Dill is an herb I have always favored. Due to its tangy taste and fragrance this herb has two groups of fans: those who are enthusiastic about it and those who push the plate aside in disgust if there is even a sole leaf of dill in the meal.
The herb is native to southern Russia, western Africa and the Mediterranean region.
In the 1st century Rome, dill weed was considered a good luck symbol. Ancient Egyptians used it to ward off witches. To the Greeks, dill signified wealth. Many cultures cultivated it for medicinal qualities, particularly its ability to soothe an ailing stomach.
Dill is a unique plant in that both its leaves and seeds are used as a seasoning. The thin, feathery green leaves become the aromatic herb called dillweed, and the oval flat seeds the more pungent spice referred to as dill seed.
The flavor of dill weed resembles the licorice-like flavor of mild caraway or fennel. The plant is, in fact, often mistaken for fennel fronds.
The classic combo of fresh lemon and dill create a quick Greek-inspired pan sauce for these simple sautéed chicken thighs.