Flavors of the World: Dill of Europe and Western Asia - Delishably - Food and Drink
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Flavors of the World: Dill of Europe and Western Asia

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Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

fresh dill weed

fresh dill weed

"A weed is but an unloved flower."

— Ella Wilcox

A Weed by Any Other Name...Would Still be a Weed

I love the herbs in my garden—piney rosemary, I adore your lush evergreen foliage and sweet purple-blue blossoms. Chives, you shout of Springtime—your tender onion-like greens are the perfect foil for fingerling potatoes, tender fresh asparagus, and creamy Easter deviled eggs. Dear oregano, you are a bit of a tramp—you self-sow and new clumps of you appear in the most unexpected places, but you easily transplant and seem to adore being sheered.

And then...there is dill weed. No one need ask why your surname is "weed". Compared to you, even oregano is tame. But your green fronds are so lacy and delicate, your flowers glisten gold in the summer sun, and (best of all) your scent reminds me of my mother's pantry where stone crocks held crisp briny garlic dill pickles.

But It's Not Just for Pickles

Let's play a bit of word association. When I say "dill", what is the first word that pops into your mind? If you did not say "pickle", you need read no further. You don't need this hub.

However, if in your thought of dill is synonymous with pickles, please keep reading. Dill appears in so many other ways in so many different cuisines. Here are a few:

First to Russia

The Ural Mountains bisect western Russia and Kazakhstan. In this vast area, the soils, the weather, and life are hard and severe. Here peasants relied on root crops for their subsistence. Few families had even enough money to afford a simple beast of burden; they worked the soil with their bare hands. A standard meal consisted of boiled water plus what foodstuffs could be gleaned from the land—usually potatoes, turnips, cabbage, and beets.

Thus a steaming bowl of beet borsch is a meal commonly associated with Slavic/Russian culture.

No, I didn’t make a mistake (or two). True borsch is served hot and is spelled without the “t”.

According to Dara Goldstein, author of “A Taste of Russia,” there are over 100 variations of this sturdy beet soup. She says that as one travels west, more and more beets are included in the base.

The authors of the book The Joy of Cooking created a version of borsch that I totally love. Unlike the food of Russian peasants, it includes a bit of beef—what a blessing that would have been for my maternal grandparents! I have adapted the original recipe:

Russian Borscht With Meat

flavors-of-the-world-dill-of-europe

Ingredients

  • 3 to 4 medium beets (about ¾ pound), leaves removed
  • 1 pound boneless beef chuck, cut in 1-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 ribs of celery, chopped
  • 4 cloves of garlic, minced
  • 1 tablespoon tomato paste
  • 5 cups beef stock
  • 1 (28-ounce) can diced tomatoes, drained
  • 2 medium russet potatoes, peeled and diced
  • 2 medium turnips, peeled and diced
  • 2 cups shredded cabbage
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • Sour cream for garnish
  • Fresh dill for garnish

Instructions

  1. Preheat oven to 400 degrees F.
  2. Wrap each beet in aluminum foil and place on a rimmed baking sheet. Roast in oven until tender, about 1 hour. Set aside to cool.
  3. While the beets are roasting, combine the flour, salt, and pepper. Dredge (coat) the beef cubes in the flour, shake to remove excess flour.
  4. Heat the oil over medium-high heat in a large stockpot. Add half of the beef cubes and brown on all sides. Remove from heat; repeat with remaining beef cubes. You don’t want to cook all of the beef at one time—the pan will be crowded and the beef will steam instead of turning brown. You NEED that browning to give the beef cubes an attractive brown color (instead of grey), and to add flavor.
  5. Reduce the heat to medium; add the onion, carrots, and celery to the pan. Sauté until the onions are softened, about 10 minutes. Stir in garlic and tomato paste and cook, stirring constantly, until garlic is fragrant, about 2 minutes.
  6. Add the reserved meat, beef stock, tomatoes, potatoes, and turnips.
  7. Bring to a boil; reduce heat to low and simmer, partially covered, about 30 minutes.
  8. Remove peel from the roasted beets and cut beets into matchstick pieces. Add to the pan along with the shredded cabbage.
  9. Simmer, partially covered, until the vegetables and meat are tender about 30 minutes.
  10. Stir in red wine vinegar and lemon juice. Simmer for 15 minutes. Taste for seasoning. Add more salt and/or ground black pepper if desired.
  11. Serve with dollops of sour cream and sprigs of fresh dill

What makes this recipe work?

