The History of Dill

Dill (Anethum graveolens) is the sole species in its genus, although it does belong to the same family as parsley and celery. The modern word “dill” comes from the old Norse term dylla, which means to soothe or lull. It is native to the eastern Mediterranean region as well as the western parts of Asia. The earliest mentions of dill date back to about 3000 B.C., when it was noted in Egyptian medical texts. It is later mentioned in the Bible. The ancient Egyptians used dill to ward off witches and as an aphrodisiac. Dill also symbolized good luck in ancient Rome and wealth in ancient Greece. Multiple ancient cultures cultivated dill for its medicinal qualities. In Europe and Asia, dill also has a long history as a staple cooking herb — it is frequently used as a pickling spice in a variety of cuisines and is often paired with seafood in Nordic cuisine, used in Greek dishes like tzatziki, and included in Eastern European recipes for borscht. Eastern European immigrants brought the staple herb with them when they moved to America, where it became a popular seasoning for many dishes, including pickles. Today, dill is used in a variety of cuisines all over the world.