November 16th-18th 2020 – Spice up your week

One of the reasons we chose to work in cooperation with the “Iza Pziza” Dairy and to enthusiastically recommend their outstanding range of dairy products is because of how they raise their goat herds. At Iza Pziza, they respect the rights and needs of the animals, rather than viewing them as only a means to satisfy our needs as human beings.

In keeping with this philosophy, the dairy halts milking nanny goats from the end of their pregnancy towards birthing, all the way till when the babies are weaned. Each year during this period, most of the Iza Pziza goats are to be found in various stages of pregnancy, and the dairy is now at the point where they are forced to cease milking the majority of the herd in preparation for birthing. For the past several weeks, they have been trying to gradually decrease the milk supply, yet the seasonality and the fact that breeding is natural have created a slightly different reality.

The bottom line is that the dairy must suspend supplying products for the coming weeks in order to allow the goats to rest up in preparation for the impending births. As mentioned, even afterwards the milk will not reappear immediately since the babies will be nursing.

We hope that during January, the milk yield will once again increase and the dairy will be able to gradually return to producing all its outstanding products. In the meantime, Alon Tzaban and the wonderful Iza Pziza staff cordially invite you to come to Moshav Tal Shachar to visit the goats and maybe the new little ones as well. In their shop, you can still enjoy delicious milk, natural yogurt, and a variety of hard cheeses.

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Eliezer and Sarah-Roze of Shorshei Tzion are delighted to boost your yummy chocolate supply with three new flavors: Peanut Butter Chocolate, White Chocolate Cream with Cocoa Flakes, and White Chocolate Cream with Pistachios.

These three amazing bars join the rich, distinctive line of Shorshei Zion, which produces a marvelous range of raw and healthy vegan foods from the finest raw materials. Order these products today via Chubeza’s Order System!

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Along with the large and small winter greens, this is also the ripe hour for the herbs. Every week we try to supply you with at least one contingent of the holy-but-never-boring-trinity: parsley, coriander and dill. Though they grow all year long (the parsley is the most resilient of the three), there is no comparison between the faint coriander of summer to the vigorous winter version, or a small, stubborn hot-weather parsley to its nonchalant, quick-to-bloom winter sister. Over the coming newsletters, we will showcase this fearsome threesome, so familiar, so well known, so always-there-for-us. Still, we have one or two new facts to reveal…

So…it’s time for Herb #1:

Striking a Dill

Unless you make the effort, it’s easy to overlook one of the loveliest and most beneficial herbs to grace our gardens and cuisine. Don’t let the wispy, delicate appearance of fresh dill fool you—this hearty green herb is both a powerhouse of nutrition and health benefits as well as a distinctively delicious seasoning.

The English name “dill” is derived from the ancient Nordic “dilla” or “dile,” meaning “calming and soothing.” This probably reflects the common use of dill tea in folk medicine to help babies fall asleep and to soothe their painful gums. Sometimes mothers would also bake dill biscuits to ease teething woes.  Dill tea relieves stomachaches and other digestive ills, as well as increasing nursing mothers’ milk.

Officially, the proper Hebrew name for dill is “shevet reichani” – aromatic “shevet,” but the name this herb somehow ended up with is “Shamir”, a word actually used to describe a thorny wild plant used metaphorically in the Bible when describing a farm overgrown with weeds. Amotz Cohen, teacher and nature explorer, believes that dill is really the “poterium” found primarily in abandoned fields over the country.

Dill originated in Southern Europe (the Mediterranean Basin) and Russia. It is an annual plant from the Umbelliferae family, sibling to (as we already know) such other seasoning herbs as parsley, coriander, and celery, and root vegetables like carrot, parsnip, and chunky fennel. The dill’s stem is branched and its leaves are feathery. It blossoms from the branches in a way that resembles a multi-tipped umbrella. After it blossoms, the seeds can be gathered and used for seasoning and for medicinal aids.

Dill is a plant that was probably domesticated many long years ago. Our forefathers used it to season stews and for pickling, taking full advantage of the entire plant. As the Talmud (Avodah Zara 7b) describes, “the dill is tithed, seed and vegetable and stalk,” i.e., all parts of the dill are in use and hence must be tithed. Such diversity continues to this day, with green dill sprigs being used to flavor pickling brine and to garnish soups, cheeses, salads and seafood. Its seeds are used to flavor baked goods, potatoes, vegetables, cakes, sauces and liquors. In India, powdered dill seed is a main curry ingredient.