  • roasting the beets makes them sweeter, less "earthy" tasting
  • onion and garlic provide a bit of heat
  • beef adds a meaty umami flavor and enhances the broth
  • tomatoes, red wine vinegar, and lemon juice provide tartness in contrast to the sweetness of the beets, carrots, and celery
  • potatoes help to thicken the soup a bit
  • and the sweet, bright, lemony flavor of dill and the creamy tang of sour cream pull all the flavors together.

Then to Norway: Cured Salmon with Fresh Dill

Norwegian gravlax

Norwegian gravlax

The crystal-clear fjords and ice-cold arctic waters of Norway have influenced a rich heritage of fishing that has existed in this enchanting country for thousands of years.

No Norwegian lunch would be complete without gravlax. The name literally means “dug salmon” and refers to the medieval practice of burying (gräva—"to dig") raw fish (laks, "salmon") in the sand above the high-tide level to cure it. Today gravlax is cured by burying not in sand but in a dry rub of sugar, salt, and fresh dill. This produces a fresh, delicate, sweet-salty herby fish that is traditionally eaten on open-faced sandwiches.

Norwegian Gravlax

Ingredients

  • One two-pound salmon fillet, skin on
  • 3 tablespoons salt
  • 2 tablespoons sugar
  • 1 tablespoon coarsely ground black pepper
  • 1 bunch dill, coarsely chopped

Instructions

  1. Trim salmon fillet. Scrape the skin well to remove scales and use tweezers or pliers to remove any bones.
  2. Blend together salt, sugar, and black pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle one-half of the dill over.
  3. Place the salmon in the pan, skin-side down.
  4. Sprinkle on remaining salt mixture and dill. Press with hands to ensure that salt adheres to salmon flesh.
  5. Cover and refrigerate 3 to 4 days, turning fish over every day.
  6. Scrape seasoning and dill from fillets before serving.

What makes this recipe work?

  • much like the process of preparing ceviche, gravlax produces an incredibly moist fish
  • although one must plan several days in advance before serving the gravlax, it is an easy dish to prepare.
  • easy enough to make for your family, but fancy enough for company.
  • a perfect accompaniment to a summer picnic or potluck

And to Turkey: Grape Leaf Salad

Turkish Sarmas Salad

"Anitalectric" posted a fresh salad on the website Food52 in which dill plays a starring role. She likens the salad to a deconstructed dolma. Although her concept creates a refreshing vegetarian meal which my family enjoys, I don’t think this meal can technically be called a deconstructed dolma. To me, this is more akin to a Turkish Sarma. Dolmas are served hot and contain minced cooked meat. On the other hand, sarmas are vine leaves stuffed with rice, currants, pine nuts, herbs, and spices which are served cold.

I have made a few changes to her original salad and present it here:

Ingredients

  • 1 cup raw white rice
  • grape leaves from a jar, chopped (enough to make 1 cup)
  • ¼ cup golden raisins
  • ½ cup chopped dill leaves
  • 1 lemon, juiced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon black pepper, or to taste
  • 1/4 cup crumbled feta
  • 1/3 cup pine nuts, toasted

Instructions

  1. Cook rice according to instructions on the package. While rice is cooking, place chopped grape leaves in a sieve and rinse under running water to remove excess salt. Squeeze out excess moisture and add to the simmering pot of rice (without stirring).
  2. When the rice is cooked, stir gently to combine the rice with the grape leaves. Transfer to a mixing bowl and add all remaining ingredients except for pine nuts. Adjust seasoning if necessary.
  3. Garnish with toasted pine nuts and serve at room temperature.

