What are the uses of dill herb? Dill herb has been used for over 2000 years for its medicinal properties, as a culinary seasoning, and in the food industry. Discover the versatile applications of this fragrant herb.

The Medicinal Properties of Dill Herb

Dill herb has a long history of medicinal use, dating back over 2,000 years. The fruits (seeds) of the dill plant are known to be carminative, stomachic, digestive, and tranquilizing. Traditionally, dill seeds have been used to treat a variety of stomach ailments, including colic, hiccups, flatulence, and hemorrhoids. Although these traditional uses are still common in some parts of the world, the lack of scientific evidence for dill’s medical efficacy has prevented it from being widely accepted in modern Western medicine.

However, some studies have shown that dill seed oil is active against harmful intestinal bacteria such as Escherichia coli, as well as against paramecia and helminthes. Dill seed preparations applied externally in the form of poultices and compresses can also be used to treat bruises, blocked milk ducts, overloaded breasts in nursing mothers, and gum infections. The leaves of the dill plant can be used for the same purposes.

Interestingly, the rich vitamin C content of dill explains why it was once used to treat scurvy, a disease caused by a lack of vitamin C. Dill has also been used in Indian herbal and Ayurvedic medicine for its digestive properties, as well as for the treatment of fever, jaundice, and infections of the intestinal and genitourinary tracts. Additionally, dill has been used as an anti-inflammatory and analgesic agent for rheumatic affections and other joint swelling.

Culinary Uses of Dill Herb

Dill is widely used in the food industry and home cooking to flavor a variety of dishes and beverages. The seeds and leaves of dill are essential ingredients in salads, dips, pickled vegetables, seafood dishes, soups, sour cream, meats, sauces, and cream cheese. The essential oil extracted from both dill leaves and seeds is also used as a flavoring agent in candies, pickles, chewing gums, and other food products.

The distinctive spicy aroma and flavor of dill make it a popular choice for seasoning, especially in Eastern European cuisine. For example, dill is a key ingredient in the iconic cold beet soup, borscht. In North America, dill is perhaps most famous for its role in the creation of pickles, as it is a traditional component of the aromatic brine that transforms cucumbers into pickles.

Dill Herb in the Food Industry

In addition to its culinary uses, dill has also found applications in the food industry. Studies have shown that dill essential oils have significant antifungal effects during the storage of foods, potentially increasing food safety. Although further research is needed to standardize the safety of dill oil, its use as an antifungal agent is seen as a more economical alternative to commercial compounds.

The food industry also uses the essential oil extracted from dill leaves and seeds as a flavoring agent in a variety of products, such as candies, pickles, and chewing gum.

Nutritional Value of Dill Herb

While dill is rarely consumed in large amounts, it is proportionately rich in certain essential nutrients. Dill is a good source of vitamin C, manganese, iron, and folate. These nutrients contribute to the overall health benefits associated with incorporating dill into the diet.

The Versatility of Dill Herb

Dill is a remarkably versatile herb that has been used for centuries in a variety of applications, from traditional medicine to culinary and industrial uses. Its distinct flavor, aroma, and nutritional profile have made dill a staple ingredient in many cultures’ cuisines and a valuable asset in the food industry. As research continues to explore the potential benefits of dill, its utilization in both medicinal and commercial settings is likely to expand further.

The Unique Characteristics of Dill Herb

Dill is a member of the Apiaceae family, which also includes celery, carrots, and parsley. The plant is native to Eastern Europe and is characterized by its wispy, thread-like leaves that branch out in all directions. If left to mature, the dill plant will produce an umbrella of tiny yellow flowers that eventually turn into seeds.

The leaves of the dill plant have a strong grassy flavor with notes of anise and parsley, while the seeds have a very potent aromatic flavor, similar to caraway seeds. This unique flavor profile has made dill a popular choice for seasoning a wide range of dishes and food products.

Dill – an overview | ScienceDirect Topics

Usage and Applications

Dill is a medicinal herb that has been used for more than 2000 years. The fruits (seeds) are carminative, stomachic, digestive, and tranquilizing, and have been traditionally used for treating stomach ailments, colic, hiccups, bad breath, flatulence, and hemorrhoids.

Although in different parts of the world dill seeds are still being used for these purposes, because of the lack of scientific proof for this plant’s medical effectiveness it has not been accepted in modern Western medicine. Dill seeds’ volatile oil is an important part of gripe water, which is a mixture used to treat infants’ hiccups and colic. It also has galactogogue properties and promotes milk flow in nursing mothers. It has been reported that chewing dill seeds clears up bad breath or halitosis (Anonymous, 2007; Hoffman, 1996; Small and Deutsch, 2001; Volak and Stodola, 1998). Dill seed oil is active against harmful intestinal bacteria including Escherichia coli (Vokk et al. , 2011) and against paramecia and helminthes (Anonymous, 2007). Dill seed preparations applied externally in poultices and compresses can also be used to treat bruises, blocked milk ducts and overloaded breasts in women who are breast feeding, and gum infections. The leaves can also be used for the same purposes. Dill essential oil rubbed onto the skin can stop feelings of nausea (Hoffman, 1996; Volak and Stodola, 1998). Being rich in vitamin C can explains why dill was once used to treat scurvy, a disease caused by a lack of vitamin C. It is an herb that has been used in Indian herbal and Ayurvedic medicine for its digestive properties. Specific uses are for fever, jaundice, and intestinal and genitourinary tract infections; it has also been used in rheumatic affections and other swelling of joints (external and in Charaka prescription together with paste of linseed and castor oil and milk) as an anti-inflammatory and analgesic agent. Dill herb is used for prevention and treatment of diseases and disorders of the gastrointestinal tract, kidney and urinary tract, for spasms and sleep disorders (Anonymous, 2007; Khare, 2004). Dill seeds with cotton seed kernel and cumin have also been used as a galactogogue (Khare, 2004). German Commission E has accepted the herb’s efficacy in treating loss of appetite, liver and gallbladder complaints, inflammation of the pharynx, common cold cough, bronchitis, fevers, and colds (Khare, 2004).

Due to the pleasant spicy aroma of dill, this plant is widely used in food and the food industry in order to flavor foods and beverages. Seeds and leaves of dill are essential for flavoring and seasoning of salads, dips, pickled vegetables, seafood dishes, soups, sour cream, meats, sauces, and cream cheese (Small and Deutsch, 2001). The food industry uses the essential oil, extracted from both dill leaves and seeds, in candies, pickles, chewing gums, etc. as flavoring agent (Shyu et al., 2009; Tian et al., 2012).

As mentioned previously, studies have shown that dill essential oils have significant antifungal effect during the storage of foods. Although there must be further research to standardize the safety of this oil, it is clear that using this oil as antifungal agent increases food safety. Its use is also economical in comparison to the use of commercial compounds.

Dill Recipe & Nutrition – Precision Nutrition’s Encyclopedia of Food

At a Glance

Dill weed is a fun-looking plant with feathery, thread-like green leaves that branch out in all directions. Fresh dill has a strong grassy flavor with notes of anise and parsley. If left to mature, the plant will sprout an umbrella of tiny yellow flowers that will eventually turn to seed. The seed is also used culinarily and has a very potent aromatic flavor, similar to caraway seeds. Like many aromatic plants, dill is used in traditional medicine to ease indigestion. Although dill is rarely consumed in large amounts, it is proportionately rich in vitamin C, manganese, iron, and folate. Dill is delicious in a variety of recipes and is a key ingredient in many Eastern European dishes. However, dill is perhaps most famous for its supporting role in the creation of pickles.

Overview

Dill is a culinary herb with wispy, thread-like leaves that branch out in all directions. It is in the Apiaceae family, which also includes celery, carrots, and parsley.

Dill is native to Eastern Europe and is a common ingredient in many traditional dishes from these regions. Dill appears in many Eastern European dishes, for example, the iconic cold beet soup, borscht. In North America, dill is often associated with pickles, as it is a traditional component of the aromatic brine that turns cucumbers into pickles. It also pairs well with fish and mild, creamy cheeses.

Dill grows in temperate climates and loves the sun. If left to mature, the dill plant will sprout small yellow flowers that will eventually turn to seed. These seeds are also used as a culinary spice and have a very potent aromatic flavor similar to caraway seeds.

In traditional medicine, both dill weed and dill seed are used to treat indigestion.

Identification

Dill weed is a fun-looking plant with feathery, thread-like green leaves that branch out in all directions. If left to mature, the plant will sprout an umbrella of tiny yellow flowers that will eventually turn to seed.

Fresh dill is highly aromatic and has a strong grassy flavor with notes of anise and parsley.

Dill weed can also be found as a dried herb. Dried dill looks like a bunch of green splinters, and has a slightly more mellow, earthy flavor compared to its fresh counterpart.

Dill seed is also used culinarily and has a very potent aromatic flavor, similar to caraway seeds.

Nutrition Info

One cup of fresh dill weed (about 9g) has 4 calories, 0.3g protein, 0.1g of fat, 0.6g of carbohydrates, 0.2g fiber, and no sugar. Although dill is rarely consumed in large amounts, it is proportionately rich in vitamin C, manganese, iron, and folate (vitamin B9).

Selection

Fresh dill is widely available and can be found at most large grocery stores and fruit and vegetable markets.

When selecting dill, try to find the fresh herb over the dried herb, as it is more fragrant and delicious.

Look for bunches that are green and feathery with fairly upright stems. Dill wilts quickly after harvesting, so a little drooping is ok. Avoid bunches that look brown, slimy, or exceptionally floppy.

If choosing dried dill, shop at stores with high product turnover. Dried dill loses aroma and potency quickly. For this reason, see if you can smell the dried dill before you purchase it. Good quality dried dill will still smell potent and aromatic. Avoid dill that has little smell or a dusty color, as it is probably past its prime.

