dill

Dill comes from Old English dile or dylle, from Proto-Germanic *dillaz, which may be related to a root meaning 'to soothe' or 'to lull.' This etymological connection, if correct, reflects the herb's oldest known use: dill water — an infusion of dill seeds — has been given to infants with colic for centuries. The word names the function, not the flavor. Gripe water, the commercial baby remedy first sold in 1851 by William Woodward in England, originally contained dill seed oil.

The plant — Anethum graveolens — is native to the eastern Mediterranean and western Asia. Ancient Egyptians knew it. Babylonian records mention it. Roman gladiators rubbed dill oil on their bodies. But dill's deepest cultural roots are in Scandinavia and Eastern Europe, where the herb is as fundamental as salt. Swedish gravlax is cured with dill. Polish pickled cucumbers — ogórki kiszone — are impossible without it. Russian solyanka soup requires it.

The distinction between dill weed (the feathery green leaves) and dill seed (the dried fruit) matters culinarily but not etymologically — both are dill. American usage tends toward pickles and potato salad. Scandinavian usage tends toward fish and cream sauces. Indian cuisine uses dill seeds — called sowa or suva — in dal and vegetable dishes. The same herb, three completely different culinary traditions.

Dill is one of the few herbs that has maintained its Old English name without significant alteration. Most culinary herbs in English have Latin, Greek, or French names (thyme, rosemary, parsley, sage). Dill kept its Germanic name because it never left the Germanic-speaking world's kitchen. The Romans grew it but did not define it for English speakers.