain and cool. Cut potatoes into 1 inch pieces.

Mix feta cheese with carrots and potatoes.

Stir in garlic and remaining ingredients.

Serve chilled, or room temperature on a bed of greens.