Dill seeds have a longer shelf like but the same rules still apply. In short, if it smells fragrant and looks good, it probably is good.

Storage

Fresh dill is fairly delicate and may only last two to three days in the fridge. The best way to store it is to place it stems down into a glass of water and cover its leaves with a plastic bag. This will ensure that the leaves stay relatively turgid and protected from damage from the cold.

Like all dried herbs and spices, dried dill weed or seeds should be stored in an airtight container in a cool, dry, and dark environment. Stored like this, they will last three to four months.

Preparation

Although fresh dill is rarely eaten solo, technically it doesn’t need any special preparation (other than a quick rinse) to be eaten.

However, fresh dill really shines when chopped finely and added to salads, cooked vegetables, sandwiches, pasta, and fish. It pairs particularly well with salmon and soft, mild cheeses.

Recipe: SALMON DILL NICOISE SALAD

Although a classic Nicoise salad is made with tuna, we think it’s nice with perfectly cooked salmon, which is a perfect match with fresh aromatic dill. Nicoise salad has all the light and vibrant flavors of a salad, with a satisfying heartiness too.

Ingredients

wild salmon, fresh or thawed

2 filets

extra virgin olive oil, plus extra for drizzling over salmon

3 tbsp

lemon, juiced

1/2

dijon mustard

2 tsp

garlic, finely minced

2 cloves

honey

1 tsp

sea salt

1/4 tsp

boston lettuce leaves, torn

3 cups

baby potatoes, boiled

1 cup

green beans, steamed

1 cup

cherry tomatoes, sliced

1 cup

black olives

1/2 cup

dill leaves, chopped

1/2 cup

Directions

Prep Time:

10 minutes  
Cook Time:

10 minutes  
Yield:
2 servings

First, cook your salmon filets: Preheat the oven to 400 degrees Fahrenheit and line a pan with parchment paper. Drizzle the salmon filets with olive oil, and season with salt and pepper. Place filets skin-side-down on to the parchment and place the pan in the oven. Salmon takes about 4-6 minutes per half inch of thickness to cook. Most filets are about an inch thick at the thickest part, so begin checking the salmon at about 8 minutes in. Salmon is cooked when the flesh has turned opaque and flakes easily with a fork.

While the salmon is cooking, make the dressing: In a jar, add olive oil, lemon juice, mustard, garlic, honey, and salt, and whisk together until combined. Set aside.

Divide lettuce, cooked potatoes, cooked green beans, tomatoes, and olives between two shallow bowls. Place salmon over salads, sprinkle with dill and drizzle with dressing. Serve immediately.

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Related Foods

Health Benefits of Dill Weed | Healthy Eating

Dill weed doesn’t actually come from a weed. The dill plant is a culinary herb that produces yellow flowers and feathery leaves that are valued for their flavor, as well as their ornamental contribution to gardens. Dill weed helps support your immune system by providing vitamins A and C.

Basics

Dill weed refers to fresh or dried leaves from the dill plant. It shouldn’t be confused with dill seeds, which come from the flowers and are primarily used for pickling. Dill weed and dill seed contain different oils that give each a slightly different flavor. Dill weed contains fiber, calcium, magnesium, potassium and B vitamins, but you’re not likely to get these nutrients because they’re present in such small amounts and you only need to use one-half teaspoon to 4 tablespoons of fresh dill weed to season a dish that serves four people. When the portion of dill weed you’ll eat is this tiny, the nutrients are so diluted that it doesn’t provide even 1 percent of the daily value. One tablespoon still provides measurable amounts of vitamins A and C.

Vitamin A

In addition to its role in vision, vitamin A keeps skin healthy by regulating the growth of new cells that continuously replace old ones. This helps support the immune system, because skin forms a barrier that prevents germs and toxins from getting inside your body. Vitamin A also has a direct role in the immune system, where it helps produce cells that control the immune response and destroy viruses and bacteria. One tablespoon of fresh dill weed has 43 international units, or about 1 percent of men’s and 2 percent of women’s recommended daily intake of vitamin A.

Vitamin C

Vitamin C stimulates the production of cells in the immune system that destroy bacteria. Some immune cells produce free radicals that are beneficial because they kill bacteria, but that would harm healthy cells if they weren’t neutralized by vitamin C’s antioxidant ability. Vitamin C keeps skin strong by producing collagen. It’s also a normal component of skin, where it helps prevent damage from sunlight. You’ll get 0.5 milligram of vitamin C from 1 tablespoon of fresh dill weed. Men need 90 milligrams and women should get 75 milligrams daily.

Flavonoids

Flavonoids are a group of substances produced by plants that function as antioxidants. Dill weed contains four flavonoids, including quercetin, which continues to be studied for its potential health benefits. One tablespoon of fresh dill weed provides 1 milligram of quercetin, about the same amount you would get from one-half cup of sweet green peppers. Quercetin prevents inflammation and may also reduce the risk of cancer.

Serving Tips

When you’re cooking with fresh dill, discard the stems, use only the leaves and add them toward the end of cooking because heat diminishes dill’s flavor. Mix dill weed with plain yogurt and use it as a dressing for carrots, cucumbers or peas. Toss fresh dill with cooked potatoes and roasted vegetables. A pesto made with dill weed, olive oil, garlic, walnuts and Parmesan cheese is a topping that you can use with fish and chicken.

References

Writer Bio

Sandi Busch received a Bachelor of Arts in psychology, then pursued training in nursing and nutrition. She taught families to plan and prepare special diets, worked as a therapeutic support specialist, and now writes about her favorite topics – nutrition, food, families and parenting – for hospitals and trade magazines.

Delightful Dill Medicine benefits + recipes

When asked, “what’s your favourite herb?” I rarely hear “DILL” as the answer. This, often overlooked herb is, however, to be found in the top 10 list of herbs “always on hand” for culinary herbalists and famous chefs around the globe. It’s in many of our traditional dishes and is so much more than a simple ‘pickling’ ingredient! What do YOU do with dill? 
Dill Medicine is ‘ages’ old and can be an important herbal healer. Whether it’s Dill Weed or Dill Seed, I have some ideas to share about this ‘workhorse’ of the herbal world.

The wispy and fern-like leaves of Dill have a sweet distinctive taste and are best used fresh. Dill is available at farmers’ markets during summer and early fall. I have grown it, and some years are more successful than others. Dill has a bad habit of ‘bolting’ during the first heat spell of a Toronto summer, which can be in June, and there goes the dill. When I am organized, I plant it several times during the spring and summer to enable a small supply to thrive for my own use. It does not last long in the fridge but freezes well. I always purchase some from local markets in early September and make my annual goodies with it, freezing the rest in small bunches or in ice cube trays in broth or water.
By the way ~ some chefs are now using dill pollen (as in from the dilly flower above) in their cuisine!

Dill Medicine Highlights:

Probably the first thing that comes to mind regarding delightful Dill (Anethum graveolens), is the gentle soothing way it works with our digestive system ~ from infant to elder. Dill weed aids digestion and calms upset tummies and Dill seed does too! In fact, people chomping or sucking on dill seeds is reported in biblical times, to help avoid indigestion and hiccups.
As one of my favourite ‘carminatives’, dill can both prevent and relieve gas and bloating.*  As an anti-spasmodic, it helps with both gassy tummies and cramps in general.

I sometimes add a little tinctured dill to a sleep remedy to add flavour and another helper when soothing, sedating and calming elements are needed. 

Dill is anti-inflammatory and has a long tradition of being used to help to improve arthritic conditions. So many herbal friends ARE anti-inflammatory in nature, and so I always encourage you to find ways to add these life-enhancing herbs into your meals! I am talking about graduating from “garnishes” to making sure there’s enough to taste and go to work for us!

Dill Seed is an excellent source of Calcium, as 1 tablespoon dill seed = 100 mg Calcium. It’s easy to make a very simple “high Calcium tea” –> Just add 1 tablespoon of dill seed to 1 cup of just boiled water. Stir. Allow to steep until warm and drink.
*check out the glossary under ‘articles’ above for reference to any unfamiliar terms.

Essential oils of dill are anti-bacterial, anti-microbial and anti-fungal as well as anti-congestive and anti-histiminic too.
If you think about it, we can all benefit from a cup or two of dill seed tea to calm and soothe our digestion, add calcium to support bone health and enjoy the anti-microbial (etc) attributes at the same time!

Have you ever heard of “meetin’ seeds”? Years ago, folks carried a combination of seeds wrapped in a hankie or tucked into a pocket, when attending church to freshen breath, stave off hunger pains and relieve gas. Hey! They were onto to something there. Why not create our own blends and have on hand, during this busy life, to see us through a meeting or an appointment!? We can each make our own blends but if you want to honour the tradition, here’s the recipe:
Meetin’ Seeds:  Caraway + Dill + Fennel seeds mixed together. That’s it! All we need now is a small container, and we’re set. I’m going to do this and see if I actually make use of the ‘new habit’. 

Does that Calcium Tea, above, remind you of anything? Have you ever heard of “Gripe Water”? There are several companies around the world that make a version of this concoction, which mothers have used for centuries to calm a colicky baby. It’s easy enough to make the original version,  and there are combinations which work well, too. If you are a mom or know a mom with a wee one with possible digestive issues, give these ideas a try ~ and please pass along. We don’t need to purchase commercial concoctions when the lovingly prepared home-crafted herbal remedy works well.

