Anethum graveolens, a herb indigenous to W. Asia, known in the Mediterranean region and S. Russia since long ago, has become naturalized in most of Europe and N. America and is now cultivated in many parts of the world.
However, although popular in W. Europe, dill has special associations with the Nordic countries, Poland, and Russia, where the leaves and seeds are used most abundantly, e.g. with fish—fried, boiled, and in particular gravlaks; on potatoes; for flavouring pickled cucumbers, gherkins, etc. (‘dill pickle’ is well known); with yoghurt and sour cream. The Nordic connection is apparent in the name dill itself, which derives from the Old Norse dilla meaning to lull (dill water is used for soothing babies in England; and dill is a main ingredient in the gripe water used for the same purpose).
Dill is also often teamed up with broad beans in a pilaf and in kofta in Iran.
Dill belongs to the parsley family and is closely related to fennel; the two plants are hard to tell apart. However, dill is an annual whereas fennel is perennial; and fennel has an anise flavour which dill lacks.
What is called Indian dill was formerly recognized as a separate species, but is now regarded as a subspecies or variety, Anethum graveolens ‘Sowa’. The plants are taller than European dill and the seeds have a more pungent and bitter flavour which is preferred for use in curries.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