Dill’s pungent scent may be the secret to its use as an amulet against ghosts and demons, and its integral presence in the beginner witch kit. It is also said to be an aphrodisiac, and Pythagoras recommended holding a bundle of dill in your left hand to prevent epileptic seizures (perhaps because seizures were perceived as being caused by the demon). The Greeks viewed dill as a symbol of prosperity, and flaunted their wealth by burning oil spiked with dill.

Herbs in the Umbelliferae family–including dill–contain phytochemicals, many of which have cancer-preventing attributes. These phytochemicals block hormonal activity that is linked to the development of cancer cells. Recent research has indicated that dill boasts a high level of antioxidant capabilities as well.

Other research analyses and reconfirms the virtues of dill in soothing the digestive system. It has been found to be chock full of bactericide compounds and to have a protective influence on the Gastric mucosa.

Some folk remedies:

  • To make dill tea: Pour boiling water over the dill greens and steep, or cook 5 teaspoons of seeds in 1 liter water for 15 minutes. Drain.
  • To relieve gas, regulate digestion and encourage lactation for nursing mommies, to freshen your breath and ease a cough: sweeten with honey and drink 2-3 cups per day.
  • Give colicky babies 5 teaspoons of dill tea per day.
  • To get rid of bad breath: gargle dill tea several times per day.
  • For eye infections: dip a cloth pad in the warm liquid and place on the eye.

Dill is a source of such vitamins and minerals as potassium, beta carotene (pro vitamin A), folic acid, and vitamin C.

Tips for dill use

  • The dill that grows in India is a different species. Its seeds are bigger, but their taste is milder, which is why when you are cooking an Indian recipe, it is recommended to reduce the amount of dill seeds by 30-50%.
  • To make dill-spiced vinegar, use a mild vinegar (apple vinegar, for instance), place a bundle of dill inside, add a clove of garlic and pepper, if desired. Store for a few weeks in a cool, dark spot.

You can find recipes for dill use in our ever-growing recipe section.

This week has been a wonderful interlude between rain and sunshine. Now we wish you all a bright rainy week to come, fragrant with blossoms, spiced with a smile, and free of stomachaches, toothaches and heartaches!

Alon, Bat-Ami, Dror, and the entire Chubeza team

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WHAT’S IN THIS WEEK’S BOXES?

This Monday we sent you herbs and certain vegetables without wrapping them in plastic bags. This is because packing rain-wet greens in plastic bags will cause them to rot. But—to help the veggies best maintain their freshness once they reach your home, place them in bags or airtight plastic containers lined with paper towels. 

Monday:  Winter spinach/kale, slice of pumpkin/zucchini, arugula/mizuna, beets/onions, cucumbers, tomatoes, turnips/kohlrabi/daikon/Jerusalem artichokes, coriander/parsley/dill, carrots/potatoes, sweet potatoes. Small boxes only: cabbage/cauliflower.

Large box, in addition: Swiss chard/bok choy/totsoi, baby radishes/fennel, bell peppers/eggplant/lubia Thai yard-long beans, scallions/celery.

FRUIT BOXES: Bananas, apples/kiwi, clementinas, oranges/pomelit/pomela, avocados.

Wednesday:  Swiss chard/bok choy/totsoi/celery, slice of pumpkin/lubia Thai yard-long beans, beets/potatoes, cucumbers, tomatoes, turnips/kohlrabi/daikon/baby radish, coriander/parsley/dill, carrots, sweet potatoes. Small boxes only: cabbage/cauliflower/Jerusalem artichokes, bell peppers/eggplant.  A gift: arugula/mizuna

Large box, in addition: Winter spinach/kale, fennel, scallions/onions.

FRUIT BOXES: Bananas, apples/kiwi, clementinas, oranges/pomelit/pomela, avocados.

