harvesting dillseed (Anethum graveolen) for the kitchen

16 Wednesday Nov 2011

Tags

chew spice, cook with dillseed, dill, dill seed, dill tea, dillseed, spice

The scent of a lush stand of dill is one of my great gardening pleasures. I love to breathe in the remarkable aroma, a heady blend if mint, citrus and fennel, with a hint of sea air. ~ Lois Hole

Native to the western Mediterranean basin and western Asia, dill (Anethum graveolen) is easy to recognize when growing in the garden. Closely related to fennel, it is an upright, hardy annual, growing up to 2-3 feet tall, with glaucous, ovate leaves that further divide into thread-like segments. The tiny yellow flowers grow in the shape of an umbrella in summer and develop into flat, oval seeds by late summer-early fall.

The leaves, stems, flower heads and seeds of this aromatic herb are all edible. Harvest dillseed when the flower heads turn brown. When ripe, the seeds will fall off easily when brushed up against or touched. Store the flower heads in a paper bag to allow them to dry out even further. Then shake the dried flower heads and/or gently rub them to release the seeds. Remove all remaining stems and store in a clean jar with a tight-fitting lid.

Dill is a traditional Middle Eastern herb that has been important since Biblical times. Its leaves and flowers were found on the mummy of Amenophis II (c.1425BC) and both the ancient Egyptians and the Copts used dill medicinally. It is mentioned as being subject to a tithe in the Talmud (ancient Jewish law), and in ancient Rome, Pliny (AD23-79) extolled its numerous uses. Classified as a cooling carminitive, dill has been used in Ayurvedic medicine for thousands of years. ~Denis Brown

Dillseed are small and flat, with thin wing-like ridges. Their warm, sharp smell has been described as reminiscent of fennel, caraway and mint. When ripe, the seeds are toxic to birds (Fortin, 1996).

The Romans believed that dill was a “fortifying” herb, so it was common practice for gladiators heading into the arena to cover their (possibly) last meals with the herb to bolster their strength. The Romans were probably responsible for carrying dill to many of the regions where it now grows. ~ Lois Hole

Medicinal Uses:

Ease indigestion (calming, toning effect on the digestive system)
Carminative effects (eases gas)
mild diuretic
antiseptic
antispasmodic
colic (notably in the form of gripe water for babies)
increase milk production in nursing mothers

In Traditional Chinese Medicine, dillseed is considered a yang tonic food, whose effects include: warming the kidneys, improving appetite, dispersing cold, promoting energy circulation and counteracting fish and meat poisoning (Lu, 1996).

Make a mix of carminative seeds, such as anise, cardamom, cumin, dill and fennel, and chew them at and between meals. These are all very helpful in reducing gas and bloating.

Culinary Uses:

soups, salads and stews
pickling spice
seasoning vinegars and marinades
cold sauces
flavor breads, potatoes and sometimes pastries
in the preparation of salmon and crayfish (particularly in Scandinavia)

According to Fortin, “…dill goes very well with tomatoes, celeriac, beets, cucumbers, cabbage, fresh and sour cream, cream cheese, white sauces, melted butter, salad dressings, eggs, stews and seafood (1996: p. 469).

To ease digestion, steep 2 teaspoons of dillseed in 1 cup water for 10-15 minutes. Strain. Take ½ cup 2-3 times daily. ~Mindell

Until today, I have only used dillseed twice, and both in pickling recipes. This evening I have been chewing the seed mixture and sipping the tea and am excited about all of the other ways I can incorporate this delicious and versatile spice into my diet! I’m thinking of starting with the salmon…

Resources:

Brown, D. (2001). Herbal: The essential guide to herbs for living. Pavilion Books Ltd.: London.

Fortin, J. (1996). The Visual Food Encyclopedia. Les Editions Quebec/Amerique: Montreal, Quebec.

Gladstar, R. (2001). Rosemary Gladstar’s Herbal Recipes for Vibrant Health: 175 teas, tonics, oils, salves, tinctures, and other Natural Remedies for the Entire Family. Storey Publishing, North Adams, MA.

Harkins, M.G. (2002). Spices: From the Familiar to the Exotic- Recies from Around the World. Ryland Peters & Small, Inc.: New York.

Hole, L. (2000.) Herbs & Edible Flowers: Gardening for the Kitchen. Holes: St. Albert, Alberta.

