Dried Dill
Description
Dill
The spice is dried fennel leaves, a plant native to the eastern regions of the Mediterranean and western Asia. Currently, it is grown almost all over the world. In the Middle Ages, fennel was an ingredient of many magic elixirs, it was attributed to a protective power against black magic. The dill has a slightly spicy flavor and a distinctive, refreshing fragrance. It contains mineral salts and vitamins: B1, B2, PP, C and vitamin A. Dill stimulates the sense of smell and taste and facilitates digestion. Perfect as an addition to salads, young cabbage, potatoes, sauces, cheese and eggs.
Recipe with this spice: Spinach salad
Dill - nutritional values and application
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 health ailments. Check the effect of dill on health and how to use it in the kitchen.
Dill (garden fennel) is a herb whose properties and nutritional values were already known 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, fennel reached England, while it came 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.
- relieves 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 that of 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.
- has antibacterial properties
Due to the presence of acetone extract, dill 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 an anti-stress agent.
Worth knowing
Dill - nutritional values, calories
In 100 g / 1 g of dill:
- Caloric value - 43 kcal / 0.43 kcal
- Protein - 3.46 g / 0.0346 g
- Fats - 1.12 g / 0.0112 g
- - saturated fatty acids - 0.060 g / 0.0006 g
- - monounsaturated fatty acids - 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 the recommended daily intake 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,% of the recommended daily intake: Nutrition Standards
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 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 be used to 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 and dips for eggs and salads.