A dill spice, not a dull spice.

It may not be THE spice of life, however dill certainly has a place on the spice rack; a part of the parsley family, dill is best known for its’ uses for pickles and cured salmon this grassy and near sweet herb can also be showcased in sauces, dips, salads, soups and mild proteins such as chicken.

Geographically speaking the dill plant is native to a vast area sweeping from western Africa through southern Europe and as far west as eastern Asia. There has been evidence of this plant in Switzerland as early as 400 BC.

Medically dill has been used to heal a number of ailments. Numerous cultures utilize the plant to calm an upset stomach, digestive issues and hicups.   The Romans used to use dill seeds to help heal burns. While stopping short of calling this a superfood it has been noted to contain anti-oxidants, reduce triglycerides and cholesterol as well as contain anti germal and anti microbial properties. The name dill stems from Old Norse who called it dylla, meaning to sooth or lull.