Having fresh dill as part of your culinary repertoire is a great way to add a unique flavor to any dish. This is a delicate herb with a mild, slightly sweet taste. Dill adds a subtle hint of anise and enhances salads, soups, fish, and other dishes with its delicate flavor. You can also use dill to create delicious sauces or dips, and many pickling recipes feature it as a key ingredient. In this post, we’ll discuss the different types of this herb, how to store and prepare it, and some tasty recipes you can try at home. So let’s get started and learn how to make the most of dill in your cooking!
Dill Nutrition Facts and Calories Chart
Dill packs essential vitamins and minerals, making it an incredibly nutritious food. It is a great source of vitamin A, vitamin C, calcium, iron, magnesium, phosphorus, potassium, and zinc. It is also high in dietary fiber, which helps to keep you full and satisfied for longer. The herb is also a great source of antioxidants, which can help reduce inflammation and protect your cells from damage. Eating this weed can help improve your digestion and even help to reduce your risk of certain cancers. Try adding some dill to your diet today and enjoy the many health benefits it provides! Nutritional value per 100 g dill:
- Biotin: 0 mcg
- Calcium: 120 mg
- Carbohydrates (Carbs): 6.4 g
- Chloride: 60 mg
- Cholesterol: 0 mg
- Choline: 15.7 mg
- Chromium: 0.8 mcg
- Copper: 0.2 mg
- Dietary Fiber: 3.2 g
- Energy (Calories): 42 kcal
- Fat: 0.5 g
- Iodine: 0.3 mcg
- Iron: 1.8 mg
- Magnesium: 42 mg
- Manganese: 0.3 mg
- Molybdenum: 4.5 mcg
- Pantothenic Acid: 0.3 mg
- Phosphorus: 38 mg
- Potassium: 330 mg
- Protein: 3.5 g
- Saturated fat: 0.1 g
- Selenium: 0.2 mcg
- Sodium: 37 mg
- Sugars: 1.8 g
- Vitamin A: 1452 IU
- Vitamin B1 (Thiamin): 0.1 mg
- Vitamin B2 (Riboflavin): 0.1 mg
- Vitamin B3 (Niacin): 0.2 mg
- Vitamin B5 (Pantothenic Acid): 0.3 mg
- Vitamin B6: 0.2 mg
- Vitamin B9 (Folate / Folic Acid): 54.4 mcg
- Vitamin B12: 0 mcg
- Vitamin C: 12.8 mg
- Vitamin D: 0 IU
- Vitamin E: 0.6 mg
- Vitamin K: 164.7 mcg
- Water: 84.9 g
- Zinc: 0.3 mg
Dill in India
Dill is aromatic, somewhat like caraway is, but much milder and sweeter. The taste of dill resembles fennel in some ways, but is slightly more pungent and aggressive in flavor. Pickled cucumbers and beets wouldn’t be complete without dill seed. Nor would green apple pies, certain soups, beans, cabbage, cauliflower, peas, cottage cheese and some nut butters.
- Scientific Binomial: Anethum graveolens
- Common English: Dill
- Ayurvedic
- Unani
- Sanskrit: Satakuppa / Amarapushpika / Shatapushpa
- Hindi / Urdu: Soa / Savaa / Sooya
- Bengali: Sowa
- Marathi: Shepu
- Telugu: Sompa / Soa-kura / Saba Sige
- Tamil: Catakuppai / kattucata kuppai / sada kuppi / satha kuppi
- Gujarati
- Kannada: Sabasige / sabbasige soppu
- Malayalam: Chatakuppa / Shatakuppa
- Oriya
- Punjabi / Sindhi
- Assamese
- Kashmiri
- Konkani
- Manipuri
- Dogri
- Bhojpuri
Home Remedies With Dill
Organic dillweed has slightly pungent, aromatic and bitter in taste makes it part of many homemade sauce, mayonnaise, and salad dressings. If you want to take dill leaves juice then try mixing it with any other juice. Leaves are stimulant and are useful in increasing secretion and discharge of urine and in counteracting spasmodic disorders. It is soothing and calming medicine which improve the functional activity of stomach.