Dill Medicine includes “dill” gripe water:

Use 1 tablespoon of Dill seeds per cup of water. Make a small or large amount, that’s your choice. Some moms prefer to make a larger batch to use over a 2-3 day period.
Boil water.
Measure the dill seeds. source: The Good Herb. Hurley, Judith Benn (William Morrow & Company)

 An article about Dill would not be complete without a nod to dill’s participation in “pickling”.
Here’s a wonderful combination from Karen England from the IHA Herb of the Year book available here

Karen’s Pickling Spice Blend:

2 tablespoons dill seeds
2 tablespoons yellow mustard seeds
2 tablespoons celery seeds
2 teaspoons black peppercorns2 teaspoons coriander seeds
6-8 bay leaves, crumbled, medium fine
1-2 small red chilis, broken or chopped medium-fine, including seeds

Mix and store in glass jar with good lid.

Connect with Karen England from Edgehill Herb Farm here.

Let’s not forget sweet and feathery and so pretty: Dill Weed.
Dill Medicine includes using this delightful herb in all manner of dishes. Eat your medicine!
What do you like to do with dill?

I love to add into egg dishes, make cucumber salad, enjoy with smoked salmon, red onions & capers.
I tincture dill weed and dill seed and use in herbal formulas. Some years, I do make pickles and some years I don’t have the time. I love the scent of dill and the taste too. It’s such a versatile herb, with it’s gentle but still powerful attributes.
Probably twice a week, all summer long and even into autumn, I make a well-loved Cucumber salad with Dill

It’s easy to make and well loved. This recipe makes enough for hearty portions for a 4 people. Adjust the amount based on your needs. It tastes better the next day and will keep for 2-3 days in the fridge

Cooling Cucumber Salad with Dill

Ingredients

• 2
  English cucumbers
  or 3 field cukes
• 2-3
  tablespoons
  sour cream or yogourt
• sea salt + fresh ground pepper
• 2-3
  sprigs dill weed

Instructions

1. Peel the cucumbers

2. Slice thinly into a bowl

3. Add a little salt and toss to mix

4. Leave the bowl on the counter, covered or not, for 3-4 hours

5. Drain water off, reserving the cukes

6. Add 2-3 tablespoons of yogurt or sour cream

7. Toss to cover completely.

8. Use a pair of kitchen scissors to snip the dill into small pieces

9. Add to the mixture and use a spoon to gently turn the slices, so that the dill is blended

10. Keep refrigerated until just before serving.

11. Garnish with a sprig of dill if desired.

Recipe Notes

This dish is so refreshing and cooling and goes with almost any summer meal!
Enjoy.

Dill goes very well with trout or salmon. Here’s a recipe for creating smoked salmon at home with dill accents.
My other most used ‘dilly’ recipe comes from my dear friend Rob, who treated us to this festive appetizer, years ago. It has become a favourite in my home.

Cucumber Canapes with Dill ~ two options here.

Love to hear your own personal DILLY faves! Please share!!

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Magical Dill – Protection against Curses and Nightmares

Botanically known as Anethum graveolens, dill is a member of the carrot family—closely related to cilantro, parsley, and anise. Dill is the sole species of the genus Anethum. This aromatic herb is native to southwestern Asia, and as an adaptable plant is domesticated in many parts of Eurasia and North America. Dill is a slender annual herb that grows as high as 20-40 inches (45-100 cm).

Lullaby Plant

Dill is native to southwestern Asia and an established herb in many parts of Eurasia and North America. The world ‘dill’ is derived from the Old Norse (a North Germanic language that was spoken in the 9th to 13th century) word ‘dylla’ or ‘dilla’ meaning to lull, sing a lullaby, to sooth children –indicating the soothing and calming effect of dill. Many parts of the world have believed in protective powers of dill. The ancient Romans believed that dill would bring good fortune –they valued dill as a symbol of vitality, joy, and pleasure.

Curses and Nightmares

People in many different parts of the world have believed in the protective power of dill. In the Middle Ages, dill was one of the herbs used by magicians in their spells and charms against witchcraft. For example, in England it was used to counteract the evil influence of spells and was believed to be especially powerful worn next to bare skin. According to one mystical belief, it helped hanging stalks of dill over your baby’s cradle to keep away bad dreams and calm your child. Sometimes when being troubled by witches or having nightmares, the only thing that could help … was placing some dill seeds under the pillow.

Excellent Seasoning

Dill has been used as a seasoning for centuries. The leaves and fruits, usually referred to as seeds of the dill are widely used in cooking. Even the flowers of dill are edible. Chopped dill leaves are served as a popular additive for salad seasoning and garnish. Dill goes well with sour cream, melted butter, potatoes– the list goes on and on! Dill’s leaves are an excellent supplement for fish, particularly salmon and herring. Actually, dill is superior paired with any kind of seafood. Fish is traditionally served with a dill sauce or cooked in a bed of dill. In the autumn season I like to pickle different vegetables, mainly gherkins. Can you imagine how sad it would be to taste the gherkins without dill? It’s just not the same!

Ancient Herb

Dill is an excellent source of vitamin C, B group, calcium, iron and magnesium. Dill has a very long history in the use of herbal medicine. The leaves and seeds of dill contain the carvone-rich essential oil that is traditionally used to treat digestive disorders. Dill’s essential oil has stomachic properties, meaning that it keeps the stomach healthy, toned and functioning properly. Dill can help control infections and get rid of excess salt and fluid to help lower blood pressure and make it easier for your heart to pump. Dill’s beneficial effects are extraordinary wide—it can be at the same time a stimulant, boosting your energy and a sedative, improving your sleep.  

More about the Magic

According to a one belief, dill is a plant that helps to attract love and abundance. Hence just putting some dill seeds in your wallet or planting some dill-plant in your kitchen garden will ensure that you will always have all the resources you need.  This aromatic plant can even protect you against envious people.

Here are some more fun recommendations: put some dill’s seeds in your shoes on your wedding day or when going for a job interview to ensure success. Now I will be honest with you – I have never tried the magical properties of dill –just in food recipes. If you have exciting experiences with dill, and are inspired to share, I am very eager to hear them.

What Is Dill Good For?

Delving into dill

Botanical name: Anethum graveolens

Dill is a versatile herb that pairs well with a wide array of dishes, from soups and salads to stews. Originally cultivated in the eastern Mediterranean region and western Asia, this herb is an annual plant in the celery family. The leaves of dill, also known as dill weed, are aromatic and have wispy, feathery appearance, while its seeds are oval-flat and are often used as a spice because of their pungent flavor.^1,2

Growing dill at home is easy. This plant is not particular about soil pH or type, as long as it’s rich in organic matter. It grows well under full sun and is hardy against cold weather. Its size may vary according to type, but most reach a height of 18 to 40 inches. Dill leaves can be harvested any time, while the seeds are best harvested when they turn brown.³

Growing dill at home requires little or no work – just a few basics. The seeds sprout quickly and can be sown directly because they don’t like being transplanted. They need at least six to eight hours of direct sunlight every day, in a low or protected area if possible, because the tall stalks can be knocked down in high winds.

Keep in mind that fresh dill leaves wilt quickly. To prolong their shelf life for up to a week, spritz the stems with a fine mist of water, wrap them in a paper towel and put them in a resealable bag. Store them in the vegetable drawer. Dill seeds, on the other hand, are best used within six months when stored in a cool, dry place away from direct sunlight.⁴

Dried dill weed is widely available in grocery stores, but if you want to make the most out of this herb’s flavor, it’s best to use it fresh. Make sure that you don’t add dill leaves into your dish until just before it finishes cooking so you don’t lose the leaves’ flavor. Unlike the leaves, dill seeds become more aromatic when heated, so they’re often toasted in recipes.⁵

Health Benefits of Dill

The medicinal use of dill dates back in writing to Egyptian medical manuscripts from 3000 B.C.⁶ This herb is traditionally used to help soothe colic and abdominal discomfort in infants. It also has diuretic, carminative and stomachic properties, making it useful for various digestive issues, such as intestinal spasms and flatulence. Its seeds may also be chewed for fresher breath.⁷

According to a study published in Pharmacognosy Review, dill contains numerous phytochemicals that contribute to its pharmacological properties. Its stems, leaves and roots are found to be rich in flavonoids, tannins, terpenoids and cardiac glycosides.⁸ The essential oil extracted from the seeds contains high levels of phenolic acids, triterpenes and flavonoids, among others.⁹

Dill seeds contain carvone and limonene,¹⁰ which are monoterpenes found to have chemopreventive properties.¹¹ Limonene may also help dissolve cholesterol-containing gallstones and relieve heartburn symptoms.¹² In terms of nutritional value, dill is an excellent source of vitamin A and C, riboflavin, calcium, magnesium, folate and manganese. ¹³ To learn more about the nutrients that this herb has to offer, check out the nutrition facts table below:¹⁴

Dill Nutrition Facts

Serving Size: 3.5 ounces (100 grams), fresh

Calories	43
Total Fat	1.12 g
Saturated Fat	0.06 g
Trans Fat
Cholesterol	0 mg
Sodium	61 mg
Total Carbohydrates	7. 02 g
Dietary Fiber	2.1 g
Sugar	0 g
Protein	3.46 g
Calcium 208 mcg	Iron	6.59 mg

Studies Done on Dill

According to one study published in the Journal of Tropical Medicine, dill has antioxidant, antihyperlipidemic, antihypercholesterolemic, cardioprotective and antistress properties. Researchers also highlighted this herb’s ability to help reduce your risk for diabetes and cardiovascular disease by lowering your levels of triglycerides, low-density lipoprotein (bad cholesterol) and glucose, while increasing your “good” high-density lipoprotein cholesterol levels. ¹⁵

In another study, this time published in the Journal of Ethnopharmacology, researchers evaluated the anticancer potential of dill seed extract and found that it may help induce apoptosis and cell cycle arrest against cancer cells found in the liver, making it potentially effective for the management of hepatocellular carcinoma and other forms of cancer.¹⁶

Dill Healthy Recipes:

Cucumber Dill Salad with Lemon Vinaigrette

Procedure:

1. Thoroughly mix all the dressing ingredients in a container.
2. In a large bowl, put the lettuce, dill, cucumber and onion then drizzle with the dressing. Toss and serve immediately.

