Dill weed is a unique perennial herbal plant in the sense that both its leaves as well as seeds are used as a seasoning. It is the member of the Umbelliferae family, a large group of flowering herbs and spices, which includes caraway, parsley, cumin, fennel etc.
Botanically, it belongs to the family of apiaceae, of the genus: Anethum and scientifically named as Anethum graveolens.Dill is native to Mediterranean and East European regions. Just like cilantro, the plant requires warm summer climates with well-drained fertile soil to flourish. It grows 1 to 2 feet in height and features dark green leaves (sprigs) that are wispy and fern-like, have a soft texture with rich pleasant aroma and sweet taste.
Dill seeds, used as spice, are similar in taste and appearance to "caraway seeds." They feature light brown color, oval shape with vertical ridges and flavor that is aromatic, sweet, and citrus, but also slightly bitterly.
Health benefits of dill
* Dill weed contains numerous plant derived chemical compounds that are known to have anti-oxidant, disease preventing, and health promoting properties.
* This popular herb contains no cholesterol and low in calories. However, it is contains many anti-oxidants, vitamins like niacin, pyridoxine etc, and dietary fibers which help to control blood cholesterol levels.
* Dill leaves (sprigs) and seeds contain many essential volatile oils such as d-carvone, dillapiol, DHC, eugenol, limonene, terpinene and myristicin.
* The essential oil, Eugenol in the dill has been in therapeutic usage as local anesthetic and anti-septic. Eugenol has also been found to reduce blood sugar levels in diabetics. (Further detailed studies required to establish its role.)
* Dill oil, extracted from dill seeds has anti-spasmodic, carminative, digestive, disinfectant, galactagogue (helps breast milk secretion), sedative properties.
* It is also rich in many vital vitamins including folic acid, riboflavin, niacin, vitamin A, ß-carotene, vitamin-C that are essential for optimum metabolism inside the body.
* Vitamin-A and beta carotene are natural flavonoid antioxidants. 100 g of dill weed sprigs provide 7718 IU or 257% of recommended-daily levels of this vitamin. Vitamin A is also required for maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural foods rich in flavonoids helps body to protect from lung and oral cavity cancers.
* Fresh dill is an excellent source of antioxidant vitamin; vitamin-C. 100 g contain about 85 g or 140% of vitamin C. Vitamin-C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
* Dill weed is a good source of minerals like copper, potassium, calcium, manganese, iron, and magnesium. Copper is a cofactor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
Other Benefits: Dill is relaxant, fortifying (strength giving), diuretic (increases urination helping removal of toxic substances from the body), carminative (helps removal of gases), anti spasmodic (prevents cramps), anti flatulent, stimulates lactation (galactagogue) and endocrinal secretions, enhances libido due to presence of Arginine and last but not the least, it ensures bone and dental health being a good source of calcium.
Dill has all the characters to consider it has one of the most valuable functional foods. 100 g of dill weed provides only 43 calories, but its phyto-nutrients profile is no less than any other high calorie food source; be it nuts, pulses, cereals, or meat group.
100 g of this herb provides (%of RDA per 100 g)-
37.5% of folates (vitamin B11)
14% of vitamin B-6 (pyridoxine)
23% of riboflavin (vitamin B-2)
140% of vitamin-C
257% of vitamin-A
21% of calcium
82% of iron and
55% of manganese.
(Note: RDA- Recommended daily allowance)
Selection and storage Fresh dill weed in a market Fresh dill herb bushel in a market.
Fresh dill weed as well as dill seeds are available in the markets all around the year. Whenever possible, buy fresh dil sprigs, since it is superior in flavor and rich in many vital vitamins and anti-oxidants such as ß-carotene, vitamin C, folates etc.
Fresh dill should feature vibrant green color sprigs and firm stems. It should be free from any kind of spoilage/bruises or yellowing. Buy dill that has been grown using organic techniques since this will give you more assurance pesticide free, aromatic, as well as nutritious sprigs.
At home, fresh dill weed should be stored in the refrigerator kept in a zip pouch or wrapped in a slightly damp paper towel and should be used as early as possible since it loses flavor and nutrients quickly if kept for longer periods. dill seeds Dill seeds.
Dill seeds as well as dill oil are also available in the markets. The seeds used as spice and condiment. Good quality dill seeds releases pleasant, sweet and slightly peppery flavor when rubbed between index and thumb fingers.