1. Insomnia
Calm and sedative property of this herb makes it ancient remedy for insomnia. If you have trouble sleeping at night, consider this remedy. Bring 1 pint of white wine almost to a boil (but don’t boil). Remove from heat and add 4 tsp. dill seeds. Cover and steep for 30 min. Drink 1-1/2 cups lukewarm 30-45 minutes before retiring. Indians believe that putting some dill leaves near the pillow while going to bed induces sound sleep. Greeks believe that covering head with the herb leaves induce sleep. People considered it a charm against witchcraft and burned it to drive away thunderous clouds and sulfurous fumes.
2. Hyperacidity
Dill oil is an effective remedy for hyperacidity, flatulent colic, hiccup and diarrhea due to indigestion. Mix a drop of this oil in a teaspoon of honey and licked immediately after meal.
3. Baby Colic
A drop of dill oil mixed with castor oil is good for young children to prevent gripping pain in abdomen and increases its purgative action by relaxing the intestines. To treat colic and gas in the children under 2 years, dill tea is very effective. To prepare tea, add 2 teaspoons of mashes seeds to a cup of boiling water. Steeped for 10 minutes. Try giving this tea 3 cups a day for adult and for children dilute with extra water.
4. Improves Lactation
A tea made with 1 tsp. each of anise, coriander, caraway and dill seeds is excellent for stimulating the flow of breast milk in nursing mothers, when taken daily lukewarm, 1 cup about an hour before feeding an infant.
5. Digestive Disorders
Decoction of dill is very useful in children. Just add 1 or 2 teaspoon of decoction of the fresh leaves mixed with each baby food will prevent digestive disorders in babies and help them sleep well.
6. Halitosis
Try chewing some dill seeds the next time you experience halitosis. You’ll be pleasantly surprised to see how quickly they sweeten and freshen your breath. It is a digestive aid that settles the stomach. Using dill in different recipes everyday assures smooth digestion and prevents constipation.
7. Diarrhea
To treat diarrhoea mix together dill seeds and fenugreek seeds in equal proportion. Roast these seeds with ghee (clarified butter). Once cool down, powdered them. Mix this powder with curd or buttermilk.
8. Common Cold
In the treatment of colds and influenza, try mixing about 60 gm of seed infusion with honey. Take this mixture thrice a day.
9. Boils
One more effective use of dill is to bring boils to head. You can apply a paste made from fresh dill leaves and a little turmeric powder to ripen blood boils, prevent the formation of pus in ulcers, and heal them quickly. To reduce the pain of the joints and swelling, boil the leaves with sesame oil and make an excellent liniment.
Classic Dill Pickle Recipe
This classic dill pickle recipe yields deliciously crisp and flavorful pickles that are perfect for snacking, sandwiches, or adding to your favorite dishes. Feel free to adjust the seasonings according to your taste preferences. Here is how to make this pickle from scratch:
A Step by Step Guide
- Ingredients:
- 4 cups cucumbers, sliced into spears or chips
- 2 cups water
- 2 cups white vinegar
- 3 tablespoons pickling salt (kosher salt can be substituted)
- 4 garlic cloves, peeled and halved
- 2 teaspoons dill seeds
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 4 fresh dill sprigs
- Instructions:
- Prepare the Cucumbers: Wash the cucumbers thoroughly. Trim off the blossom end of each cucumber and slice them into spears or chips according to your preference.
- Prepare the Brine: In a saucepan, combine water, vinegar, and pickling salt. Boil the mixture. Stir until the salt dissolves.
- Pack the Jars: Divide the garlic cloves, dill seeds, black peppercorns, mustard seeds, and fresh dill sprigs evenly among sterilized pint-sized canning jars. Pack the cucumber slices into the jars, leaving about 1/2 inch of headspace at the top.
- Add the Brine: Carefully pour the hot brine into the jars, covering the cucumbers and leaving the 1/2 inch of headspace. Remove any air bubbles by gently tapping the jars on the counter and adjust the brine level if necessary.
- Seal the Jars: Wipe the jar rims with a clean damp cloth to remove any residue. Place sterilized lids and rings on the jars and tighten until just fingertip-tight.
- Process the Jars (Optional): If you want to preserve your pickles for longer shelf life, you can process the jars in a boiling water bath. Place the jars in a large pot of boiling water, ensuring they are covered by at least 1 inch of water. Process for about 10 minutes, then remove the jars and let them cool completely.
- Store and Enjoy: Once cooled, store the jars in a cool, dark place for at least 2 weeks before enjoying to allow the flavors to develop. Refrigerate after opening.
