Spice of the Month – April

History of Dill:

Dill is the common name for an aromatic perennial herbaceous plant, Anethum graveolens, in the parsley family (Apiaceae), characterized by slender stems, finely divided leaves, and small white to yellow flowers in small umbles.

Dill is a popular commercial plant for culinary purposes, as well as used medicinally. Its dried fruit, known as dill seeds, is used as a spice; its strong pungent and bitter taste finds its chief use in flavoring pickles (dill pickles) and sauces and making dill vinegar. The leaves, known as dill weed or dill, are used as herbs; their distinctive flavor, mainly in fresh form, but also used dried, is used in flavoring salads, meats, vegetables, and sauces. An essential oil from the fruit (dill seed oil) and leaf (dill leaf oil) also are used for various purposes, such as food flavoring, medicines, and perfuming soaps. Medically, dill has been used for over 2000 years, and is particularly well known for soothing the stomach after meals.

Dill also provides a larger function for the ecosystem, not only as a food for herbivores, but the scented flowers provide food for bees, who in turn pollinate the plants.

Pick up the spice, along with a recipe at one of the Coffey County Library branches.

To receive the materials, please register online at https://bit.ly/CoffeyCountySpiceoftheMonth, by scanning the QR code below, or drop by any of the Coffey County Library branches.

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