(Recipe adapted from Spend With Pennies
¹⁷)

Dill Fun Facts

Different cultures value dill for different reasons. In ancient Rome, this herb is seen as a symbol of good luck. Greeks, on the other hand, consider dill a sign of wealth. To ancient Egyptians, dill is a healing herb that can be used to ward off witches and increase libido.¹⁸

Summary

Dill is an ancient herb with many benefits and uses, and not just in the kitchen. Modern medicine has found dill to contain a long list of vitamins and minerals, including vitamins A, C and B6, calcium, iron, manganese and folate, among others.¹⁹ Dill also contains monoterpenes, flavonoids and other phytochemicals, which account for its pharmacological properties.²⁰

Dill is easy to grow indoors or outdoors. To make the leaves last longer after they have been picked, spritz their stems with some water, wrap them loosely in a paper towel and put them in a resealable bag. You can store them in your fridge for up to a week. When cooking, it’s best to add dill leaves at the last minute, as they tend to lose flavor the longer they cook.²¹

7 Substitutes For Dill Weed – The Kitchen Community

Dill weed is traditionally found in Scandinavian and German cuisines, but has grown in popularity the world over.

The plant is native to Russia and Western Europe and is used in a wide variety of dishes. It can also be referred to as dill leaves. 

The dill plant also has seeds that are used as a spice in cooking. They have a vastly different taste to the dill weed, with more notes of caraway.

The flavor is much stronger and slightly more bitter than that of dill weed. This means that they do not make a great substitute for one another.  

What happens if you are cooking a dish that calls for dill weed, but come to find out you do not have any in your home? We have found a selection of the best substitutes to use in place of dill weed. We’ve found your dill substitute.

What is dill weed?

Dill has been used for culinary applications for centuries. There are recipes dating back to the middle of the 17th century that combine dill and cucumber – potentially an early iteration of the dill pickle we all know and love. 

Dill weed refers to the leaves of the Anethum graveolens or dill plant. These are either fresh or dried and used as a dill herb in cooking with a dill leaf. It has a buttery and grassy taste. Many people say there are notes of lemon and anise in the herb too. 

Dill weed belongs to the same family of herbs as cumin, caraway, cilantro, fernleaf dill, anise, and fennel. It is a funny plant, in that it bolts (flowers) when the weather turns hot.

This alters the flavor of the leaves, making them more bitter and much less aromatic. This means that the period when dill is in season falls between the spring and the beginning of the summer. 

As it is a delicate herb, it should be added near to the end of the cooking process to preserve the flavors and aromas. It is commonly used with seafood, particularly salmon. It is also a key ingredient in many white sauces, potato salads, and with eggs. 

In the United States, the primary use of dill is as a flavoring for dill pickles. It is also a primary component of ranch dressing alongside buttermilk. 

Significance of dill weed

During the first century in Rome, dill weed was seen as a symbol of good luck and fortune. In Ancient Egypt, it was hailed as an aphrodisiac and was also utilized to scare off witches. In ancient Greece, the dill weed was a symbol of wealth and prosperity.  

Some people believe you should include lots of dill flowers in your wedding ceremony. They are believed to offer protection as well as bringing wealth, passion, and happiness to your home.

For this reason, some people will have bunches of dill flowers around their home. 

Where can you buy dill weed?

Most grocery stores should sell fresh and dried dill weed. 

Fresh dill will be found in bunches inside the fresh produce or herb sections of the store.

Good quality dill will have stems that appear freshly cut and the leaves will not be wilted. You should transport and handle it carefully to avoid damaging the delicate fronds.

Dried dill and dill seeds will be found in the spice racks of the grocery store. 

How should you store fresh dill weed?

To store fresh dill weed for the short term, wrap it loosely in plastic wrap and place it in the refrigerator.

If you are storing it this way, you should attempt to use it within a day or two. This is because the leaves are very prone to wilting and turning into mush.

For a slightly longer storage option, trim the stems of the dill. Place the dill bunch inside a glass of water and loosely wrap the exposed areas in damp paper towels.

Cover it with plastic wrap. This can be placed in the refrigerator and stored for up to a week. 

Alternatively, you can mist dill stems with water and wrap them loosely in paper towels. This can then be stored inside a zip lock plastic bag.

Place this bag in the vegetable crisper section of your refrigerator and store it for up to a week. 

You can also freeze dill to preserve the flavor for longer. You should finely chop the dill leaves, or place them in a food processor to do the job for you.

Pulse the leaves and add a drop of water. This will help to transform the leave into a paste.

Add this paste to an ice cube tray. Place this level in your freezer and allow it to freeze solid. Once frozen, transfer the cubes to a resealable and labeled freezer bag. Return to the freezer for storage.

What are the health benefits of dill?

Dill weed is believed to help soothe stomach issues, such as colic in babies. It has antibacterial properties and can be used to freshen breath (particularly in the case of dill seeds).

Dill is also believed to help stimulate milk production in lactating women. 

One serving of dill contains just under 10% of your recommended daily intake of Vitamin C. Dill is believed to lower blood cholesterol and blood sugar levels. It has been traditionally used for its medical benefits for many years. 

Basil

Basil is often used in Asian and Italian dishes and comes in a wide variety of colors.

It is strong and sweet and has a huge number of different uses. 

Chervil

Chervil belongs to the same family of plants as parsley, tasting somewhere between that and licorice.

It belongs to the same family as parsley and has a mild licorice taste. 

Fennel

Fresh fennel has delicate and feathery fronds that are very similar in appearance to dill weed. This can be used as a direct substitute for dill weed with little alteration in flavor profile and aesthetics.

This is a great substitute for garnishing purposes as they look almost identical.

The stems can also be used in place of dill in cooked dishes. They have a slightly sweet taste, reminiscent of that of licorice. 

Parsley

Parsley has a mild flavor and it will not overpower the other flavor profiles in your dish. 

Rosemary

This is a common herb in Spanish, Italian, and French cuisine.

It works perfectly when combined with sauces, meats, potatoes, and salad dressings. 

Tarragon

Tarragon is a good substitute for dill weed. The scent and flavors are very similar to dill, but the herb is much more resilient.

This means that it can be added to cooked dishes earlier on than dill weed. It is particularly effective when used as a dill weed substitute in sauces and soups. 

If you have fresh tarragon to hand, you can use it as an exact substitute. This means you would use the same quantity of fresh tarragon as your recipe dictates of fresh dill weed.

If you are going to use dried tarragon, we suggest a substitution rate of 1 teaspoon dried tarragon for every tablespoon of fresh dill weed. 

Thyme

Thyme comes from the same family as mint. It has a strong flavor and is common in Mediterranean cuisine. 

This is a perfect substitute for dill weed when you wish to make stew, roast, or bake foods. This is because it can hold up to heat much better than sill weed and can also be cooked for longer with little deterioration in taste.  

Dried dill

As a bonus substitute, you can use dried dill as a substitute for fresh dill weed. This has been freeze-dried to retain the aromas and flavors for longer than fresh herbs would. 

To directly substitute dried dill for dill weed, you will need to use 1 teaspoon of the dried version for every tablespoon of fresh dill weed specified. 

How can you grow your own dill?

Dill is an annual herb that grows yellow flowers as the weather warms up. You should not move dill once it has grown roots.

This means that you should sow the seeds directly into pots for your windowsill, or outside in your herb garden where you intend it to stay. 

You should sow the seeds from mid-spring to summer in 1cm deep rows, covered lightly in soil. The resultant seedlings should be thinned when they are large enough to handle and set 15cm apart. 

They should be watered regularly and the soil should not be allowed to dry out. Do not overwater the plants, and use garden canes to support them and prevent them from falling over.

Do not plant dill near to fennel. This is because both seedlings have a tendency to cross-breed and the offspring do not taste nice. 

Harvest dill during the spring and summertime. Based on personal experience, growing dill is quite easy.

Frequently Asked Questions

Can you use dill seed instead of dill weed?

Dill seed is not an ideal substitute for dill weed. Which may come as a surprise to the casual cook! The great thing about dill is that you can eat the whole of the plant. This means not only can you eat those delicious leaves, but you can also eat the tasty bulb and the plant’s seeds, too.

However, dill seeds have a much more potent flavor. This tends to be camphorous in tone, and can be quite bitter. Dill leaves tend to have a much more delicate flavor, so it may be frustrating to learn that you can’t substitute parts of the same plant for your recipe. It does depend on the recipe, of course. 

If the recipe states that you can substitute dill seed for dill weed, you will need to use much less of it. If the recipe calls for a tablespoon of dried dill, you should opt for half a teaspoon of dill seed.

What is the difference between dill and dill weed?

There is no difference between dill and dill weed, because this basically refers to the same plant. However, there are different parts of the plant that can be used in cooking. 

Dill is a fantastic herb to use in cooking because you can use the whole of it in your recipes. Different parts of the plant will produce different flavors, which can produce very different dishes. Interestingly, you can also use dill both fresh and dried.

Dill seed typically refers to the fruit aspect of the plant. This has a stronger, more bitter flavor than the leaves. The leaves of dill weed have a milder, grassier flavor. Some people taste more of a lemon or aniseed taste to dill weed, too. On the whole, dill tends to be a sensitive herb, so should be added towards the end of the cooking process.

