Kitchen Herbs and Medicinal Uses - Dill

Known as Dill weed, dill is a soft, slender plant which is very aromatic, some say with a licorice like fragrant. Dill has a sweet, grassy flavor, some say a slight citrus flavor similar to caraway seeds. Dill is used to flavor many dishes such as potatoes, salads, and dips. In addition, dill as been known to treat various ailments, such as digestive issues, colic in infants, and bad breath. Nutritionally, dill contains vitamin C, manganese, vitamin A, folate and iron. Thus dill is a great  support for eye health, immune support, bone formation, wound healing, metabolism, and cell protection.

Because of dill manganese content, it supports normal brain functioning, nervous system functions, and metabolism. Due to dill’s antioxidant properties, it helps protect cells from free radical damage. This helps to reduce possibilities of chronic inflammation such as heart disease, Alzheimer’s, rheumatoid arthritis, and certain types of cancer. Ingesting dill, studies show helps to reduce cholesterol and triglyceride levels. In addition, studies are showing dill has a blood-sugar lowering effect with daily consumption.

Dill can be ingested via dietary uses or via extract tablets. Other uses garnish, sprinkling on foods, baking, stirring in to cold dishes, add to salads and incorporating into sauces, marinades, dressings. Dill seeds can be used whole or crushed.