Side Effects and Warnings
It is advisable to expectant mothers to use this spice in less quantity, as its excessive use may cause abortion. In sensitive persons, indigestion dill might cause skin rash, but the leaves, seeds and seed oil are considered nontoxic. Discontinue use in case of skin rashes.
FAQs.
Dill, scientifically known as Anethum graveolens, is an aromatic herb belonging to the celery family (Apiaceae). It’s native to the Mediterranean region and southern Russia but is now cultivated worldwide. The herb is characterized by its feathery green leaves and umbrella-shaped yellow flowers. Both its leaves (dill weed) and seeds are commonly used in culinary applications.
Q. What does dill taste like?
It has a unique flavor profile that is both fresh and mildly tangy, with hints of sweetness and warmth. Its taste is often described as a combination of herbal, citrusy, and slightly bitter, with a delicate aroma. Dill’s flavor is distinctive and adds brightness to dishes without overpowering other ingredients.
Q. How do I store fresh dill?
To prolong the freshness of fresh dill, follow these steps:
- Trim the ends of the stems.
- Place the dill in a jar or glass with about an inch of water.
- Loosely cover the herb with a plastic bag and secure it with a rubber band.
- Store the jar in the refrigerator.
- Change the water every few days to keep the herb fresh.
Q. Can I substitute dried dill for fresh dill?
Yes, you can substitute dried dill for fresh, but keep in mind that the flavor potency differs. When substituting dried for fresh, use approximately one-third of the amount specified for fresh dill in the recipe. Dried dill has a more concentrated flavor, so adjust accordingly to prevent overwhelming the dish.
Q. What are some alternative herbs to dill?
If you don’t have dill on hand or if you’re looking for alternatives, you can consider using:
- Fennel fronds: They offer a similar delicate flavor with a hint of licorice.
- Tarragon: It provides a slightly bolder flavor with hints of anise and sweetness.
- Parsley: While milder, parsley can add freshness and color to dishes like dill.
Q. Is dill safe for pregnant women?
In general, consuming moderate amounts of fresh dill as part of a balanced diet is considered safe during pregnancy. However, pregnant women should consult with their healthcare provider regarding specific dietary concerns and individual health conditions.
Q. Can I use dill stems? If so, how?
Yes, stems can be used in cooking. While the stems are not as delicate as the leaves, they still contain flavor. To use stems, Finely chop the stems and use them along with the leaves in recipes like soups, stews, salads, and sauces. You can also infuse stems in liquids like stocks or brines to impart their flavor.
Q. How do I dry my own dill?
- Harvest fresh herb by cutting the stems near the base.
- Rinse the dill gently under cold water and pat dry with paper towels.
- Bundle several stems together and tie them with string or a rubber band.
- Hang the bundles upside down in a warm, well-ventilated area away from direct sunlight.
- Allow the dill to air dry for 1-2 weeks until the stems are completely dry and brittle.
- Once dry, remove the leaves from the stems and store them in an airtight container away from light and moisture.
Q. Can I freeze dill?
Yes, you can freeze it to preserve its freshness. To freeze it:
- Rinse the herb under cold water and pat dry with paper towels.
- Chop the leaves finely or leave them whole, depending on your preference.
- Placeit in a freezer-safe bag or container, removing as much air as possible before sealing.
- Label the bag or container with the date and contents.
- Store it in the freezer for up to 6 months.
- Thaw frozen herb in the refrigerator before using it in recipes.
Q. Why is dill so popular in Russia?
The herb is popular in Russian cuisine due to its ability to thrive in the country’s climate and its versatility in various dishes. It has been a staple herb in Russian cooking for centuries, adding flavor and aroma to soups, salads, pickles, sauces, and fish dishes. Dill’s fresh and tangy taste complements many traditional Russian ingredients and flavors, making it an essential herb in Russian culinary culture.
Q. Can I plant basil, cilantro, sorrel, dill, and lemon balm all in one window box?
Yes, you can plant them all together in one window box as long as they have similar growing requirements such as sunlight, water, and soil conditions. However, keep in mind that some herbs may outgrow others or have different growth rates, so occasional pruning and maintenance may be necessary to ensure they all thrive together.