What tastes similar to dill?

While there are as many as 7 different substitutes for dill weed, not all of these have a similar flavor to the herb in question. There are 2 different herbs that are similar in taste and appearance to dill, and which make for an excellent last minute replacement if you haven’t got any dill weed in your store cupboard.

The first herb that tastes and appears similar to dill is fennel. This herb has very similar leaves to dill weed, so you could be forgiven for mistaking one for the other at a glance. Fennel has a more aniseed flavor, but this does taste quite similar to the more potent varieties of dill. Fennel in particular makes for a great garnish substitute for dill because of how similar they appear.

Tarragon would be our next choice in terms of similar flavor. This herb is also more resilient than dill, so can be added earlier in the cooking process. Fresh tarragon can be used in the same quantities as fresh dill.

Can you substitute cilantro for dill?

If you were really struggling to find similar tasting herbs to dill, you can indeed use cilantro. The flavors of these two herbs are markedly different, however, they do both belong to the same family tree. 

It’s worth noting that cilantro can be quite potent when used in large quantities, so we would suggest using it sparingly. If the recipe calls for 1 teaspoon of dill seed, you should use 1 teaspoon of cilantro. If it calls for more dill weed, you should pare it down appropriately so as to not overwhelm your dish.

If you’re wanting a substitute for dill that tastes similar, we’d suggest going for tarragon.

Summary

There are many different substitutes for dill weed that would work well in a variety of recipes. 

The closest substitute is tarragon and this should always be your first call, although any would work in a pinch.

Dill – description of the ingredient, instructions for use, indications and contraindications

Description of dill

Dill is a genus of the Umbrella family. The only species belonging to it is garden dill, or odorous.

The plant has a pronounced anise smell. Its leaves, stems and seeds are used in cooking, cosmetology and folk medicine.

Dill composition

Dill is a valuable food product. It is rich in vitamins: B₁, B₂, B₅, B₆, B₉, A, C, E, PP.Its mineral composition is no less diverse, represented by zinc, iron, potassium, magnesium, sodium, phosphorus, calcium, manganese. In addition, greens contain essential oils, fiber, oleic, palmitic, petroselinic and linoleic acids. Its calorie content is minimal: 43 kcal per 100 g.

Pharmacological and useful properties

Dill is a storehouse of vitamins. 100 g of greens contains 27% of the daily value of retinol, 14% – ascorbic acid, 2.5% – riboflavin, 4% – carnitine, 1.5% – pyridoxine.In addition, it is able to provide the body with 8% of the required amount of iron, 2% – calcium, 6% – manganese.

Dill improves the functioning of the gastrointestinal tract by stimulating the secretion of digestive juice and eliminating constipation and flatulence. For this, a decoction of seeds is used, which can even be given to babies.

The plant strengthens bones, accelerates the healing of cracks and fractures, and prevents the development of osteoporosis. It also has a beneficial effect on the cardiovascular system.The main therapeutic effects of dill in this area are lowering pressure, reducing permeability and strengthening the walls of blood vessels.

Attention! Due to its rich vitamin and mineral composition, dill improves immunity and is an effective remedy for the prevention of colds and viral diseases. In addition, it relieves inflammation, liquefies and removes phlegm.

The plant has a uroseptic effect, and therefore is used for cystitis, urethritis and incontinence.All of these diseases can be eliminated by taking dill broth regularly and for a long time.

Dill is a sedative and sedative. The hot infusion helps to avoid nervous breakdowns and improve the quality of sleep.

Contraindications and side effects

Dill should not be eaten in case of hypersensitivity to the essential oil it contains, as it is a strong allergen. The plant is contraindicated in hypotension, as it lowers blood pressure.

Attention! Dill can enhance the contraction of the smooth muscles of the uterus, so it should be excluded from the diet during pregnancy.

Applications and standards

Decoctions are made from seeds, herbs and branches of dill, used to lower blood pressure and restore heart rate. To enrich the body with vitamins and minerals, you can chew fresh dill. Green gruel is used to treat wounds and abrasions, whiten the skin.

Dill juice is effective against acne and pimples.To remove excess fluid from the body and relieve swelling, you can combine it with water. Dill compresses are applied to the eyes after a long stay at the wheel or computer. Fresh herbs are useful for everyone who has no contraindications.

Medicinal properties, description, benefits, indications, use in medicine

Content

Fragrant dill – general information

Fragrant garden dill is cultivated everywhere.In a number of countries (Australia, Central Asia, the Baltic States, the USA, the Caucasus, southern Russia), the plant is a wild crop. Due to its spicy sweetish taste, odorous dill is used in cooking, soap-making and confectionery industries. In the food industry, it is used as a seasoning and flavoring agent. In pharmaceuticals, all parts of the plant are used – especially seeds and roots, as well as inflorescences, fruits and leaves.

Dill is an annual herb from the Umbelliferae or celery family, which is characterized by a spicy aroma and a bright specific smell.It is distinguished by a single stem with numerous branches at the top. Dill inflorescences are complex, in the form of an umbrella, the diameter of which has a diameter of up to 15 mm. In fragrant dill, the seeds are egg-shaped, and their ripening occurs in mid-summer – early autumn.

The plant contains vital components – iron, phosphorus, manganese, selenium, calcium. Dill also contains a number of acids:

• nicotine;
• palmitic;
• linolenic;
• ascorbic acid.

Since the vegetable culture contains essential oil and phytoncides, it has antiseptic and anti-inflammatory properties. This allows you to use the fruits of fragrant dill in the fight against viral diseases, as well as when coughing. In particular, the seeds of the plant are used to stimulate bronchial secretion. In particular, the properties of dill are valuable for viscous sputum or dry cough. Infusion from the roots of the plant lowers blood pressure, stimulates the secretion of the mammary glands.The plant also has a diuretic effect, so it should be used with caution by people with urolithiasis and a lack of potassium in the body.

Procurement of raw materials

Procurement of the fruits of fragrant dill for medical purposes occurs when the seeds of the plant are 50% ripe – in the middle of summer (early or mid-July). A sign of the readiness of the plant is the brown fruits of the umbrellas. The inflorescences are cut and dried in bunches, previously wrapped in cotton cloth.In this way, the umbrellas can be protected from shedding. After the inflorescences are completely dry, they must be threshed and then scattered in glass containers. Additionally, chopped dill fruits can be placed in a dryer and kept at a temperature of 30-40 ℃ until the required state.

Medicinal properties of dill

Dill and its benefits

Dill infusions are used in the treatment of colds, neuroses, disorders of intestinal motor activity, hypertension, angina pectoris, and bronchitis.It is used as a lactation stimulant. Dill is used externally to treat eczema and pustular skin inflammation. Its anti-inflammatory and antiseptic effect helps in the treatment of eye diseases – conjunctivitis.

Decoctions and infusions of dill can be used in the treatment of kidney stones and pyelonephritis (in the absence of contraindications). The plant is used as a sedative for insomnia. Dill is known for its antispasmodic properties in colitis, coronary insufficiency – appropriate drugs are made from it (for example, “Anetin”).Moreover, the leaves of the plant contain 3 times more ascorbic acid than citrus fruits.

Dill: contraindications for use

Dill must not be consumed by people with hypersensitivity to its essential oil, as it belongs to strong allergens. The plant should not be used in large quantities for those who suffer from hypotension – low blood pressure. Also, dill should not be consumed during pregnancy – it can cause premature birth, as it enhances the contraction of smooth muscles.

Care should be taken when using dill for any purpose for people who suffer from high acidity of the stomach, reduced blood clotting, as well as chronic diseases and poor eyesight. It is recommended to undergo a preliminary consultation with a doctor in order to establish possible contraindications for taking the plant, since dill can be harmful to health in some cases.

Dill: planting and care

For odorous dill, winter hardiness is a characteristic feature.The plant can withstand light frosts. Thanks to these features, dill can be planted in open ground twice a season. Disembarkation can be carried out in mid-October, if frost has not come at this time. To do this, prepare rows up to 3-3.5 cm deep at a distance of 20 cm from each other. Fertilizers are applied to the ground and dill seeds are planted, increasing the planting rate by 25-30%. Also, the plant is planted in early spring – it is recommended to germinate the seeds in advance. The optimum temperature for planting is from +15 to + 20 ℃.If you need to get dill seeds, it can be planted in the summer at a temperature of at least + 15 ℃. The planting rate for a plant is 2 g / m2.

In order for odorous dill to give a good harvest, the plant is watered every 2-3 days. It is necessary to loosen the soil only after strengthening the seedlings every 2-3 weeks.

Based on materials:

1. Maznev NI The Golden Book of Medicinal Plants / NI Maznev. – 15th ed., Add. – M .: LLC “ID RIPOL Classic”, LLC Publishing house “DOM.XXI century “, 2008. – 621 p.
2. Maznev N. I. Travnik / N. I. Maznev. – M .: OOO “Gamma Press 2000”, 2001. – 512 p. from Fig.
3. Tovstukha Є. S. Phytotherapy / Є. S. Tovstukha. – K .: Zdorov’ya, 1990 .– 304 p., Il., 6.55 arch. il.
4. Chukhno T. Big encyclopedia of medicinal plants / T. Chukhno. – M .: Eksmo, 2007 .– 1024 p.
The information is provided for informational purposes only and should not be used for self-medication.

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Useful properties of dill for the human body, use and contraindications

Dill is known as a seasoning for various dishes.It is added to salads and hot dishes for a special aroma and taste. However, dill is not just a seasoning. It has many useful properties that are actively used in folk medicine and cosmetology. Dill can be found on the site of almost every gardener, but not everyone knows about its useful properties and applications.