January 1st-3rd 2018 – Spice up your year

This week I would like to open the year on a happy note (and with a request) by telling you about a very special place, The Kaima Farm at Hukuk.  This farm, situated just above the Sea of Galilee, is modeled after the Kaima project in Beit Zait to employ and empower Israeli youth who have already dropped out of school or are nearly there. Via agriculture, these youth opt instead to trust and hope, find meaning and a different way to learn and develop. They are paid to control and operate the field together, growing seasonal organic vegetables and marketing them to various distribution areas around the Galilee. Thus, these young workers gain the opportunity to experience the world of employment, assume responsibility and create an empowering, secure and respectful environment.

And we all reap the rewards: the young workers who acquire a place in which to grow, find meaning and belong; the farm staff who get to work at what they believe in and love; the residents of the area who enjoy healthy, fresh, homegrown vegetables, the ecological system in maintaining its existence; the local community gaining biological and human diversity, and the many visitors and volunteers who enjoy staying at the farm to take part in workshops and actual farming. Of course, we, the somewhat distant community, benefits as well by realizing that within the sometimes harsh reality of life, another beautiful project of goodness and growth is thriving.

The Kaima Farm has been around for a year and a half, and these days has embarked upon a fundraising campaign aimed to clear the debt they’ve shouldered since their establishment to cover expenses for the primary infrastructure. Dissolving this debt will allow their own continuation and growth, as well as that of the various circles with which they are affiliated. I implore you to visit this link, read about The Kaima Farm at Hukuk, get acquainted, donate generously, and spread the word: https://www.giveback.co.il/project.aspx?id=2241.

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Along with the large and small winter greens, this is also the ripe hour for the herbs. Every week we try to supply you with at least one contingent of the holy-but-never-boring-trinity: parsley, coriander and dill. Though they grow all year long (the parsley is the most resilient of the three), there is no comparison between the faint coriander of summer to the vigorous winter version, or a small, stubborn hot-weather parsley to its nonchalant, quick-to-bloom winter sister. Over the coming newsletters, we will showcase this fearsome threesome, so familiar, so well known, so always-there-for-us. Still, we have one or two new facts to reveal…

So…it’s time for Herb #1:

Striking a Dill

Unless you make the effort, it’s easy to overlook one of the loveliest and most beneficial herbs to grace our gardens and cuisine. Don’t let the wispy, delicate appearance of fresh dill fool you—this hearty green herb is both a powerhouse of nutrition and health benefits as well as a distinctively delicious seasoning.

The English name “dill” is derived from the ancient Nordic “dilla” or “dile,” meaning “calming and soothing.” This probably reflects the common use of dill tea in folk medicine to help babies fall asleep and to soothe their painful gums. Sometimes mothers would also bake dill biscuits to ease teething woes.  Dill tea relieves stomachaches and other digestive ills, as well as increasing nursing mothers’ milk.

Officially, the proper Hebrew name for dill is “shevet reichani” – aromatic “shevet,” but the name this herb somehow ended up with is “Shamir”, a word actually used to describe a thorny wild plant used metaphorically in the Bible when describing a farm overgrown with weeds. Amotz Cohen, teacher and nature explorer, believes that dill is really the “poterium” found primarily in abandoned fields over the country.

Dill originated in Southern Europe (the Mediterranean Basin) and Russia. It is an annual plant from the Umbelliferae family, sibling to (as we already know) such other seasoning herbs as parsley, coriander, and celery, and root vegetables like carrot, parsnip, and chunky fennel. The dill’s stem is branched and its leaves are feathery. It blossoms from the branches in a way that resembles a multi-tipped umbrella. After it blossoms, the seeds can be gathered and used for seasoning and for medicinal aids.

Dill is a plant that was probably domesticated many long years ago. Our forefathers used it to season stews and for pickling, taking full advantage of the entire plant. As the Talmud (Avodah Zara 7b) describes, “the dill is tithed, seed and vegetable and stalk,” i.e., all parts of the dill are in use and hence must be tithed. Such diversity continues to this day, with green dill sprigs being used to flavor pickling brine and to garnish soups, cheeses, salads and seafood. Its seeds are used to flavor baked goods, potatoes, vegetables, cakes, sauces and liquors. In India, powdered dill seed is a main curry ingredient.

