Very fine, soft, feathery, thread-like, blue-green stalks which are aromatic to the touch. Flavor reminiscent of mild caraway or fennel leaves.
Dill Weed, refers only to the leaves – as opposed to Dill Seed, which can only be collected after the herb has flowered.
Dill both settles the stomach and is mildly antibacterial. The August 2005 edition of the Journal of Agricultural and Food Chemistry confirmed the usefulness of dill in stopping growth of various bacteria, yeast, and molds.
Carminative, helps to relieve or hinder the formation of gas.
The Vikings cultivated a plant they called “dilla,” or “soothing,” as a remedy for colic in babies.
The name “dill” comes from Old English dile, thought to have originated from a Norse or Anglo-Saxon word dylle meaning to soothe or lull; having the carminative property of relieving gas.