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From medicine to pickles, Dill has been tickling our tastebuds for at least 5,000 years

Christian Gooden/St. Louis Post-Dispatch/TNSA kuku is like a less eggy version of a frittata, with a high herb-to-egg ratio.

Abel Uribe/Chicago Tribune/TNSMix fresh chopped dill and parsley into good butter, give it a squeeze of lemon and a bit of garlic, and use it as a rich bed for sharp-tasting radishes.

I thought I knew dill.

It’s essential, after all, for my egg and tuna salads. It’s a natural in just about any seafood-based or cream-sauced dish. And I adore dill’s traditional tang in borscht, fermented vegetables and vinegary dressings.

But those specialties of Scandinavia and Eastern Europe represented only my childhood exposure and, quite honestly, narrow view of culinary…