Dill’s pungent scent may be the secret to its use as an amulet against ghosts and demons, and its integral presence in the beginner witch kit. It is also said to be an aphrodisiac, and Pythagoras recommended holding a bundle of dill in your left hand to prevent epileptic seizures (perhaps because seizures were perceived as being caused by the demon). The Greeks viewed dill as a symbol of prosperity, and flaunted their wealth by burning oil spiked with dill.

Herbs in the Umbelliferae family–including dill–contain phytochemicals, many of which have cancer-preventing attributes. These phytochemicals block hormonal activity that is linked to the development of cancer cells. Recent research has indicated that dill boasts a high level of antioxidant capabilities as well.

Other research analyses and reconfirms the virtues of dill in soothing the digestive system. It has been found to be chock full of bactericide compounds and to have a protective influence on the Gastric mucosa.

Some folk remedies:

  • To make dill tea: Pour boiling water over the dill greens and steep, or cook 5 teaspoons of seeds in 1 liter water for 15 minutes. Drain.
  • To relieve gas, regulate digestion and encourage lactation for nursing mommies, to freshen your breath and ease a cough: sweeten with honey and drink 2-3 cups per day.
  • Give colicky babies 5 teaspoons of dill tea per day.
  • To get rid of bad breath: gargle dill tea several times per day.
  • For eye infections: dip a cloth pad in the warm liquid and place on the eye.

Dill is a source of such vitamins and minerals as potassium, beta carotene (pro vitamin A), folic acid, and vitamin C.

Tips for dill use

  • The dill that grows in India is a different species. Its seeds are bigger, but their taste is milder, which is why when you are cooking an Indian recipe, it is recommended to reduce the amount of dill seeds by 30-50%.
  • To make dill-spiced vinegar, use a mild vinegar (apple vinegar, for instance), place a bundle of dill inside, add a clove of garlic and pepper, if desired. Store for a few weeks in a cool, dark spot.

You can find recipes for dill use in our ever-growing recipe section.

We delightedly welcome the blessed rains that are falling at last! Here’s hoping 2018 will bring a year of rain-blossom fragrance, spiced with a smile and no stomach, tooth or heartache. Happy New Year!

Alon, Bat Ami, Dror, Yochai and the Chubeza team

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WHAT’S IN THIS WEEK’S BOXES?

Monday: Parsley/dill, celery/celeriac, sweet potatoes/carrots/eggplant, cucumbers, kale/Swiss chard, tomatoes, cauliflower, red/green bell peppers, lettuce, broccoli.  Small boxes only: beets.   Special gift for all: arugula/mizuna/totsoi.

Large box, in addition: Jerusalem artichoke/garden or snow peas/cherry tomatoes, spinach, kohlrabi, white turnips/baby radishes.

Wednesday: Parsley/dill/cilantro, celery/celeriac, sweet potatoes/red/green bell peppers, carrots/eggplant, cucumbers, kale/Swiss chard, tomatoes, cauliflower/cabbage, lettuce, broccoli, white turnips/baby radishes/daikon.  Small boxes only: kohlrabi/fennel.   Special gift for all: arugula/mizuna/totsoi.

Large box, in addition: Jerusalem artichoke/garden or snow peas/cherry tomatoes, beets, spinach, scallions/onions.

And there’s more! You can add to your basket a wide, delectable range of additional products from fine small producers: flour, sprouts, honey, dates, almonds, garbanzo beans, crackers, raw probiotic foods, dried fruits and leathers, olive oil, sourdough breads, gluten free breads, granola, natural juices, cider and jams, apple vinegar, dates silan and healthy fruit snacks, ground coffee, tachini, honey candy, spices and goat dairy too! You can learn more about each producer on the Chubeza website. On our order system there’s a detailed listing of the products and their cost, you can make an order online now!

Aley Chubeza #227, December 15th-17th 2014 – Happy Chanukah!

Our week began with half of a very wet and very muddy Sunday. From nighttime till late morning, the heavens showered us with wonderful rain that covered the fields, paths and vegetables with mud. Then up came the sun and dried up all the rain, but we kept our woolen caps on while our shoes and boots spent the rest of the day battling the sticky, chocolaty mud. So we begin our message with a heartfelt thanks to the graces of the Good Heavens. May our winter continue as it has begun!

