Dill is native to the Mediterranean region and southern Russia and
western Africa, although it is now found scattered throughout the world.
Both the seed and feathery foliage of this herb are staple culinary
ingredients in Scandinavian cooking. The herb is also used by Europeans
to prepare a traditional tea to promote sleep. In fact, dill is named
for the old Norse word dilla, which means “to lull.”
Dill is compatible with a wide variety of foods, but really shines with
eggs, potatoes, beans, carrots and cabbage. The herb also screams for
anything dairy, namely sour cream and just about any kind of soft or
hard cheese.
