Organic dill: the perfect accompaniment to salmon, and much more

Dill (Anethum Graveolens) originated in South-West Asia and Mediterranean Europe, and has been known and appreciated since Greek and Roman times. This ancient plant, referred to in the Gospel According to Matthew, spread across central Europe and towards Scandinavia in the Medieval period, where it continues to be widely used as an accompaniment to fish and, in particular, smoked salmon.

Anethum Graveolens includes approximately twenty species, and is most commonly found in Northern Europe, South-West Asia and India; its appearance resembles wild fennel, and its intense, pungent aroma is similar to that of aniseed, though not quite as pleasant, leading to its Latin name graveolens grave = heavy olens = odour. 

Both the leaves and seeds are used in cooking, depending on the intensity of the flavour required for the dish. The seeds are normally used in soups and to accompany certain cuts of lamb or steamed fish. Its strong flavour is also perfect with white rice, or in salad dressings.

Its green leaves, with their barely perceptible blue sheen, are delicious with savoury, flavoursome fish such as salmon, or with steamed fish or simple grain- and pulse-based dishes. It is often added to soft cheeses, natural yoghurt or sour cream as a garnish and to add nutrients and flavour.    

Composition and Properties  

Consisting of 86% water, carbohydrates, fat protein and dietary fibre, dill is rich in minerals, including: calcium, sodium, phosphorus, magnesium, iron, potassium, zinc, manganese and copper.  It contains vitamins A, B1, B2, B3, B5 and B6 and vitamin C, and the following amino-acids, among others: arginine, tryptophan, alanine, glycine and leucine. Dill's beneficial properties include the fact that it aids digestion, eliminating intestinal gas and easing cramps and colic. It's an antioxidant, defending the body against free radicals, and is also a diuretic, encouraging the elimination of toxins and excess fluids.

The knowledge and use of aromatic plants dates back to ancient Egypt. Archaeological remains and literature confirm that they were found across most of the world and, incredibly, travelled across the world over the course of history.
They are a valuable source of nutrients, and have been used throughout history to enhance the flavours of traditional dishes from all cultures: choosing organic means returning to our roots.