Sunday, November 1, 2009


Dill has its origin in the southern Russia. andMediterranean region This herb belonging to the Apiaceae family is also extensively grown in Germany, England, and North America. It is aromatic and normally grows around 2 feet in height. Dill leaves are wispy and fernlike and have a pleasing, sweet taste. Like Fennel, it has many yellow flowers in umbels and feather-like leaves attached to the upright stalks. Dried Dill seeds are light brown in color and oval in shape, are similar in taste to Caraway, with a fragrant, sweet and citrusy flavor with a bitter undertone.

Though Dill is renowned for its culinary uses; its leaves, seeds and oils also provide medicinal benefits. Oil of Dill has been traditionally used to make Dill water which is an effective remedy to treat colic, gas and other stomach as well as digestion problems in infants. It also alleviates intestinal spasms and cramps. Dill seeds, when chewed, can eliminate bad breath. The plant also aids in cough, cold flu, cramps and flatulence. Dill is also considered anti-bacterial and helps protect against free radicals and carcinogens.
Nursing mothers who consume it regularly can have increased breast milk production and can pass on the nutritive benefits of dill to their breastfeeding children to help prevent colic.

Dill leaves and seeds are widely used as seasoning in a number of dishes. Dill seeds in particular are used extensively in Scandinavian and German cuisine. Young Dill leaves go very well with fish, particularly salmon and trout. Dill is also used for flavoring sauces and baked goods.

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