~Organic Dill herb
Dill is packed with micronutrients that provide health benefits. For example, a 100-gram serving of dill boosts your vitamin A intake. Vitamin A is a fat-soluble vitamin that helps you to maintain healthy vision, skin, immune function, growth, and reproductive health. You’ll also get a significant boost of vitamin C, an important antioxidant that helps your body to resist infection. Dill is also a good source of fiber, folate (important for cell division and production of DNA), calcium for healthy bones, riboflavin for cell function and development, manganese.
To reap the health benefits, consume them immediately after harvesting them to prevent loss of nutritional value after harvest. The longer the time gap between harvesting and delivery, the more nutrients the harvested vegetables will lose. That’s why consuming them right away is recommended.
Dill has a fresh, grassy taste that some food experts describe as a combination of fennel, anise, and celery. Many people are familiar with the taste of dill pickles, which have a much more intense flavor that combines salt, vinegar, and dill. Dill, alone, has a more delicate taste.
HEALTH BENEFITS OF DILL:
Used to treat Gastrointestinal disorders
Prevents Kidney disease
Stops Infectious disease
Relieves liver and gallbladder complaints
Uses are also great for pets!
- Combine dill weed with plain yogurt and chopped cucumber for a delicious cooling dip.
- Use dill when cooking fish, especially salmon and trout, as the flavours complement one another very well.
- Use dill weed as a garnish for sandwiches.
- Since dill seeds were traditionally used to soothe the stomach after meals, place some seeds in a small dish and place it on the dinner table for all to enjoy. The seeds are attached to the green.
- Add dill to your favourite egg salad recipe.
- Mix together chopped potatoes, green beans, and plain yogurt, then season with both dill seeds and chopped dill weed.
Fresh dill is a good source of many essential nutrients. Flavour is a nice full dill weed flavour. Very willowy and tender.
Dill has been used for centuries in traditional Asian and Ayurvedicmedicine. Currently, people use dill for certain medicinal purposes, including:
- Gastrointestinal disorders
- Loss of appetite
- Kidney disease
- Fever and colds
- Infectious disease
- Liver and gallbladder complaints
- Urinary tract disorders
- Renal colic
- Genital ulcers
- Insomnia and other sleep disorders
Research studies have suggested that dill may have an anti-diabetic effect, with authors of one review stating, "It can be suggested for the management of diabetic patients."
There are also some studies suggesting that dill may help you manage cholesterol.
Lastly, scientists are investigating whether or not dill may have an effect on metabolic syndrome. One 12-week study found that dill extract had a beneficial effect on triglyceride levels
- Nutritional Information. Vitamins A, B, C, E and K. Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc. Carotene, Chlorophyll, Amino Acids, Trace Elements. ...
The monoterpene components of dill have been shown to activate the enzyme glutathione-S-transferase, which helps attach the anti-oxidant molecule glutathione to oxidized molecules that would otherwise do damage in the body.
The activity of dill's volatile oils qualify it as a "chemoprotective" food (much like parsley) that can help neutralize particular types of carcinogens, such as the benzopyrenes that are part of cigarette smoke, charcoal grill smoke, and the smoke produced by trash incinerators.
An Anti-Bacterial Spice The total volatile oil portion of dill has also been studied for its ability to prevent bacterial overgrowth. In this respect, dill shares the stage with garlic, which has also been shown to have "bacteriostatic" or bacteria-regulating effects.
Did you know?...
Dill is an annual of the carrot family native to the Mediterranean region and southern Russia. It grows as a field weed in southern Europe and naturalizes in Mediterranean climates. The word dill comes from a Norwegian word "dilla," meaning to soothe, based on its medicinal uses.
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.
The curative properties of dill have been honoured throughout history. The Conqueror Charlemagne even made it available on his banquet tables, so his guests who indulged too much could benefit from its carminative properties. Today, dill is a noted herb in the cuisines of Scandinavia, Central Europe, North Africa and the Russian Federation.