This week, we continue our seasoning herb trilogy, and today—

Striking a Dill

Unless you make the effort, it’s easy to overlook one of the loveliest and most beneficial herbs to grace our gardens and cuisine. Don’t let the wispy, delicate appearance of fresh dill fool you—this hearty green herb is both a powerhouse of nutrition and health benefits as well as a distinctively delicious seasoning. This week’s Newsletter is Chubeza’s salute to our wonderful green friend, the dill.

The English name “dill” derives from the ancient Nordic “dilla” or “dile,” meaning “calming and soothing.” This probably reflects the common use of dill tea in folk medicine to help babies fall asleep and to soothe their painful gums. Sometimes mothers would also bake dill biscuits to ease teething woes.  Dill tea relieves stomachaches and other digestive ills, as well as increasing nursing mothers’ milk.

Officially, the proper Hebrew name for dill is “shevet reichani” – aromatic “shevet,” but the name it somehow ended up with is “Shamir”, a word actually used to describe a thorny wild plant used metaphorically in the Bible when describing a farm overgrown with weeds. Amotz Cohen, teacher and nature explorer, believes that dill is really the “poterium” found primarily in abandoned fields over the country.

Dill originated in Southern Europe (the Mediterranean Basin) and Russia. It is an annual plant from the Umbelliferae family, sibling to (as we already know) such other seasoning herbs as parsley, coriander, and celery, and root vegetables like carrot, parsnip, and chunky fennel. The dill’s stem is branched and its leaves are feathery. It blossoms from the branches in a way that resembles a multi-tipped umbrella. After it blossoms, the seeds can be gathered and used for seasoning and for medicinal aids.

The dill is a plant that was probably cultivated many long years ago. Our forefathers used it to season stews and for pickling, taking full advantage of the entire plant. As the Talmud (Avodah Zara 7b) describes, “the dill is tithed, seed and vegetable and stalk,” i.e., all parts of the dill are in use and hence must be tithed. Such diversity continues to this day, with green dill sprigs being used to flavor pickling brine and to garnish soups, cheeses, salads and seafood. Its seeds are used to flavor baked goods, potatoes, vegetables, cakes, sauces and liquors. In India, powdered dill seed is a main curry ingredient.

Dill’s pungent scent may be the secret to its use as an amulet against ghosts and demons, and its integral presence in the beginner witch kit. It is also said to be an aphrodisiac, and Pythagoras recommended holding a bundle of dill in your left hand to prevent epileptic seizures (perhaps because seizures were perceived as being caused by the demon). The Greeks viewed dill as a symbol of prosperity, and flaunted their wealth by burning oil spiked with dill.

Herbs in the Umbelliferae family–including dill–contain phytochemicals, many of which have cancer- preventing attributes. These phytochemicals block hormonal activity that is linked to the development of cancer cells. Recent research has indicated that dill boasts a high level of antioxidant capabilities as well.

Other research analyses and reconfirms the virtues of dill in soothing the digestive system. It has been found to be chockfull of bactericide compounds and to have a protective influence on the Gastric mucosa.

Some folk remedies:

  • To make dill tea: Pour boiling water over the green dill leaves and steep, or cook 5 teaspoons of seeds in 1 liter water for 15 minutes. Drain.
  • To relieve gas, regulate digestion and encourage lactation for nursing mommies, to freshen your breath and ease a cough: sweeten with honey and drink 2-3 cups per day.
  • Give colicky babies 5 spoonfuls of this mixture (excluding the honey) per day.
  • To get rid of bad breath: gargle the dill tea several times per day.
  • For eye infections: dip a cloth pad in the warm liquid and place on the eye.

Dill is a source of such vitamins and minerals as potassium, beta carotene (pro vitamin A), folic acid, and vitamin C.

Tips for dill use

  • The dill that grows in India is a different species. Its seeds are bigger, but their taste is milder, which is why when you are cooking an Indian recipe, it is recommended to reduce the amount of dill seeds by 30-50%.
  • To make dill-spiced vinegar, use a mild vinegar (apple vinegar, for instance), place a bundle of dill inside, add a clove of garlic and pepper, if desired. Store for a few weeks in a cool, dark spot.

You can find recipes for dill use in our ever-growing recipe section.

