Dill History

To most Americans, dill weed is invariably paired with pickles. It is no wonder since Americans alone consume more than nine pounds of pickles per person each year. In Europe and Asia, dill has long been a staple herb. Where would seafood be without the crisp flavor of dill?

History

000_dill_01Botanically known as Anethum graveolens, dill weed is a member of the parsley family. It is native to the eastern Mediterranean region and western Asia. The word dill comes from the old Norse word dylla, meaning to soothe or lull. It dates back in writing to about 3000 B.C., where it was mentioned in Egyptian medical texts.

The leaves, flowers, and oval flat seeds of the dill plant are all edible. The plant has thin, feathery green leaves, of which only about the top eight inches are used.

It is very easy to grow at home in the garden or in containers. (If you grow your own, be aware that the mature seeds are toxic to birds.)

Dill weed has a flavor likened to mild caraway or fennel leaves. The plant is, in fact, often mistaken for the feathery fronds of fennel.

Fresh and dried dill leaves (sometimes called “dill weed” to distinguish it from dill seed) are widely used as herbs in Europe and central Asia.

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Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh as it loses its flavor rapidly if dried; however, freeze-dried dill leaves retain their flavor relatively well for a few months.

Dill seed, having a flavor similar to caraway but also resembling that of fresh or dried dill weed, is used as a spice. Dill oil is extracted from the leaves, stems and seeds of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps.

Dill is the eponymous ingredient in dill pickles: cucumbers preserved in salty brine and/or vinegar.

Salad Eden Rock / Salat Eden Rock

A classic salad recipe recipe found in “Norsk Ukeblads Store Salatbok” (Norsk Ukeblad’s Big Salad Book) published in 1984
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Eden Rock, St Barths is a luxury resort in Saint Barthélemy in the Caribbean, jutting out on a craggy quartzite bluff overlooking the Baie de Saint Jean on the central north coast. The resort is very popular with the rich and famous.

The resort was established in the 1950s by St Barth’s politician Rémy de Haenen (d.2008) who sold it to the Matthews family in 1995. It was reportedly frequented by Greta Garbo and Howard Hughes; Garbo once checked in for three days under the alias of Suzy Schmidt, but loved it so much that she stayed for three weeks.

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Pickled Watermelon Peel / Syltet Vannmelonskall

A surprising recipe  from “Nye Mesterkokken”
(The New Master Chef) published in 1974
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There is certainly news for most people that the fine peel of watermelons can be used as a substitute for pickled gherkins. This is not difficult to do, and they taste really good, just like old-fashioned pickles.

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Old Fashioned Chicken / Gammaldags Kyckling

A traditional Swedish recipe found on recept.no

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Chicken fried in a pan and served with a lovely creamy sauce. Add boiled potatoes, real old fashioned pickled cucumber along with a good jam or jelly and you got a classic.

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Mandarin Rice With Crabs / Mandarinris Med Krabber

A recipe from “MENU – Ris & Pasta” published by the Danish Lademann in 1976

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Sour Pickled Plums / Sursyltede Plommer

A recipe found on dinmat.no – Source: Stavanger Aftenblad. Foto: Kim Holthe/Opplysningskontoret for frukt og grønt

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As you might have noticed, Scandinavians like sweet things with their meat dishes. Cranberry jam, red currant jelly, rowanberry jelly, sweet mustards and now you can add sour pickled plums to that list – Ted

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Swedish Pickled Sliced Gherkins / Inlagd Skivad Västeråsgurka

A traditional Swedish pickle recipe from Manfreds Matblog

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004_vesteraas gurka3Manfred writes: I’m really weak for different types of pickles and when I get time to do any myself, it gets extra good! Pickled gherkins are a favourite, and once when I travelled for work in Poland I explained in a restaurant kitchen that I wanted an appetizer consisting of Polish traditional milk pickled gherkins with sour cream, Russian caviar and honey. The combination is amazing … and should you go past an inn on the road to Jaroslaw ask for a Special … The recipe here can be described as a fast variant of a pickle … but still miles away in taste from mass produced!

A recipe for Prudy and everyone else who loves pickles!

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Beef à La Lindstrøm / Biff à La Lindstrøm

A traditional Swedish recipe found on the recipe pages on the Norwegian local paper Varden

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traditional badge3Time for a truly traditional Swedish dish here on RecipeReminiscing now. Beef á la Lindström is actually thought to have Russian roots (the originator Henrik Lindström grew up in St Petersburg), and you can certainly trace the use of beetroots and capers in the meat to eastern- and central European cooking.

But today Beef á la Lindström is considered to be an ultra classic Swedish dish, and at the Witt Hotel in Kalmar where Mr Lindström first introduced it about 150 years ago it’s still on the menu every day.

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Boiled Beef With Spicy Herb Sauce / Kokt Oksekjøtt Med Krydret Urtesaus

Recipes from “Kokekurs I Bilder” (Cooking Course In Pictures) published by Norsk Kunstforlag in 1968

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Pickled Beets / Syltede Rødbeter

A traditional Norwegian pickle recipe found on the popular food site MatPrat

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Pickled beets are classic accessories to many Norwegian dishes from kippers to hash, and you would find it in a separate bowl on most Norwegian Christmas tables. And wouldn’t it be nice to be able to serve homemade beetroot "just like grandma made ​​them" …

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See this and lots of other delicious recipes here:
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Biksemad – Danish Fry Up

A recipe from the Danish “God Mad – Let At Lave” (Good Food – Easy To Make) published by Lademann in 1973

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Køttbullar Med Gräddsky – Swedish Meatballs In Cream Sauce

A recipe from “Kulinarisk Pass” (Culinary Passport) published by Tupperware in 1970

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