Contents:

Composition and useful properties of dill

Dill is not only useful, but also low-calorie plant.Energy value per 100 g of herb is only 40 kcal. For this reason, dill is actively used in dietary nutrition. It is very simple to grow dill on the site, but there are many benefits from it. Dill is consumed in its pure form, dried, added to marinades and pickles.

The beneficial properties of dill for the human body have long been known. It was used not only for food, but also for the treatment of various diseases. Dill contains:

• Vitamin A. It is a vital antioxidant.It is essential for health and beauty. Vitamin A strengthens the skin, hair and nails, supports vision, strengthens the immune system. It is recommended to use this vitamin in the form of food, since this way it is better absorbed by the body.
• Vitamins of group B. Vitamins of this group are involved in cellular metabolism and are very useful for the body. Each of them has its own biological significance. Experts confirm the benefits of B vitamins for the nervous system. They help protect against stress and also prolong the youthfulness of the skin.
• Vitamin E. Tocopherol is a powerful antioxidant that protects cells in the body from free radicals. Also, vitamin E normalizes the level of sex hormones in the body, helps to normalize the reproductive system.
• Beta-carotene. It is a plant pigment that strengthens the immune system. Its benefits for the cardiovascular system are undeniable. Beta-carotene decreases the likelihood of developing strokes and heart attacks.
• Vitamin PP. This vitamin has a beneficial effect on the digestive system, helps the body resist stress, and lowers blood cholesterol levels.
• Sodium. Sodium maintains a normal water-salt balance in the body, promotes normal kidney function, and normalizes neuromuscular conduction.

Dill is rich in other vitamins and microelements. It has a pronounced bactericidal property, increases immunity, and helps to strengthen the general body.

Application in traditional medicine

Traditional medicine is rich in recipes, among the ingredients of which there is dill.The most popular are dill seeds, fresh and dried. They are high in flavonoids and essential oils. It is especially often recommended to take dill seeds for women to restore lactation and normalize the menstrual cycle.

Dill in folk medicine is used in the following cases:

1. For diseases of the respiratory system. Aromatic dill has excellent anti-inflammatory properties. For diseases of the throat, upper and lower respiratory tract, ARVI, dill can be chewed, drink decoctions from it, and inhaled.Dill not only stops the inflammatory process, but also removes the phlegm accumulated in the bronchi.
2. For diseases of the genitourinary system. Dill seeds normalize kidney function, and also help to normalize the level of sex hormones. Women with the help of a decoction of dill treat dysmenorrhea and other menstrual irregularities.
3. For diseases of the gastrointestinal tract. Dill is a well-known carminative. With bloating, a decoction of dill seeds helps to quickly solve the problem, remove gases. Such a remedy is recommended even for infants with colic.
4. For lactation disorders. If the amount of milk decreases during lactation, dill will help increase milk production. The grass is harmless to a child.
5. For eye inflammation. Traditional medicine recommends a remedy with dill seeds for fatigue and redness of the eyes. The seeds are boiled in gauze, cooled and applied to the eyelids for 15-20 minutes. It is believed that this procedure also smoothes fine wrinkles.
6. Dill also helps with skin diseases. For example, lotions and masks are made from the broth, which relieve inflammation from the skin, fight acne.If there are boils and abscesses on the skin, apply fresh dill gruel to the affected skin. After such procedures, the likelihood of scarring is reduced. With a decoction of dill, you can wash wounds and abrasions so that they do not fester.

The use of dill in cooking

It is difficult to imagine a more popular and widespread spice than dill. This plant adds a special delicate aroma to dishes, goes well with vegetables, meat, fish. In cooking, dill is used almost everywhere:

• When making marinades for meat, dill is added to add spice and aroma.
• Fresh and dried dill is added to soups, cabbage soup, borscht.
• Aromatic dill is often served with meat. In this case, you can use dried dill, adding it at the end of cooking, or fresh, which is sprinkled after serving.
• Any sauce will be tastier if you add a little seeds or fresh dill herbs.
• Dill is also used in baking. It complements savory pastries well: pies, tortillas, meat pies, pizza.
• Aromatic oil is also obtained from dill, which is used by culinary specialists.If you choose high-quality oil, you can substitute it for dill in the cold season, when it is difficult to find fresh.

It is worth remembering that the benefits are preserved only fresh and dried. If dill has been cooked for a long time, it loses its beneficial properties, and the aroma becomes much weaker.

Harm and contraindications

There are practically no contraindications for the use of dill. Rarely, but there is an individual intolerance to this plant.Before using medicines based on it or eating it, it is worthwhile to test for an allergic reaction.

Dill can be taken during pregnancy. In a small amount in dishes, it will only benefit. But you should not abuse this spice while carrying a child.

It is also worthwhile to take dill decoctions with caution during menstruation – dill tends to thin the blood, which can increase bleeding.

Dill normalizes the cardiovascular system and lowers blood pressure.For this reason, hypotensive patients need to be careful when consuming large quantities of dill.

Tips for selection and storage methods

Any fresh herbs must be stored correctly so that they do not deteriorate for a long time. But first you need to choose the right one. In the store, you need to choose only fresh dill, which smells strong. If the aroma is already weak, and the greens have wilted, such dill will not be stored for a long time. It is worth remembering that the presence of damage and dark spots on the greenery significantly reduces the shelf life.

When buying, you should pay attention to the color of the leaves – they should be green, saturated, without darkening and traces of wilting.

If the leaves stick together, it is better to refuse to buy such dill. Even frozen dill should be bright green and look fresh. The presence of yellowed leaves is not allowed. You need to buy dry dill. If the leaves are damp, the greens will quickly deteriorate and rot. It should be washed only before use.

You need to store dill as follows:

1. First, the dill must be prepared for storage. If there are damaged or withered branches in the bunch, they must be removed and separated from fresh herbs. They will not be stored and will not add any special flavor to the dishes.
2. Fresh dill can be stored in the refrigerator or placed in a small jar of water. So fresh dill will stand for 2-3 days and retain its aroma and taste.
3. Greens can be stored in a container, but there must be openings for air ventilation.In this form, dill will stay in the refrigerator for a week and will not lose its properties.
4. If you want to keep the dill even longer, a month or two, you first need to rinse and dry it, then chop it finely and store in a glass jar.
5. It is believed that dill will last longer in the refrigerator if you put a bag with half a fresh onion in a bag with a half of a fresh onion if not washed greens. The bulb must be constantly renewed so that it does not lose its properties.
6. In winter, the easiest way to store dill is dried.Dried dill does not require special storage conditions. It is enough to protect it from moisture.

More information can be found in the video:

90,000 Medicinal properties of dill – use and contraindications – 4 Seasons of the gardener

Dill: medicinal properties and contraindications, health benefits and harms

Since ancient times, folk healers have noticed what medicinal properties contains dill , the healing power of which helps to heal many diseases.And they used it to treat various ailments. Secrets of decoctions, infusion of dill were carefully passed down from generation to generation. From healer to healer, and also, from mother to daughter, from grandmother to granddaughter. What kind of diseases they have not been treated! Let’s take a closer look at your favorite garden culture – dill and its useful properties .

Contents of the article:

Medicinal properties of dill

Today everyone knows that herbs, if they do not replace medicines, certainly serve to help them.Dill is no exception.

In addition to the mouth-watering aroma that you can recognize with your eyes closed, dill seeds have valuable useful properties.

In folk medicine, the medicinal properties of dill seeds are used in the preparation of:

• Tinctures on vodka, alcohol.
• Water infusions, decoctions.
• Oil extracts.

The fragrant dill seeds are rich in vitamins E, C, A. It contains an ocean of minerals – sodium, iron, copper, zinc, phosphorus, potassium, calcium.

The beneficial properties of dill are excellently manifested not only in the treatment of colds, but also to strengthen the immune system, normalize metabolism.

The experience of generations shows: if you put healthy dill in food generously, from the heart and without saving, then trips to the pharmacy will be, if not forgotten, then they will become much less frequent.

Useful properties of dill will relieve ailments

Our grannies also treated dill as something not serious.Didn’t care about planting it on purpose. It grew, and it is still growing, many summer residents are at ease: it sows itself, grows itself. But in vain! After all, the health benefits of dill are obvious. It is so good that it helps with diseases:

• liver;
• kidneys;
• hemorrhoids;
• hearts;
• eliminates insomnia, soothes nervous tension.

The phytoncides included in the plant are able to eliminate inflammation of the upper respiratory tract and remove phlegm.Dill juice eliminates arrhythmia, helps with chronic coronary insufficiency.

And also, the properties of dill are useful in atherosclerosis. It dilates blood vessels and lowers blood pressure in hypertensive patients. Prevents attacks of angina pectoris and migraine, exhausting a person.

Dill Treatment: Recipes

It has long been known that dill is dried, frozen, eaten fresh in soups, salads, marinades. Medicinal teas are brewed, insisted on a water bath.The essential oil, obtained from the leaves and seeds of dill, is sold in pharmacies. They solve hearing problems – eliminate tinnitus.

The medicinal properties of dill suppress putrefactive processes in the intestines. They create conditions for the development of beneficial microflora. Fight parasites in the human body. And also, the healing properties of dill are used for gastritis and pancreatitis. Health benefits manifested:

• in the normalization of digestion;
• gastric juice compartment;
• increased appetite;
• relieves constipation;
• reduces the feeling of heaviness in the stomach;
• relieves bloating and intestinal cramping.

Yes, this is just a treasure of health! First aid kit under your feet! Take it – I don’t want to!

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Dill infusion: benefits and uses

The concentration of nutrients in the water elixir is fantastic.

• Dill infusion helps with cystitis, enuresis, urinary incontinence.
• And also, from stones in the gallbladder and as a diuretic.