Q. How do kosher dill and dill pickles differ? How are they similar?
They are similar in that they both contain dill and are pickled using similar methods. However, kosher dill pickles are prepared according to Jewish dietary laws and are typically made with a garlic and dill brine. They may or may not be certified as kosher by a rabbi or a kosher certification agency. On the other hand, regular dill pickles may contain a wider variety of ingredients in the brine and are not necessarily prepared according to kosher dietary guidelines.
Q. What is Dill essential oil used for?
The oil is derived from the seeds or leaves of the plant and is used for various purposes, including:
- Aromatherapy: Useful in aromatherapy to promote relaxation, ease stress, and uplift mood.
- Digestive Health: May help alleviate digestive issues such as indigestion, bloating, and flatulence.
- Respiratory Health: May provide relief from respiratory conditions like coughs, congestion, and bronchitis when used in inhalation or steam therapy.
- Culinary Uses: Can be used as a flavoring agent in cooking and baking, adding a distinct dill flavor to dishes.
Q. Are kosher dill pickles low carb? Are kosher dill pickles keto friendly?
They are generally low in carbohydrates, making them suitable for a low-carb or keto diet. However, it’s essential to check the nutrition label as some commercially prepared pickles may contain added sugars or high-carb ingredients in the brine. Look for pickles with minimal or no added sugars and ingredients compatible with your dietary goals.
Q. How do I make dill pickles crisp?
- Choose fresh, firm cucumbers with no soft spots or blemishes.
- Use a brine with the correct ratio of vinegar, water, and salt.
- Add grape leaves or oak leaves to the jar before pouring the brine. The tannins in the leaves help keep the pickles crisp.
- Ensure that the cucumbers are submerged completely in the brine during the pickling process.
- Process the pickles promptly after jarring them to preserve their crispness.
- Store the pickles in the refrigerator after they have reached the desired level of pickling to maintain their crisp texture.
Q. What are kosher dill pickles?
A type of pickled cucumber that is prepared according to Jewish dietary laws. Contrary to what the name might suggest, kosher dill pickles are not necessarily certified as kosher by a rabbi or a kosher certification agency. Instead, the term “kosher” in this context refers to the traditional Jewish method of pickling cucumbers with a brine that includes dill, garlic, and other seasonings. Kosher dill pickles are typically characterized by their garlicky flavor and crisp texture. They are made by immersing cucumbers in a brine solution that includes vinegar, water, salt, dill weed or dill seeds, garlic, and sometimes other spices or flavorings. The pickles are then allowed to ferment for a period of time, during which they develop their characteristic tangy flavor and undergo the pickling process.
Q. How to use dill seeds for milk production in lactating mothers?
Seeds have traditionally been used in various cultures as a natural remedy to help stimulate milk production in lactating mothers. While scientific research on the specific effects of seeds on lactation is limited, some anecdotal evidence and traditional practices suggest that they may have lactogenic properties. To use seeds for milk production, lactating mothers can incorporate them into their diet in various ways:
- Herbal Tea: Steep crushed dill seeds in hot water to make a soothing herbal tea. Drink it regularly throughout the day.
- Seasoning: Add dill seeds to your cooking, such as in soups, stews, salads, and vegetable dishes.
- Infusion: Crush dill seeds and infuse them in warm milk or water before drinking.
- Tinctures or Supplements: Dill seed tinctures or supplements are available in some health food stores or online. Follow the recommended dosage instructions provided by the manufacturer or consult with a healthcare professional.
Q. Is dill and fennel the same?
Dill (Anethum graveolens) and fennel (Foeniculum vulgare) are two distinct herbs that belong to the same botanical family, Apiaceae (formerly known as Umbelliferae), and share some similarities in appearance and flavor, but they are not the same.
- Dill:
- It has delicate, feathery leaves and thin stems.
- Both its leaves (weed) and seeds are used in cooking.
- Dill has a fresh, slightly tangy flavor with hints of sweetness and warmth.
- It is commonly used in pickling, salads, soups, sauces, and seafood dishes.
- Fennel:
- Fennel has feathery leaves like dill, but its stems are thicker and more rigid.
- It produces seeds, which are used as a spice, and a bulbous, crisp, celery-like base that can be eaten raw or cooked.
- Fennel has a slightly sweet, licorice-like flavor with a hint of anise.
- It is often used in salads, soups, stews, and as a flavoring agent in Mediterranean and Indian cuisines.