The weather forecast predicts more rain this week, and even more towards the end of Chanukah. Here’s hoping! And till then, may we all enjoy a sunny-after-the-rain Chanukah, fragrant, spiced with a smile and no stomach, tooth or heartache.

Alon, Bat Ami, Dror, Maya and the Chubeza team

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WHAT’S IN THIS WEEK’S BOXES?

Monday: Sweet potatoes/slice of pumpkin, carrots, kale/ Swiss chard/spinach, tomatoes, fennel/ kohlrabi, cauliflower, parsley/dill/coriander, cucumbers, celery/celeriac, lettuce/arugula/”baby” greens mix, scallions/leeks.

Large box, in addition: Beets, cabbage, daikon/radishes, Jerusalem artichoke/broccoli

Wednesday: Cilantro/dill/parsley, kale/Swiss chard/spinach, cucumbers, fennel/kohlrabi, tomatoes, cauliflower/cabbage, carrots, celery/celeriac, sweet potatoes/pumpkin, scallions/leeks, lettuce/arugula

Large box, in addition: Daikon radish/small radish, beets/eggplants, broccoli/Jerusalem artichoke

And there’s more! You can add to your basket a wide, delectable range of additional products from fine small producers: flour, fruits, honey, dates, almonds, garbanzo beans, crackers, probiotic foods, dried fruits and leathers, olive oil, bakery products, pomegranate juice and goat dairy too! You can learn more about each producer on the Chubeza website. On our order system there’s a detailed listing of the products and their cost, you can make an order online now!

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Chanukah recipes:

Turnip latkes and also zucchini and radish latkes

Sweet potato latkes

Cauliflower latkes

Spinach latkes

Beet Latkes Stuffed with Goat Cheese (thanks, Melissa)

Aley Chubeza #59 – March 7th-9th 2011

It’s Adar!

In preparation for the upcoming Purim holiday, we would like to remind you of the wonderful assortment of organic products available from our website to make your mishloach manot very, very special. Among the options are Danny and Galit’s granola and cookies, Daniella and Tamir’s natural honey in many flavors, “Lev HaTeva” organic crackers from whole-wheat grains, Rona’s goat cheeses from the Yotav dairy, organic dates from Kibbutz Samar, and Maggie’s sprouts from Nataf. All these products and more can be ordered here for delivery in your next boxes. 

The other integral aspect of Purim is, of course, charity, and we would like to remind you of the possibility to take part in our project to donate boxes of vegetables to the needy.  A hearty thanks to all of our loyal contributors who add a weekly/bi weekly donation of 5-10-15 NIS, enabling us to give large boxes to families in need. Those who would like to join, please email or leave us a phone message.

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For the past two weeks you have been receiving green garlic, which may have come as a surprise to some. I promise to write about it next week. For now, enjoy its delicious flavor!

This week’s newsletter is dedicated to the final protagonist of our Umbelliferae Seasoning Herb Trilogy, the delectable dill.

 

Striking a Dill

My Talia is six months old. She tries to stuff her clenched fist—or fists– into her tiny mouth, and cries bitterly. If you try to stick a finger into her mouth, it will immediately be snapped by her aching plier-like gums. She’s teething; no easy task for such a little ‘un. In honor of her and all the other tiny teethers, this newsletter is dedicated to dill, one of the most beneficial plants for babies.

 

The English name “dill” derives from the ancient Nordic “dilla” or “dile,” meaning “calming and soothing.” This probably reflects the common use of dill tea in folk medicine to help babies fall asleep and to ease their painful gums. Sometimes mothers would bake dill biscuits to soothe babies’ gums. Dill tea remedies stomachaches and other ills of the digestive system, as well as increasing nursing mothers’ milk. 

In Hebrew, the name “shamir” is mistakenly used. “Shamir” actually belongs to a thorny wild plant, used metaphorically in the Bible when describing a farm overgrown with weeds. Amotz Cohen, teacher and nature explorer, believes that dill is really the “poterium” found primarily in abandoned fields over the country. Officially, the proper Hebrew name for dill is “shevet reichani” – aromatic “shevet.”

