Koperek

Koperek, known in English as dill (Anethum graveolens), is an annual herb in the Apiaceae family. It is native to the eastern Mediterranean region and western Asia and is now cultivated worldwide for culinary use. The plant produces slender hollow stems, feathery leaves, and small yellow-green flowers arranged in flat umbels.

The herb is used for its fresh aroma and flavor. The leaves, referred to as dill weed, are commonly added to fish, potatoes, soups, salads, and sauces. Dill seeds are used as a spice in breads, pickling spice blends, and various savory dishes. In many European cuisines, including Polish cooking, koperek is a staple for cucumber pickles, sour cream sauces, and potato dishes.

Cultivation and characteristics: Dill is typically grown as an annual. It prefers full sun and well-drained soil. Leaves can be harvested once plants reach a workable size, while seeds require a longer growing period to mature. Dill does not tolerate waterlogged soil and can bolt (go to seed) in hot weather, which changes flavor and reduces leaf production. It may reseed in favorable climates, providing ongoing harvests for multiple seasons.

Chemistry and nutrition: Dill contains essential oils, with compounds such as carvone, limonene, and anethole contributing to its distinctive aroma. It provides modest amounts of vitamins A and C and minerals, but is typically used in small quantities.

History and usage: Dill has a long history in European and Middle Eastern cuisines and traditional medicine. It has been cultivated and referenced in historical texts for culinary and therapeutic uses, and remains widely used in modern cooking.