Dill is a very interesting herb! Here are a few fun facts about Dill.

*The name dill comes from the old English word dilla, meaning “to lull” because it has been used to soothe stomach pain, colic in babies, and other ailments.

*Dill can be chewed to alleviate halitosis, aka bad breath!     

*Dill stimulates lactation in mothers, and is often given to cows for this reason.

*In the Middle Ages, dill was hung above doorways as it was said to repel witches.

*Dill has been used as a remedy for hiccups!

*You have probably tried some kind of tea before, but did you know that dill is used as a tea flavor as well?!

Dill is a culinary herb used in many dishes! Here are a couple recipes to try at home

Make your own Kosher Dill Pickles!   To learn more about cucumbers, click here.

- about 3 pounds cucumbers
- 4-6 dill heads (umbels, flower bunches)
- 2 small, fresh or dried hot peppers
- 8 cloves garlic, sliced
- 1 Tablespoon whole allspice berries
- 1 teaspoon whole, black peppercorns
- 2 Tablespoons whole coriander seeds
- 1/2 cup pickling salt
- 3 quarts water

     Layer the cucumbers in a gallon jar with the dill, hot peppers, peppercorns, and coriander. Dissolve the salt in the water, and pour enough brine (the salt water) over the cucumbers to cover them. Push a gallon-size freezer bag into the jar, pour the remaining brine into the bag, and seal the bag. Keep the jar at room temperature. (The bag of brine is to weigh down & keep the pickling cucumbers in the solution.)

    Within three days you should see the tiny bubbles in the brine. If scum forms on top of the brine, skim it off daily and rinse off the brine bag.

    The pickles should be ready in about two weeks, when they are sour and olive-green throughout. At this point, remove the brine bag and any scum, cap the jar, and store it in the refrigerator, where the pickles will keep for several months or longer.

Thanks to Linda Ziedrich on myjewishlearning.com for this recipe.
Make Dill sauce to top your Salmon! To learn more about salmon, click here.

-1/2 cup sour cream
-1 Tablespoon Dijon style mustard
-1 Tablespoon chopped chives
-1 1/2 teaspoon sugar
-1 teaspoon dried dill weed
Combine all ingredients until blended. Refrigerate, then serve with salmon.

  Go to my Reference page to find out where all of this great information came from.