What Makes This Recipe Work?

  • The inclusion of whole grain (rice) and feta cheese (protein) provide a balanced vegetarian meal option
  • golden raisins are sweet and provide a perfect contrast to the slightly bitter taste of the grape leaves
  • the dill leaves and lemon lend a citrus-like tang to the dish
  • feta cheese is creamy, and pine nuts provide a contrasting crunch.
  • toasting the pine nuts enhances their sweet, nutty flavor.

Afghanistan and Persia (Iran)

Shayma Saadat has posted on her blog SpiceSpoon a dish which typical of Afghani and Persian cooking. Fresh dill plays a major part in this fragrant side dish, Chelo Shimit (Rice and Dill).

Fast Facts About Dill

  • Related to: parsley, carrots, fennel, cilantro
  • Native to: eastern Mediterranean and western Asia
  • Etymology: Dill comes from old Norse word dylla, meaning to soothe or lull
  • Mentioned in: Egyptian medical texts 3,000 years ago

Do You Want to Grow Dill in Your Garden?

It's not difficult, assuming that you live in the proper climate. Here are a few facts you need to know:

Botanical Information

  • Genus: Anethum
  • Species: A. graveolens
  • Height: 16–24 inches (40–60 cm)
  • Flowers: White to yellow
  • Sun: Full sun
  • Soil: Rich, well-drained
  • Companion Planting: Best for cucumbers; poor for carrots and tomatoes

Growth Requirements

  • Type of Plant: annual
  • How to cultivate: start from seed in early summer—does not transplant well. The soil should be 60 to 70 degrees F. for best results.
  • Days to germination: 10 to 14. After another 10 to 14 days, thin plans to about 12 to 18 inches apart.
  • Good companion to cabbage and onions. Do NOT plant near carrots!
  • Light requirements: Full sun
  • Water requirements: Regular watering
  • Soil: Loamy

Nutrition

Dill has no fat, sodium, or carbohydrates. A one-cup serving is only 4 calories, but provides 14% of your total daily needs for Vitamin A, 12% Vitamin C, 2% Calcium, and 3% iron.

Questions & Answers

Question: Do any other cultures use dill?

Answer: Dill is famous for Scandinavian foods, and as noted in this article Russian and Middle East foods as well. But following well-worn Eurasian trade routes, it also made its way into Indian cuisine, where it is used in dal with lentils or fried with other spices as a tadka, a last-minute topping before serving.

© 2016 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on May 12, 2016:

Bravewarrior - Yes, dill and salmon were absolutely made for each other. We have wonderful fresh salmon here in the Pacific NW and with some dill and a little salt and pepper you have the perfect dish. Good doesn't always mean complicated. Eggs too--I love the taste of fresh dill in deviled eggs or potato salad.

Good luck with your garden.

Shauna L Bowling from Central Florida on May 12, 2016:

Thanks for including how and where to plant dill, Diva. I'm growing cucumbers in my hugelkultur bed, so I think I'll add some dill seed to the mix and see what happens. I'd love to have my own fresh stash!

I love dill weed. I add it to egg salad and deviled eggs. I also cover salmon with it just before baking. Salmon and dill were made for each other. Same with eggs and dill. The taste is so fresh and light.

By the way, the first word out of my mouth when you mentioned dill was not pickles, but weed. However, I disregarded your instructions and read ahead anyway. :-)

Linda Lum (author) from Washington State, USA on May 11, 2016:

RTalloni - Yes, dill certainly appears in Russian foods. But I have a sister in-law from Norway, and dill is a part of her cooking as well. Thanks bunches to you as well for stopping by and commenting. I hope you enjoy the salad and the salmon.

