Dill is a herb that has found application not only in the kitchen. Dill, thanks to its numerous properties and nutritional values, can be used as an auxiliary to alleviate certain he alth ailments. Check how dill has an effect on he alth and how to use it in the kitchen.

Dill(fennel) is a herb whose properties and nutritional values ​​were known already in ancient Egypt, where it was widely used as a digestive aid. And the Babylonians, who planted this herb in their gardens, are considered pioneers in the cultivation of fennel.

Dill was also known in ancient Greece, where both fennel leaves and seeds were used. Fennel leaves were believed to give courage, so they were added to the meals of gladiators. Dill leaves were placed over the eyes to ensure better sleep.

In turn, fennel seeds were used to heal wounded soldiers. They were also chewed to refresh their breath. In the 17th century, dill reached England, but it was brought to America with the first settlers.

Currently, dill is used in the food industry and in the cosmetics industry: its essential oils are used in the production of soaps, perfumes, creams, toothpastes, mouthwashes and detergents. Dill is also commonly used as a cooking spice.

Dill - properties

  • improves digestion

Dill improves digestion. The essential oils contained in dill stimulate the secretion of bile and digestive juices, and stimulate intestinal peristalsis. Thanks to this, dill is used to relieve indigestion and flatulence.

  • relieve pain

Fennel extract reduces joint inflammation and also relieves joint pain associated with rheumatoid arthritis. Fennel extract also soothes stomach aches and menstrual cramps.

  • has antioxidant properties

Dill has antioxidant properties - it fights free radicals. The antioxidant activity of dill is comparable to other powerful antioxidants: ascorbic acid, alpha-tocopherol and quercetin.

  • has a positive effect on the lipid profile

Dill lowers the concentration of LDL cholesterol and triglycerides in the blood, which is associated with the improvement of the lipid profile.

  • maantibacterial properties

Dill, thanks to the presence of acetone extract, has antibacterial properties. It has an inhibitory effect on the growth of bacteria, including: Staphylococcus aureus (golden staph), Bacillus cereus (wax rod), Enterofaecalis (faecal streptococcus), Listeria monocytogenes, E.coli, Yersinia enterocolitis, Salmonella typhi.

  • relieves stress

Dill is rich in magnesium and B vitamins, which makes it anti-stress.

Worth knowing

Dill - nutritional values, calories

Per 100 g / 1 g of dill:

Caloric value - 43 kcal / 0.43 kcal Protein - 3.46 g / 0.0346 g Fat - 1.12 g / 0.0112 g - saturated fatty acids - 0.060 g / 0.0006 g - fatty acids monounsaturated - 0.802 g / 0.00802 g - polyunsaturated fatty acids - 0.095 g / 0.00095 g Cholesterol 0.0 mg / 0.0 mg Carbohydrates 7.02 g / 0.0702 g Fiber 2.1 g / 0.021 g

Minerals(% of RDA for an adult)

Phosphorus - 66.0 mg (9%) / 0.66 mg (0.09%) Potassium - 738.0 mg (21%) / 7.38 mg (0.21%) Sodium - 61 .0 mg (4%) / 0.61 mg (0.04%) Calcium - 208.0 mg (21%) / 2.08 mg (0.21%) Iron - 6.59 mg (66%) / 0.0659 mg (0.66%) Magnesium - 55.0 mg (14%) / 0.55 mg (0.14%) Zinc - 0.91 mg (9%) / 0.0091 mg (0.9 %) Copper - 0.146 mg (16%) / 0.00146 mg (0.16%)

Vitamins

Vitamin B1 - 0.058 mg (4%) / 0.00058 mg (0.04%) Vitamin B2 - 0.296 mg (23%) / 0.00296 mg (0.23%) Niacin - 1.570 mg ( 10%) / 0.0157 mg (0.01%) Pantothenic acid - 0.397 mg (8%) / 0.00397 (0.08%) Vitamin B6 - 0.185 mg (33%) / 0.00435 mg (0, 33%) Folates - 150.0 µg (38%) / 1.5 µg (0.38%) Vitamin B12 - 0.0 µg (0%) / 0.0 µg (0.0%) Vitamin C - 85 .0 mg (94%) / 0.85 mg (0.94%) Vitamin A - 386.0 µg (43%) / 3.86 µg (0.43%) Vitamin D - 0.0 µg (0% ) / 0.0 µg (0%)

USDA Nutritional Value,% Recommended Daily Allowance: Nutrition Standards, IŻŻ Amendment, 2022

Dill - use in the kitchen

Dill is widely used in the kitchen. Both fresh and dried fennel leaves are used. It is used to season dishes, as an addition to dishes or as the main ingredient.

Fresh, chopped dill leaves are used as an addition to soups and cold soups, cottage cheese, yoghurt, butter and kefir, potatoes, fish and poultry cakes, casseroles, pasta and salads.

Dill can also be used in marinades. It can also enrich egg dishes, such as scrambled eggs, omelettes or fried eggs. It is often used interchangeably with parsley.

Dill leaves are the basis of dill sauce for meat and fish, dill soup as well as dips for eggs and salads. In addition, the stem along with the flowerdill is used in the preparation of pickles and pickles.

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Source: x-news.pl/Agencja TVN

About the authorMarzena Masna, dietitian SOS Diet, dietary catering, WarsawA graduate of dietetics at the Warsaw University of Life Sciences. She gained professional experience in dietary clinics, the Nursery Complex of the Capital City of Warsaw and Warsaw hospitals for adults and children. She constantly deepens her knowledge by participating in conferences on proper nutrition, as well as diet-prevention and diet therapy of diseases. Currently, a dietitian at SOS Diet, dietary catering, where he deals with nutritional advice for clients, creating recipes, preparing the menu and supervising the quality of meals.

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