To prepare a choleretic dill infusion, grind 2 tablespoons of herbs and pour boiling water over it. Take such a drug in 1 tablespoon. But regardless of breakfast, lunch, dinner, 3 times a day. It heals the liver well.

If you are sick, and there are no pharmaceutical medicines at hand, but there are dill seeds with their medicinal properties – you are saved! They will help with:

• cough;
• colds;
• bronchitis;
• pneumonia;
• diseases of the respiratory system.

What to do if you want to relieve painful conditions while taking antibiotics. Prepare the following recipe:

1. One tablespoon of seeds + 250 grams of boiling water.
2. Brew and leave to brew.
3. When completely cooled down – drink half a glass for 30 minutes of food.

Excellent expectorant, no worse than expensive “Sinekod” and “ACC”!

Problems with intestines, appetite? Drink this versatile dill seed infusion too

Healing decoction of dill

Broth is the most popular remedy in traditional medicine.

• The drug is widely used due to its anti-inflammatory, vasodilating, sedative carminative action.
• Dill decoction successfully copes with chronic heart failure, diabetes mellitus.
• If you are tormented by insomnia or neurosis, then dill will help you!
• And also, a decoction of dill delicately eliminates flatulence, which can inappropriately overtake in front of strangers.

Decoction of medicinal dill seeds effectively cleanses the urinary system from bacteria and salts.Accelerates blood circulation.

• If you are physically tired during the day, then prepare a decoction with a generous bunch of dill – fatigue will gradually recede.
• Dill is a treasure of vitamins that help with visual impairment.
• Eliminate eye fatigue, relieve abdominal pain.

Any mother knows – the baby’s tummy hurts, you need to give some dill water and the colic will go away. So, the benefits of dill water for babies are obvious and there are no contraindications for use.

Medicinal properties of dill to help women’s health

For women of any age, the use of dill is excellent, because it has beneficial properties. Dill reduces soreness during menstruation. Some of the fairer sex know how these days are knocked out of action. Not only are they not allowed to work normally, but sometimes they are even put to bed.

Dill is called a female herb. Because he is:

• Improves the immune system.
• Beat heartburn.
• Fights constipation.
• Reduces toxicosis.
• Normalizes sleep and soothes irritation during nervous breakdowns in pregnant women.

For pregnant and breastfeeding women, dill exhibits beneficial properties in removing excess fluid in case of edema. Greens in the diet of a nursing mom improve lactation. And what else does a baby need for health – only mother’s milk!

And the climax? This age penalty is for ladies over fifty! Eve’s daughters will understand what this is about.This condition is not only difficult to bear, but sometimes unbearable.

So, the medicinal properties of dill reduce unpleasant symptoms for women in the inevitable period, without contraindications. Insomnia, sudden fever or chills, and irritability will subside.

Contraindications

Dill, along with useful properties, has contraindications for use. Leaves, stems, seeds in various potions reduce blood pressure. As a result, in hypotonic people, a folk remedy can cause a breakdown and nausea.But ulcers and gastritis – an infusion or decoction can increase the acidity of the stomach. In this case, existing problems may become aggravated.

Important! Spicy dill can bring not only benefits, but also harm at the same time, a woman in a position. Muscle contractions are possible during this period, which leads to an increase in the tone of the uterus.

Therefore, in a state of bearing a child, a woman should be careful about the use of any medicine, including this greenery.

Video: Health Benefits of Dill

So, what conclusion can be drawn from studying the medicinal properties of dill? Don’t give up on your doctor’s prescriptions. But also, forget to resort to the help of a green healer. The benefits of dill are undeniable! Eat it enough, be healthy and do not get sick!

Even more interesting things on channel “4 Seasons of the Gardener” in Yandex Zen.

We invite our VKontakte group to , in it you will also find a lot of useful things for yourself.

And request , Who is not a burden and not lazy, please share this note with your friends on your social networks, perhaps they are also very interested in the useful properties of dill. Help your friends find the answers they need! Always yours, 4 Seasons of the gardener

90,000 Greens and its useful properties – Official website of the Krasnoufimsky District

In the summer, nature gives us a variety of shades of greenery. Parsley, dill, cilantro, celery, green onions, watercress, sorrel, basil and other aromatic herbs make our bodies fortified after a long winter.

Dill greens, along with widespread use and popularity, also have very useful properties. It contains vitamins: C, B, A, PP, E and a lot of potassium. Dill is rich in various trace elements and antioxidants. All these substances are quickly assimilated and perfectly promote hematopoiesis. Due to its composition, dill greens strengthens the immune system, has a diuretic and anti-inflammatory effect, removes fat residues and participates in the breakdown of hard-to-digest food. Dill greens are very useful for people suffering from impaired kidney and liver function, removes edema.Dill seeds contain oleic acid, palmitic acid and are very rich in essential oils. Due to this, dill seeds are actively used for medicinal and cosmetic purposes.

Parsley is deservedly considered the healthiest herb.

Parsley is very rich in vitamins B, A, PP, E, contains beta-carotene. This healthy green also contains iron, sodium, calcium, phosphorus, magnesium, zinc. Thus, it strengthens our immunity and fights harmful bacteria. Because parsley contains folic acid, the selenium it contains improves your eyesight and makes your skin more elastic.The use of parsley greens normalizes the metabolic processes of the body. Parsley has a very beneficial effect on the functioning of the thyroid gland Regularly eating parsley, its roots and parsley seeds, the function of the gastrointestinal tract normalizes, and toxins are removed from the body. Parsley is recommended for use to normalize blood pressure and as a mild diuretic and choleretic agent. Parsley is a great breath freshener. For strong bones and teeth, eat parsley too! Thus, parsley can be called the healthiest herb.

Attention! It is not recommended to consume parsley in the first trimester of pregnancy, as it can provoke a miscarriage.

Celery is a great treasury of our health! The microelements and vitamins included in its composition have a general strengthening, cleansing and rejuvenating effect. Celery is rich in vitamins B, A, E, C, K. B. For people who want to lose weight, celery is indispensable in the diet. Nutritionists believe that this vegetable has a “negative calorie content”.At the same time, the daily rate of celery gives the body all the nutrients and energy. Celery has a mild diuretic effect, helping to flush out excess fluid and accumulated toxins.

Mint is famous for its soothing, analgesic, antiseptic properties. Has a vasodilating effect. Women often use peppermint to relieve menstrual syndromes. Mata will help with coughs and heartburn. In addition, the substances that are part of the chemical composition of mint greens stimulate brain activity.

Spinach – the champion among greens in protein content. In this capacity, it is second only to peas and beans. Spinach is especially useful in a children’s menu, as protein provides the body with the material for building new cells and has a general strengthening of the body. The chemical composition of spinach leaves contains a vitamin complex: A, B, C, PP, K, P, D, E and trace elements – iodine, iron, zinc, selenium, manganese, phosphorus, sodium, calcium. With regular consumption of spinach, the elements included in it can inhibit the development of cancer cells.

Sorrel received the title of “spring king” among the people. The earliest healthy greens, rich in vitamins C, B, K, E, biotin, β-carotene, essential oils, tannic, oxalic, pyrogallic and other acids. For medicinal purposes, sorrel is used to prevent diseases such as anemia, vitamin deficiency, scurvy, gastrointestinal diseases, rheumatism and hemorrhoids.

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Dill – Product Description on Gastronom.ru

Product description

Garden dill is an annual plant with an erect stem, covered with a bluish bloom and reaching a height of 70–90 cm. Dill leaves are pinnately dissected, filiform. The plant blooms in June – July, the fruits ripen in July – August. In the wild, the plant is found from the Mediterranean to Western Asia, in North Africa, in Iran, in the Himalayas. As a cultivated garden plant, dill grows everywhere on all continents.Dill has a spicy refreshing taste and pleasant aroma. Dill is plucked for greens at a young age, when the height of the plant does not exceed 20 cm. When dill blooms, its top turns into a so-called umbrella, in which, after flowering, hundreds of fragrant seeds are formed.

The thin stem of dill can withstand strong winds without breaking. The study of the structure of the stem revealed an amazingly reliable structure of mutually reinforcing fibers and an ideal arrangement of cells.Copying such a structure in architecture would make it possible to erect extraordinary ultra-tall buildings

Man has been cultivating dill for several millennia for the sake of its delicate leaves and seeds with a pleasant, slightly aniseed aroma. Moreover, this spicy herb originally from the Eastern coast of the Mediterranean Sea is surprisingly useful, because fresh dill leaves contain vitamin C, carotene, B vitamins, potassium, calcium, iron, phosphorus.

The Russian word “dill” is most likely associated with the fact that in Russia its leaves were usually very finely chopped and “sprinkled” (sprinkled) on the ready-made dish.Oddly enough, but seeds, leaves, stems and inflorescences of dill in Europe began to be added to sauces, marinades, pickles and pickles only after the 16th century. Most likely, the bias was based on a side effect of dill – its large doses lower blood pressure, which can lead to a hypotonic state, which manifests itself in the form of fainting, temporary visual impairment and general loss of strength.

How to cook

All parts of the plant have a pleasant spicy aroma and refreshing taste.Young sprigs of dill with leaves are usually eaten. They are added to salads, soups, sauces, meat, fish, vegetable, dairy and mushroom dishes.

The first thing that comes to mind when dill is mentioned is boiled young potatoes, thickly sprinkled with finely chopped herbs. However, dill is no less good in combination with cottage cheese or eggs, dairy dishes and beans. Dill is also appropriate in the fillings of pies and pancakes, perfectly sets off the taste of buckwheat porridge or stewed cabbage. In Scandinavia, dill is widely used in fish dishes.

