Shubit, Dill, and Tithes

Dill
Anethum graveolens

Shubit, Dill and Tithes

Used over 5000 years ago in Egypt and other parts of North Africa, a wild version of the herb that we know as Dill is mentioned in the New Testament in Matthew 23:23. 

In Semitic languages the herb was called Shubit and its seeds, stems, and leaves were used to pay tithes according to the Talmud.

The herb was used in ancient times much as it is now to sweeten the breath and to manage stomach ailments in the elderly, children, and especially pregnant women.

The seeds are viable for 3-10 years and lends the well known flavor to breads and pickled cucumbers.

Easy Refrigerator Pickle Recipe

3 cups of sliced cucumbers

1 cup of sliced sweet onion

3 sliced garlic cloves

1 cup of Apple Cider Vinegar

1/4 cup of Palm Sugar

1/4 teaspoon of Celtic Sea Salt

1/4 teaspoon of dill

1. Place cucumbers, garlic, and onions in large glass jar.

2. Boil vinegar, sugar, and salt.

3. Pour boiled mixture over cucumber mixture.

4. Add dill. Stir.

5. Allow to cool. Place in refrigerator. Allow to 7 days before using. Use completely within 4 weeks.