Anethum graveolens, Dill

Dill is native to southern Russia, western Africa and the Mediterranean region but nowadays the leaves and seeds are both used worldwide, not only in cooking but also for their medicinal properties.

It's been popular for a very long time, in ancient Greece athletes would use essence of Dill as a muscle toning body rub. The name 'dill' has it's origins in the old Norse word 'dilla' meaning 'to calm' and refering to it's ability to aid digestion and prevent flatulence, the seeds have long been eaten at the end of an Indian meal as a carminative.

Nutritionally it has been suggested that Dill is a very good source of Calcium, it's not generally eaten as a vegetable but were you prepared to eat a 55 gram portion that would enough calcium for your daily recommended intake..

It's tangy flavour, reminiscent of caraway and aniseed, is what is responsible for it's great popularity in Europe, Asia and North America. The well known name of 'dill pickles' for pickled cucumbers is down to the use of the herb as a flavour in that condiment. In Poland, going under the name of "koper", the leaves are one of the most popular herbs in the kitchen, while the stronger tasting seeds have much culinary use in Scandinavia and Germany.

Camstar can supply dried Dill leaf and seed to your requirements, if you can't find what you need on our product list be sure to contact us, as we're always expanding our product inventory.