Dill is a unique plant in that both its leaves and seeds are used as a seasoning. Dill’s green leaves are wispy and fern-like and have a soft, sweet taste. Dried dill seeds are light brown in color and oval in shape, featuring one flat side and one convex ridged side.It’s native to southern Russia, western Africa and the Mediterranean region. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Its green leaves are wispy and fernlike and have a soft, sweet taste.
Dill contains two unique types of healing components: monoterpenes, including carvone, limonene, and anethofuran; and flavonoids, including kaempferol and vicenin. It is also a good source of vitamin A (in the form of pro-vitamin A carotenoid phytonutrients).
Protection Against Free Radicals and Carcinogens, An Anti-Bacterial Spice, A Flavorful Way to Help Prevent Bone Loss. Dill is not a commonly allergenic food and is not known to contain measurable amounts of oxalates or purines.
How to Select and Store
The leaves of fresh dill should look feathery and green in color. Dill leaves that are a little wilted are still acceptable since they usually droop very quickly after being picked. Just like with other dried herbs, try to select organically grown dill seeds since this will give you more assurance that the spice has not been irradiated.
Related: Other Herbs
Fresh dill should always be stored in the refrigerator either wrapped in a damp paper towel or with its stems placed in a container of water. Since it is very fragile, even if stored properly, dill will only keep fresh for about two days. Dill can be frozen, either whole or chopped, in airtight containers. Alternatively, you can freeze the dill leaves in ice cube trays covered with water or stock that can be added when preparing soups or stews.
Dried dill seeds should be stored in a tightly sealed glass container in a cool, dry and dark place where they will keep fresh for about six months.
Dill is native to southern Russia, western Africa and the Mediterranean region. It has been used for its culinary and medicinal properties for millennia. Dill was mentioned both in the Bible and in ancient Egyptian writings. It was popular in the ancient Greek and Roman cultures, where it was considered a sign of wealth and was revered for its many healing properties. Dill was used by Hippocrates, the father of medicine, in a recipe for cleaning the mouth. Ancient soldiers would apply burnt dill seeds to their wounds to promote healing.
Dill , sprig, fresh | 0.50 cup | 4.45 g | Calories: 2
|Vitamin A||17.17 mcg||2|
|Vitamin C||3.78 mg||5|
|Vitamin B2||0.01 mg||2|
|Vitamin B3||0.07 mg||1|
|Vitamin B6||0.01 mg||2|
|Beta-Carotene Equivalents||206.07 mcg||0|
Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.
Tips for Preparing and Cooking
Dill has a simple, clean taste. When using dill leaves, it is best to use it fresh rather than dried to get the most flavors. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma.
Quick dill butter: Add 1/4 cup minced fresh dill weed to 1/2 cup softened butter. This goes delectable with all kinds of breads.
Combine dill weed with plain yogurt and chopped cucumber for a delicious cooling dip. Use dill weed as a garnish for sandwiches.
Fresh and dried dill leaves are used as herbs.
This fern-like leaves are aromatic, and are used to flavor many foods -soups, and pickles.
Cucumbers are another food that partners well with dill, either in salads, chilled soups or on tea sandwiches.
The Healthiest Way of Cooking With Dill read: Recipes.