Dill is considered one of the most valuable foods, and yet 100 grams of dill contain only 43 calories, but the amount of phytonutrients is the highest of all foods, be it nuts, legumes, cereals or meat.
100 g of dill contains (% of RDD per 100 g):
37.5% of folate (vitamin B11)
14% of vitamin B6 (pyridoxine)
23% of riboflavin (vitamin B2)
140% of vitamin C
257% of vitamin A
21% of calcium
82% of iron
55% of manganese
(Note: RDD – recommended daily dose)
Dill is a perennial plant, unique among plants, in the sense that both its leaves and seeds are used in the kitchen.
Family: Apiaceae / Umbelliferae (large group of plants with flowers and spices, including cumin, parsley, fennel, etc.)
Species: Anethum graveolens
Dill originates from the Mediterranean and East European regions. Like coriander, the plant requires warm summer climates with fertile soil, well drained, to bloom.
It reaches a height of approx. 75-100 cm and has dark green leaves (string like), which are thin, have a soft texture with a rich pleasant aroma and a slightly sweet taste.
Dill seeds, which are used as spices, taste like cumin seeds.
Purchase and storage
Fresh dill and dill seeds are available in all markets throughout the year. Whenever possible, buy fresh, matured sprigs because they are superior in flavour and rich in many vital vitamins and antioxidants such as beta-carotene, vitamin C, folate, etc.
Fresh dill must have firm, dark green leaves and hard and healthy stems.
Once you get home, store your dill in a fridge, in a glass of water and covered with a wet paper towel. Keeping it like that, the dill keeps its firmness for even 3-4 days.
Dill seeds are also available in markets. Seeds can be used as condiments.
In the store, buy whole dill seeds, not powder, because often this powder can contain other spicy powders. The seeds can be kept in a cool, dry, dark place in hermetically sealed containers for several months and can be crushed with a blender when needed.
Dill sprigs have anti-septic, digestive, and carminative properties.
Dill essential oil, eugenol, has been used for therapeutic purposes as an anaesthetic.
Stimulates and harmonizes the activity of the reproductive apparatus in women, oestrogen, emmenagogue (triggers menstrual cycle), galactopoietic (stimulates milk secretion in nursing women), digestive tonic, stomachic, carminative, antispasmodic, diuretic.
– Normal functioning of the female hormonal system
– Normalization of reproductive function in women
– Normal operation of the menstrual cycle
– Enhancing femininity
– Normal digestion function
– Reducing flatulence after eating.
It is used as an adjuvant in: amenorrhea (lack of menstrual cycle), dysmenorrhoea (irregular and painful menstrual cycle), sterility in women, premature menopause, mammary hypoplasia, difficult digestion, meteorism (bloating), and digestive spasms.