RTalloni on May 11, 2016:

Nicely done and so interesting. I've been thinking of reading up on dill and here you have a great post on it. I've always thought of it as a Russian flavor thus was surprised to read of its use around the world. I really want to try the vegetarian salad first (I see what you mean about it not being a deconstruct dolma, but I still like the thought :) ), then move on to the salmon from Norway. Thanks bunches!

Linda Lum (author) from Washington State, USA on April 10, 2016:

Lawrence - Although Spring is definitely in full swing where I live, and the days are warm, the nights are still quite cold (don't set out the tomato and basil plants just yet). A warm, comforting bowl of soup sounds pretty good right now. Tomato and bacon soup sounds divine. If you get a chance, please try the borsch and let me know your thoughts.

Lawrence Hebb on April 10, 2016:

Linda

Pickles would have been the last thing I'd associate with Dill!

The first thing I thought of is a steaming bowl of home-made tomato and Bacon soup garnished with fresh dill! (Then again it is Autumn here)

Borsh would be another (neither of us have Russian ancestry, but we've both been to Eastern Europe and love the food)

Great hub and I'm looking forward to some great soups this winter

Lawrence

Linda Lum (author) from Washington State, USA on April 01, 2016:

Rachel - I could use one of those porquetta sandwiches right now. That sounds so good. But honestly, anything with fresh herbs, garlic, and olive oil is good in my book. Thanks for your kind comments.

Rachel L Alba from Every Day Cooking and Baking on April 01, 2016:

Hi Carb Diva, When I think of dill, I think of porquetta. It's an Italian pork roast. You simply cut big slits in a raw pork roast and stuff it with fresh dill and garlic and sprinkle salt and pepper and a little olive oil and roast it until it's done. It makes the best sandwiches with small hard rolls. You can eat them hot or cold. In fact, the Italian tradition is to eat them cold. I love dill with chicken also. Thanks for posting about this herb. I love it. You have some fascinating recipes too.

Blessings to you.

Linda Lum (author) from Washington State, USA on March 31, 2016:

Bill, you are one of the best writers I know on HP, and your kind words warm my heart. Thank you so much. I aim to please, and am thrilled that my words pleased you.

As you know, I feel that sharing a recipe can be so mundane, or it can be an amazing experience if you take the time to add humor, interest, color, and perhaps a story. Make it REAL!

Linda Lum (author) from Washington State, USA on March 31, 2016:

Flourish - First of all--THANK YOU! I appreciate your kind words. As for the aversion to certain herbs/tastes--I don't know about dill or anise, but I understand that there is a certain enzyme (or missing enzyme) that dictates whether or not someone enjoys the taste of cilantro, or finds that it tastes "like soap," as one of my dearest friends happens to think.

Perhaps that is the impetus for another hub. Thanks for the idea.

Bill Holland from Olympia, WA on March 31, 2016:

The first two paragraphs are food writing at its best. I kid you not...everything that followed was bonus material. From a purely writing criteria, you had an "A" after two paragraphs.

FlourishAnyway from USA on March 31, 2016:

You've done such a beautiful job with this hub incorporating so many multicultural elements from around the globe. I'm not a fan of dill but I'm a fan of you! It made me think a good hub idea would be aversions to certain spices. People seem to have strong reactions to some (like cilantro) for genetic, psychological and other reasons (super tasters). I strongly dislike dill and both my mom and brother cannot tolerate anise, cilantro and fennel. The topic usually inspires much conversation.

Linda Lum (author) from Washington State, USA on March 31, 2016:

Eric - You just made me chuckle. Dill is used in so many different cultures and cuisines. And I only touched on the use of the dill greens--the seeds are also valuable and lend a special flavor to other foods as well. Maybe I need to think about doing a Part 2.

Thanks for stopping by.

Eric Dierker from Spring Valley, CA. U.S.A. on March 31, 2016:

I was between and caught this early. I love dill. I failed the test and only think of dill as that dainty little plant. You just made me put it on my list to plant. Culture and recipes -- you are the crowned princess of food.