Dill originated in Southern Europe (the Mediterranean Basin) and Russia. It is an annual plant from the umbelliferae family, sibling to (as we already know) such other seasoning herbs as parsley, coriander, and celery, and root vegetables like carrot, parsnip, and chunky fennel. The dill’s stem is branched and its leaves are feathery. It blossoms from the branches in a way that resembles a multi-tipped umbrella. After it blossoms, the seeds can be gathered and used for seasoning and for medicinal aids.

The dill is a plant that was probably cultivated many long years ago. Our forefathers used it to season stews and for pickling, taking full advantage of the entire plant. As the Talmud (Avodah Zara 7b) describes, “the dill is tithed, seed and vegetable and stalk,” i.e., all parts of the dill are in use and hence must be tithed. Such diversity continues to this day, with green dill sprigs being used to flavor pickling brine, and to decorate and garnish soups, cheeses, salads and seafood. Its seeds are used to flavor baked goods, potatoes, vegetables, cakes, sauces and liquors. In India, powdered dill seed is a main curry ingredient.

Dill’s strong scent may be the secret to its use as an amulet against ghosts and demons, and its integral presence in the beginner witch kit. It is also said to be an aphrodisiac, and Pythagoras recommended holding a bundle of dill in your left hand to prevent epileptic seizures (perhaps because seizures were perceived as being caused by the demon). The Greeks viewed dill as a symbol of prosperity, and flaunted their wealth by burning oil spiked with dill.

Herbs in the Umbelliferae family–including dill–contain phytochemicals, many of which have cancer- preventing attributes. These phytochemicals block hormonal activity that is linked to the development of cancer cells. Recent research has indicated that dill boasts a high level of antioxidant capabilities.

Other research analyses and reconfirms the virtues of dill in soothing the digestive system. It has been found to be chockfull of bactericide compounds and to have a protective influence on the Gastric mucosa.

To make dill tea: Pour boiling water over the green dill leaves and steep, or cook 5 teaspoons of seeds in 1 liter water for 15 minutes. Drain.

  • To relieve gas, to regulate digestion and encourage lactation for young mommies, to freshen your breath and ease a cough: sweeten with honey and drink 2-3 cups per day.
  • Give colicky babies 5 spoonfuls of this mixture (excluding the honey) per day.
  • To get rid of bad breath: gargle the tea several times per day.
  • For eye infections: dip a cloth pad in the warm liquid and place on the eye.

Dill is a source of such vitamins and minerals as potassium, beta carotene (pro vitamin A), folic acid, and vitamin C.

Tips for dill use

  • The dill that grows in India is a different species. Its seeds are bigger, but their taste is milder, which is why when you are cooking an Indian recipe, it is recommended to reduce the amount of dill seeds by 30-50%.
  • To make dill-spiced vinegar, use a mild vinegar (apple vinegar, for instance), place a bundle of dill inside, add a clove of garlic, and pepper, if desired. Store for a few weeks in a cool, dark spot.

The end-of-the-week forecast calls for a wintry “ve’nahafochu.” Let it rain! Let it snow! Let it precipitate!!!!!!!!!!!!!

And, may we all have a fragrant week, free of all pain, toothaches, stomachaches and heartaches,

 

Alon, Melissa, Bat Ami and the Chubeza team

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What’s in this Week’s Boxes?

Monday: Kohlrabi, daikon or large radishes, parsley, lettuce, cabbage, celery, tomatoes, cucumbers, carrots, dill, broccoli or cauliflower

In the large box, in addition: fennel, scallions, green garlic

Wednesday: cilantro, parsley, cucumbers, tomatoes, green garlic, carrots, celery or celeriac, cabbage, fennel or radish or kohlrabi, lettuce, broccoli.

In the large box, in addition: fava beans, dill, green onions or beets

And there’s more! You can add to your basket a wide, delectable range of additional products from fine small producers of these organic products: granola and cookies, flour, sprouted bread, sprouts, goat cheeses, fruits, honey, crackers. You can learn more about each producer on the Chubeza website. The attached order form includes a detailed listing of the products and their cost. Fill it out, and send it back to us to begin your delivery soon.

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Dill Recipes

Two gravlax recipes

Warm Carrot, Kale, Chickpea and Dill Salad

Spanakopita – spinach dill pie

Red lentil dill soup with dill cream

Croatian dill soup