Health Benefits of Dill

Dill, a short-lived perennial herb, is native to the Mediterranean region, Russia, and Africa. For many years, it has been used in cooking and for medicinal purposes.

Dill is an easy-to-grow plant. It likes full sun and thrives in well-drained soil. The green leaves are referred to as dill weed and the seeds (actually the fruits of the herb) are referred to as dill seed.

Dill is a very good source of iron and a good source of fiber, calcium, magnesium, and manganese. It also contains important components, including carvone, limonene, and kaempferol.

Dill has antioxidant properties that protect cells from damage and, like parsley, it can help neutralize certain types of carcinogens, including benzopyrenes (found in charcoal grill smoke and cigarette smoke).

Dill has bacteriostatic effects. In the 2005 edition of the Journal of Agricultural and Food Chemistry, it was confirmed to stop growth in various bacteria.

Dill activates the secretion of digestive juices and bile and stimulates peristaltic movement in the intestines. Dill benefits those who suffer from gas and has traditionally been used to treat stomach aches after meals. It is also used to freshen breath and cure hiccups.

Fresh dill weed has more flavor than dried leaves. When cooking, wait to the end before adding fresh dill because overheating can decrease its flavor.

Add dill to:

• fish (especially salmon and trout)
• soups
• creamy sauces
• vegetables (such as cucumbers, carrots, and beets)
• rice
• potato salad
• egg salad

To get the health benefits of dill from a cup of tea, pour 1 cup of boiling water over 1-2 teaspoons of dried mashed seeds, cover, steep for 5-10 minutes, and strain.

Place fresh dill in a plastic bag. It will keep in the refrigerator for about a week and in the freezer for a few months.

Dried dill should be stored in a sealed container and kept in a dark, cool place.

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