Dill — Filled with flavor and health benefits

Dill, Anethum graveolens, is an ancient herb that, historically, has been used as a culinary herb and an important medicinal herb in many cultures.

Dill began in the Mediterranean and northern Africa. Egyptians found dill to be soothing and its fragrance was used to help one relax and “ward off witches.” Greeks used it as a symbol of wealth and the Romans used roasted dill seed to help heal wounds.

Dill has the power to ease upset stomachs and relieve colicky infants. Additionally, the leaves were placed in wreaths honoring athletes and heroes. By the time of the writing of the Bible, dill was a taxed, commercial crop found throughout the Mediterranean, southern Europe and parts of Asia.

Dill is also a commercial crop in South Texas. It is easy to grow during our cooler months and it produces an abundance of seed. In a home garden, dill can spread easily when seed production and South Texas winds combine. You can easily control the spread of dill by cutting the beautiful yellow flowers before they produce seed or cover the flowers before the seeds ripen and spread.

If you want seeds, cover the flowers after seeds appear and before they have spread. Use a paper bag and secure around the stem. Cut the plant stem and hang in a dark, cool area with the bag in place until seeds fall.

Dill grows best in full sun, with regular irrigation, in rich, well drained soils. Dill will rot if the soils are not well drained. When cooking with dill leaves, add them to dishes just a couple of minutes before turning off the stove, so that you can retain all of the flavor and health benefits.

Dill seed is probably best known for its role in pickled foods and fresh dill leaves are most often used in dips or sauces spread over chicken or fish. Dill is high in vitamins A, C, and B6 and contains calcium, iron, manganese and folate, providing many nutritional benefits. Dill contains important flavonoids and other phytochemicals that provide digestive benefits. In fact, a recent study (published in 2018) demonstrated the possible benefits of dill seed extract in preventing the growth of certain cancers.

Dill has antimicrobial and antifungal properties that prevent infections and help support the immune system. Dill has anti-inflammatory chemicals that ease gout and arthritis and chemicals found in its essential oils are anti-congestive and antihistaminic, assisting the respiratory system in fighting allergies or coughs.

Dill seeds and leaves are good mouth and breath fresheners and the essential oils in dill are disinfectant in nature. This property helps support oral health, just as it has for thousands of years.

Dill flowers attract beneficial insects and repel unwanted pests. Dill can be used as a companion plant, protecting numerous fall garden vegetables. (Courtesy photo)

Many of the compounds in dill make the plant an excellent one to use as a companion plant in the garden, keeping away fungal diseases and warding off some insects. Dill flowers attract beneficial insects and discourage aphids, cabbage loopers and spider mites. It is a great companion plant for cabbage, broccoli, Brussel sprouts, kohlrabi and kale, as well as lettuce, cucumbers, corn, asparagus and onions. Do not use dill with the nightshade family (tomatoes, potatoes, and more) or with carrots.

Dill deserves a place in our kitchen and our garden. As scientists continue to study the benefits of dill, we should take advantage of this easy to grow herb and add it to soups, seafood and chicken dishes and sauces, dips and salad dressing.

On Saturday, April 19, dill is available, along with other fresh and dried herbs, at the Farmers Market in McAllen’s Firemen’s Park. Be sure to check at the Welcome Desk for recipes using dill or ask the Master Gardeners for tips on growing your spring garden. Grass-fed beef, along with pork ribs, breakfast sausage, chorizo and pork sausage links will be available, along with microgreens, gourmet mushrooms, probiotics including kimchi and kombucha, as well as jams, pickles, and gourmet baked goods are also available.

The market is open from 9 a.m. to noon every Saturday, year-round, next to Town Lake under the large, covered area at 201 N. 1st St.

Barbara Storz is a local horticulturist writing about plants that grow well in the Rio Grande Valley. You can follow her on Facebook or find her at the Farmers Market in Firemen’s Park.

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