The name dill is thought to have originated from a Norse or Anglo-Saxon word 'dylle' meaning to soothe or lull. The wild and weedy types of dill are widespread in the Mediterranean basin and in West Asia. The earliest archeological evidence for its cultivation comes from late Neolithic lake shore settlements in Switzerland. Traces have been found in Roman ruins in Britain.Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used). Dill is said to be best when used fresh, as it loses its flavour rapidly if dried.
The plant is known for having the carminative property of relieving trapped wind! Traditionally, the Puritans and Quakers would give their children dill seeds to chew during long church meetings, due to dill's mild hunger-suppressant qualities.
The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.
English orchards whenever possible, though will also on occasion use Bristol Markets and EU-derived (land-freight) sources in order to meet times of high demand.
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