The Wonderfulness of Dill
Sunday, February 17th, 2008
Dill: A Tasy, Potent Stomach Soother
Common Name: Dill
Latin Name: Anethum graveolens
Family: Apiaceae
Part Used: Seeds; leaves (in cooking)
Medicinal Uses: Dill is an effective digestive aid. Studies show that the herb helps relax the smooth muscles of the digestive tract. It also prevents gas and have antibacterial properties. Dill is one of the best herbs for treating colic in babies, and it stimulates milk production in nursing mothers.
Forms Commonly Used: Fresh herbs, tea, tincture, pills
Side Effects: Like most culinary herbs, dill is very safe when used in reasonable amounts. Never ingest the essential oil of dill seed, which can be very toxic.
A natural food preservative, dill also have been used in herbal healing since the beginning of Egyptian civilization. Archeologists found records showing the herb’s use as a digestive aid in 3,000-year-old Egyptian tombs. The herb also was used by ancient Greek, Roman and Chinese civilizations.
The plant’s name comes from the Norse word dylla, which means “to soothe.” To make a pleasant-tasting tea, place 2 teaspoons of crushed dill seeds in a teapot. Add 1 cup boiling water, steep for 10 minutes, and strain. Drink up to 3 cups daily. Dill seeds are a good remedy for combating bad breath. Chew 1/2 teaspoon of seeds as often as desired.
Native to southern Europe and central and southern Asia, dill is now widely cultivated, particularly in Europe and North America. Dill is a tall herb with yellow flowers and makes an attractive garden plant. The annual plant self-sows, and the leaves can be harvested as soon as the plants are established. (Source: HFH 2007)
_______________________________________________________________
Earthly Eating Recipe:
Baby Greens with Fresh Pears and Toasted Pecans
Serves: 4 to 6
8 heaping cups of greens
1 cup edible flowers, optional
2 peeled, cored and thinly sliced Bose, Bartlett or Anjou pears (if preparing salad ahead, lightly toss with lemon or orange juice to prevent discoloration)
1/2 to 3/4 cup Poppy Seed-Pineapple Drizzle (see below this recipe on how to make)
1/4 to 1/2 cup lightly toasted pecans
Freshly ground black pepper, optional
Layer lettuce, optional flowers and sliced pears in a 3-quart bowl. If packing salad for lunches, divide between 4 glas containers with lids and and pack dressing in small jars.
Drizzle salad with dressing and toss to coat. Taste and add a little more dressing as needed to moisten. Add pecans and optional black pepper, and serve. Cover and refrigerate leftovers and use within 24 hours.
Poppy Seed-Pineapple Drizzle:
Makes 11 servings
4 cups pineapple juice
1/2 tsp. unrefined sea salt
3 tbs. poppy seeds
2 tsp. minced fresh sage leaves or 3/4 tsp. dried sage
1/4 tsp. finely ground black or white pepper
1 1/2 tbs. arrowroot powder dissolved in 3 tbs. water
1/2 cup flaxseed oil or walnut oil
3 drops vitamin E oil (from a dropper bottle or capsule)
1 tbs. Dijon or yellow mustard, optional
Bring juice and salt to a boil in a shallow 2-quart pot. Reduce heat and add poppy seeds, sage and pepper, and simmer uncoverd, until thick and reduced to 2 cups, about 45 minutes.
Add dissolved arrowroot. Stir over meidum-low heat until thick and clear, 3 to 4 minutes. Cool the pot in an ice bath or at room temperature or refrigerate for at least 2 hours. Add oil, vitamin E oil and mustard and whisk well. Pour into glass jars, label and refrigerate. Freeze what you don’t plan to eat within 3 weeks, leavings 1 inch of space in the jar.
Happy Eating!