Lloyd, C. (1997). Gardener Cook. Willow Creek Press: Minocqua, Wisconsin.

Lu, H. (1996). Sterling Publishing Company Inc.: New York

Mindell, E. (1992). Earl Mindell’s Herb Bible. Simon and Schuster: New York.

Werle, L., & Cox, J. (2000). Ingredients. Konemann: Cologne.

the Medicine Wheel garden

08 Monday Aug 2011

Posted by Delena Rose in garden, medicine wheel

≈ 6 Comments

Tags

artichoke, broccoli, cabbage, circle garden, dill, garden, leeks, Medicine Wheel garden, nasturtium, Northern Lights Swiss Chard, onions, pumpkin flower, sacred garden, tomato, vegetables, watermelon, zucchini

I would like to show you the vegetable garden. When we bought the cabin last fall it was just a little postage stamp of a plot with some potatoes left behind. We dug these up in October and they lasted us until March.

By November, the land was covered in snow and I spent the winter planning my garden, making endless lists and researching ‘deer- and rabbit-resistant gardening’. In May, my wonderful neighbor, K, came over with her tractor and tilled the soil for me, enlarging the garden into it’s current size. The soil is good in this spot and I was told that years ago this used to be a large garden.

Once tilled, I mapped out a Medicine Wheel design using mulch for the pathways. I added some plants and sowed some seeds. Then I spent an afternoon pounding in large stakes for the fence. My budget was very limited so I used what I could find on the land. I also found some rusty barbed wire fencing in large rolls around the property. I carefully unwound these and wrapped these around the poles, using wire to fasten it to the stakes. I did two rows of fencing, one on top of the other and wired these together. This was tricky as I did this on my own, holding the fence in place with my head while wiring the fencing together with needle nose pliers and being careful not to get scratched with the rusty wire…

I choose a Medicine Wheel design as I wanted to be intentional in my creation of a garden. This place would be set aside as a quiet place for contemplation, a source of nourishment and healing. For some reason, stepping into a circular garden invokes a feeling of reverence and quiet power.

Both the design and use of sacred space are processes that draw on both the conscious and unconscious levels of mind and spirit. We learn as we create and we change as we garden. Let the process inform you spirit. ~Peg Streep

The circle has four quadrants (which were further subdivided into pie-shaped plots) set to the cardinal directions (north, east, south and west). Each direction has a corresponding element (earth, air, fire and water). The center of the circle is a place of concentrated ‘power’ and peace. At the door of the garden is a pile of stones found previously buried in the soil. Visitors are invited to take a stone, envision a prayer or request, wish or blessing, and imagine that they are putting it into the stone. Then they can place the stone in the center bowl. As I spend time each day working in the garden, I meditate, contemplate and pray. I sing songs, I laugh, I dance, I express gratitude for the earth’s abundance. I imagine this good energy being absorbed into the growing plants.

The creation of sacred space- how we set apart and arrange a certain spot and imbue it with reverent feelings… draws us closer to nature and affirms our personal ties with the earth. Medicine Wheel gardens are places for celebrating and teaching. Some go to the Medicine Wheel garden for vision quests, prayer and personal renewal. Others see it as a place to gather together for drumming, fire ceremonies and singing. -E.Barrie Kavasch

The above shot was just taken today. I love spending time in the garden and taking care of it never feels like a chore. I feel the earth supporting my body as I kneel to work, I listen to the wind and the birds, I feel the sun and sometimes rain on my skin and all of this brings me deep contentment. Today, it was a very hot and sunny day. Here are a few more shots of things growing in the garden…

I am noticing lots of green and yellow in the pictures but very little red. I do have red beets and radishes and red lettuce and potatoes; and soon will also have red peppers, chili peppers and loads of tomatoes, if only we would get more warmer weather. In fact, everything is behind this year due to the cool, wet summer. Perhaps we will have a hot late summer/autumn in time for harvest?

This season marks phase one in the Medicine Wheel garden design. Next year, I will add raised beds and incorporate the four elements into each quadrant (a bowl of stones for earth, prayer flags and wind chimes for air, a small fire bowl for fire, and a bird bath for water). In the meantime, we have a few months of harvest ahead of us. I will show you more pictures of the garden as the summer progresses.