Dill Anethum graveolens A member of the umbelliferae family, dill probably originated in the eastern Mediterranean and was then given a wider influence by the Ancient Romans. Its specific name, graveolens, is a description of its 'heavy' scent, the generic name already having been used for it by the Ancient Romans. It is has been in use since antiquity; well-known to the Ancient Egyptians, Greeks, Romans, Persians and Indians. Introduced into Europe in during the Middle Ages, it quickly became most popular in Scandinavia, where it is now an almost indispensable flavouring. Some sources believe that it that this is where it got its common name, from dilla, an Old Norse word meaning 'to lull'. This is undoubtedly a reference to its calming qualities, which have taken the major role in the herb's use over the centuries. Dill contains a volatile oil which calms and settles the stomach, easing colic and flatulence and was a principle ingredient in gripe water preparations for infants and it also enjoys a reputation for encouraging milk flow in nursing mothers. Herbalists also use it to relieve spasms and convulsions and to stimulate menstrual flow. Dill seeds were once known as ‘Meeting House Seeds’ in this country, as they were chewed during very long church sermons to stave off hunger pains and to still audibly rumbling stomachs. In country magic, a bath scented with dill seeds was believed to draw to your lover to you and, although supposedly used by witches, dill seed was also said to hamper them, protecting the bearer from evil, it was also with this belief that sachets containing the seeds were placed in the cradles of new-born infants. Dill leaves are delicate and lacy with a sharp, slightly sweet tang that tends to disappear with drying. Traditionally used with fish and vegetable salads in Western Europe, dill has a wider use in Scandinavia and Poland, where it is used rather like parsley or chives in this country, flavouring soured cream, sauces, pickled fish and vegetables. The dill plant, complete with its ripe seeds, is a classic ingredient in pickled gherkins In the East, however, dill really comes into its own, especially in Parsee cooking, here it can be used to such stunning effect with shellfish and lobster, and to perfectly complement the lentils and vegetables in their classic dish, Dhansak. Nutritionally, 100g fresh dill gives 28.48 kcalories energy and contains carbohydrate, fibre, sodium, protein and iron. 1 tsp dill seeds equals 13.6 kcalories and contains fat, carbohydrate, fibre, sodium, protein and iron.