As a rule, already cooked food is seasoned with dill, because with prolonged heat treatment, the aroma disappears.

Dill umbrellas are no less in demand. They are used for salting cucumbers, making pickles, aromatizing vinegar.

Dill greens can be dried. The resulting seasoning retains its aromatic properties for a long time if stored properly. In addition, finely chopped dill can be frozen in small portions or salted and used for culinary purposes throughout the winter.

Another application of dill is the preparation of strong alcoholic liqueurs. Its branches are ground in a mortar and added to vodka. Dill seeds are very fragrant, they can be added, after lightly frying in a dry frying pan, in sauces and marinades for fatty fish and some types of meat, especially lamb and game. You just need to be careful with the amount – this is a rather aggressive seasoning, the aroma of which can easily overpower all the other ingredients in the dish.

Brewed with hot water and infused for 20 minutes.dill seeds are an excellent means for regulating digestion (along with the infusion, of course).

Dill enjoys well-deserved popularity in folk and traditional medicine: an infusion of leaves is recommended for hypertension, seeds and essential oil are widely prescribed as a sedative, carminative and antispasmodic agent. In addition, the fresh dill will whet your appetite.

If you notice an error or inaccuracy, please let us know.

what is it, contraindications and useful properties, recipes, differences from dill, how to use

Riddle: it looks like dill, smells very similar and is even called pharmaceutical dill, but it is a completely independent and independent plant. What is it?

It’s fennel! A plant that actually looks like dill no more than, say, a watermelon on a pumpkin. You will be surprised, but even dill water is actually made from fennel.Where did this confusion come from and how else is the plant used all over the world?

The differences between fennel and dill are obvious. Fennel – with a bulb-tuber, which is used in cooking and medicine, and dill – with a common root. And the structure of the fruits of these plants is different, and if you taste it, the aroma and taste characteristics are also different. Fennel in all respects is sweeter and “more complex”, some say that they catch notes of mint, caramel and anise in its smell.

In Australia, fennel is hated for its ability to grow rapidly and uncontrollably across the continent.And Europeans, on the other hand, love fennel, plant it in pots and place it on windowsills and balconies: during flowering, it spreads a wonderful honey aroma.

Marathon, a story about an English doctor, baby gazes and mother’s milk

The Greek name for fennel is “marathon” (μάραθον). We know this word thanks to traditional long-distance races, but few people know that it is also the name of the place where a grandiose battle between the Persians and the Athenians took place in time immemorial (and from where that messenger came running with the long-awaited news).It translates as “the valley where fennel grew”. And the hero Prometheus, when he got fire at the top of Olympus, brought it to the chilled and dark in every sense humanity precisely on the stalk of fennel – the essential oils of the plant maintained an even burning.

A certain doctor Stephenson went down in the history of British medicine as a real luminary of science, since he masterly treated diseases of the respiratory organs and kidney diseases with a kind of magical remedy, the recipe for which for years refused to disclose to competitors.Presumably, his medical fame and the kilograms earned of pure sovereigns and guineas turned pharmacists and doctors against him: in 1739, the English parliament issued a special order, which obliged the Aesculapius to reveal his secret. To the amazement and chagrin of the medical world, the drug consisted almost entirely of concentrated fennel decoction. Stephenson must have had a lot of fun: his own royalties for the sale of the recipe amounted to an impressive amount – as much as five thousand pounds!

Nowadays, fennel decoction is accepted
give to children from the very first days of life, when they have a stomach ache, and mothers of children drink fennel tea so that babies have more tasty breast milk.

And some more interesting historical facts

Fennel
the culinary specialists and doctors of Ancient Egypt knew and loved it, it was used in Greece and Rome, in India and China. In Antiquity, the plant was used to treat eye diseases, and it was also considered to bring good luck and well-being. But demons and evil spirits, according to legend, did not tolerate the spicy sweetish aroma, so they tried to get out as soon as possible, good-humored. We do not know for certain what is going on with the spirits, but flies and some parasites with fennel can be scared off very successfully.Therefore, since ancient times, crushed dry grass was necessarily poured into household premises – stables, stalls, chicken coops.

At the same time, doctors recognized the benefits of fennel: the herb was used to treat or prevent many diseases, especially those related to digestion and the respiratory system. Beauties of all ages knew that fatty oil, squeezed from seeds, remarkably moisturizes and tightens the skin, heals minor inflammations, while leaving a pleasant scent at the same time.

Our great-grandmothers, going on a date with great-grandfathers, chewed fennel along with lemon peel. The recipe for fresh breath bore the romantic name “Meeting Seeds”. Chewing gum in those days was not, however, the benefits of fennel are much more than from modern chewing gum: it not only eliminates bad breath, but also disinfects the entire nasopharynx, relieves inflammation of the gums and throat.

Indian restaurants still treat their guests after the main meal with a dessert made of fennel in sugar: local food is so spicy and spicy that many people definitely need to put their taste buds in order and freshen their breath.

The use of fennel in medicine

“Pharmacy dill” is a part of many medicines and is used in traditional medicine recipes. Let’s talk about the main ways to use fennel for health.

Chemical composition of fennel

The glycemic index is 4 (this means that the plant and its parts can be safely consumed by people with both types of diabetes, this will not cause a sharp jump in blood sugar).

The seeds and leaves of the plant contain large amounts of fat-soluble vitamins (for example, A, E and K, beta-carotene) and water-soluble ones:

• vitamin C is needed for the health of the immune system and the functioning of the hormonal system;

• B1 is important for normal protein and fat metabolism;

• B2 (aka riboflavin) is necessary for the immune system to produce antibodies, for the health of the skin, nails and hair;

• B3 (PP, nicotinic acid, niacin) is needed for carbohydrate and lipid metabolism, redox reactions;

• vitamins B6 and B9 are important for the normal functioning of the nervous system and blood vessels.

What diseases is fennel useful for?

Stomach treatment

Tea with fennel seeds and herb is especially good for cramps, pains, increased flatulence and flatulence, colic. Babies are given the so-called “dill water” (in fact, it is fennel water) with gaziks, which cause discomfort in the baby and give mothers a lot of worries. The motility of the stomach and intestines is improving in people of any age, which means the excretory processes too.

Disinfection of skin and mucous membranes

It is good to rinse your eyes with a decoction of seeds if they are inflamed or simply reddened and feel dry. The same remedy effectively relieves the skin and mucous membranes of the mouth from pustular foci and rashes.

For the eyes, fennel seeds are also beneficial because they contain retinol and beta-carotene, which strengthen the muscles of the eye and help to naturally moisturize the eyeball.

Women’s Health

It is believed that the use
fennel decoction helps nursing mothers establish and improve lactation, the skin becomes lighter and cleaner due to the accelerated elimination of toxins, and the metabolism accelerates (after childbirth, it is important for many to quickly drive off the weight gained during pregnancy).

Metabolism

It is good to drink fennel tea
in the heat: it perfectly quenches thirst and restores the water-salt balance of the body, and the intensity of sweating decreases noticeably in a natural way within half an hour after taking the drink.

Wellness aficionados and slimmers alike sometimes refer to fennel as a natural magic wand. All parts of the plant help to actively burn fat and quickly lose weight: the appetite with regular use of fennel is noticeably reduced, so you will not have to suffer much from dietary restrictions.

Respiratory diseases

Fennel is famous for its excellent expectorant properties: it quickly dilutes phlegm and removes it from the bronchi, decoction and syrup based on the plant can be used to treat even very severe and chronic types of cough.

Improvement of the condition of skin, hair and nails

A decoction of fennel well regulates the activity of the sebaceous glands: if you wipe the skin with it, it will become drier and smoother, the tone will be restored, and acne will pass faster.When rubbed into the roots, dandruff and itching of the scalp disappear, the hair stays clean longer and does not lose volume.

The use of fennel in gastronomy

The spice is considered a must-have in Hungarian, Romanian, Spanish, Italian, French, Chinese, Indian and many other cuisines.

In order for the aroma and taste of fennel seeds to become brighter, it is advised to quickly roast them in a dry frying pan, and then grind them by hand in a mortar.

Dry stems of the plant are burned in the grill when meat or fish are already laid out on the wire rack (or put on skewers) – so they acquire a very pleasant aroma.

Fennel goes well with almost all foods – meat and fish, vegetables and fruits. It sounds great in sweet and savory dishes, soups and desserts, hot and baked goods.

Fennel umbrellas, individual seeds or whole young shoots are added to pickles and brines: essential oils emphasize the taste of sauerkraut or cucumbers.Homemade and factory-made sausages and semi-finished products from meat and poultry are flavored with fennel seeds, sauces and mayonnaises, sweet liqueurs, compotes and tea mixtures are prepared with them.

Fennel tubers are very good as a side dish or as a standalone vegetarian meal. Boil them in water with a little salt for 10-15 minutes. After that, the tubers can be figuratively cut and added to a vegetable salad, fried in batter, smoked on a wire rack.

Another option is to quickly sauté the fennel in a wok (usually made from very thin metal) with chopped onion rings and plenty of garlic.Native to Southeast Asia, this supplement goes well with seafood and fish.

In the countries of the East, greens and fennel seeds are added to pilaf with lamb, and sometimes pieces of meat are simply wrapped in fresh sprigs of fennel when baked: this is how steaks and boiled pork turn out to be juicy and incredibly fragrant.

Fennel oil

It is squeezed out of plant seeds only by water and cold method. It is not customary to produce it in Russia, but it is popular in Western and Eastern Europe, India and Japan.Soaps and creams, liqueurs and canned food are produced with fennel oil, it is often used in aromatherapy – as an antiseptic, antioxidant and a means to relieve breathing and heal colds.