In the store, buy whole dill seeds instead of its powder since, oftentimes it may contain adulterated with other spicy powders. The seeds can be stored in cool, dry, dark place, in airtight containers for many months and can be milled using hand mill as and when required. Ground and powdered form should be stored in the refrigerator in airtight containers and should be used as early as possible since it loses flavor rather quickly.
Medicinal uses
* The sprigs of the dill weed have anti-septic, digestive, and carminative properties.
* The essential oil, eugenol, in the dill has been in therapeutic use as local anesthetic and anti-septic. Eugenol also has been found to reduce blood sugar levels in diabetics, however, further detailed studies required to establish its role.
* Dill oil, extracted from dill seeds, has been used in traditional medicines as anti-spasmodic, carminative, appetizer, digestive, disinfectant, to help breast milk secretion in nursing mothers and to relieve neurological symptoms like headaches and nervous irritability. Along with caraway, fennel, aniseed, the seeds are most important ingredients in gripe water preparation.
* Cancer: Now it is the turn of the Monoterpenes to come under the lime light. These chemoprotective Monoterpenes, being stimulant in nature, activates secretion of an enzyme called glutathione-S-transferase (the radical glutathione is an effective anti oxidant) which is very effective in neutralizing carcinogens, particularly Cyano- and Benzo- derivatives and free radicals, thereby protecting from cancer. The other anti oxidants in essential oils of dill also contribute to this.
* Kaempferol and certain other components of Flavonoids and Monoterpenes in the essential oils of dill are anti congestive and anti histaminic in nature and help clear congestion in the respiratory system due to histamine, allergies or cough.
* Diarrhea is caused mainly due to two reasons; indigestion and microbial action. For the first, dill can certainly help as it has very good digestive properties. For the second, it can help again since the Monoterpenes and Flavonoids present in its essential oils are germicidal or bactericidal in nature and can help cure diarrhea by inhibiting microbial infections.
* Dysentery: Dysentery is primarily caused due to fungal infections. Here too, dill can help as its essential oils are disinfectant in nature and help inhibit fungal infection effectively.
* Menstrual Disorders: The Flavonoids in essential oils of dill are stimulant and Emenagogue in nature, that is, they stimulate secretion of certain hormones which in turn help maintain proper menstrual cycles.
* Respiratory Disorders: Kaempferol and certain other components of Flavonoids and Monoterpenes in the essential oils of dill are anti congestive and anti histaminic in nature and help clear congestion in the respiratory system due to histamine, allergies or cough.
* Oral Care: Dill seeds and leaves are very good mouth fresheners. Apart from that, the essential oils in it are germicidal, anti oxidant and disinfectant in nature. Thus they help end microbial infections in the mouth as well as their anti oxidants minimize the damages caused to gums and teeth by the free radicals.
* Digestion: Dill itself is an appetizer and therefore extensively used in culinary. The essential oils present in it are stimulant in nature and activates secretion of bile and digestive juices. These oils also stimulate peristaltic motion of the intestine.
* Insomnia: Essential oils found in herbs have a peculiar property. They are simultaneously stimulant and sedative or hypnotic, that is, they stimulate as well as pacify. The essential oils in dill are no different. The Flavonoids and vitamin-B complex present in its essential oils, being stimulant in nature, activates secretion of certain enzymes and hormones which have calmative and hypnotic effects, thereby helping have a good sleep.
* Hiccups: Hiccups occur due to various reasons, primarily due to trapping and repeated upward movement of gases through the food pipe and secondarily due to certain allergies, hypersensitivity, hyperactivity and nervous malfunctioning etc. Dill can help in all of these situations. Being a carminative, it helps expulsion of gases and also reduces gas formation and being sedative, it helps calm down hiccups due to allergies (which is actually hypersensitivity of the body towards certain foreign elements and bile), hyperactivity, nervous disturbances etc.
Culinary uses
Fresh dill weed should be washed thoroughly in the water in order to remove sand and dirt and to rid off any residual pesticides. In order to keep the fragrance and aromatic flavor intact, dill is generally added just before preparing recipes.
Here are some preparation tips: tilapia-dill Dill herb dressed over tilapia cubes.
* Dill has been used in preparation of many popular dishes in Mediterranean and European cuisine since ancient times. Along with other spicy items, it is being used to enhance the flavor and taste of vegetables, chicken, fish and meat dishes.
* Dill has also been used in the preparation of soups, and sauces.
* Freshly chopped and sautéed dill is a great addition to green salads.
* Dill seeds are used in pickling as well as in spicy dishes.
Source:
http://www.organicfacts.net/health-benefits/seed-and-nut/health-benefits-of-dill.html
http://www.nutrition-and-you.com/dill-weed.html
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