The scientific name of dill is Anethum graveolens. It is a perennial or annual herb, depending on where it is cultivated in the world. Dill has been used for culinary and medicinal purposes for hundreds of years. It has a strong, tangy, appetizing flavor and taste.
Dill contains monoterpenes, flavonoids, minerals, and certain amino acids which is being used for medical purposes. There are many health benefits of consuming dill it is used to boost digestion, immune system. It also provide relief from insomnia, hiccups, diarrhea, dysentery, menstrual disorders, and respiratory disorders. Dill is considered as a carminative as it reduces excess gas.
Dill contains some essential oils that they activate the secretion of bile and digestive juices. These oils also stimulate the peristaltic motion of the intestine, easing the passage of bowel movements and relieving constipation. It is also used to treat stomach ache, flatulence and indigestion.
The essential oils found in dill contains vitamin B complex which activate the secretion of certain enzymes and hormones which have calming and hypnotic effects, thereby helping people get a good night’s sleep. It also peculiar and powerful properties. They are simultaneously stimulating, sedative, and hypnotic, that is they stimulate as well as pacify.
Maintains Bone Health
Dill contains calcium which maintains bone mineral density and protects from bone loss. It also repairs injured bones, prevents osteoporosis and promotes proper growth and development of the bones.
Dill manages insulin levels and diabetes.
Prevents Excess Gas
Dill prevents excess gas as it contains caramitive properties.
Dill prevents microbial infections and boosts the immunity system of the body.
Dill is a carminative, it helps the expulsion of gases and also reduces gas formation; while as a sedative, dill helps to calm down hiccups due to allergies, hyperactivity, or nervous disorders.
Dill contains digestive properties which helps to cure diarrhea by inhibiting microbial infections that try to attack the body.
Dill essential oil is disinfectant in nature and it helps to inhibit fungal infections effectively and cures dysentery.
Relieves Arthritis Pain
Dill contains antiinflammatory properties which reduces inflammation, rheumatoid arthritis, gout, and arthritis.
Dill essential oil contains flavonoids that are stimulating and emmenagogic in nature, which promotes proper menstrual cycle in women.
Treats Respiratory Disorders
Kaempferol and certain other components of flavonoids and monoterpenes in the essential oils of dill are anti-congestive and antihistaminic in nature. They help clear congestion in the respiratory system due to histamines, allergies or coughs.
Dill seeds and leaves are good mouth and breath fresheners. Apart from that, the essential oils in it are germicidal, antioxidant, and disinfectant in nature. Due to these properties, they help end microbial infections in the mouth and their antioxidants minimize the damage caused by free radicals to gums and teeth as well.
Dill can be eaten at any te of day. It goes well with potatoes, grains, seafood, cheese, mustard, egg, Greens, Tomatoes and Onions, lemon, beets and pickle.
How to buy and store dill
Buy fresh dill springs as it is rich in flavor and contains many nutrients in it. It should be free from any spoilage/bruises or yellowing and it should have vibrant green color springs and firm stems. Dill should be stored in a refrigerator ina zip pouch. It should be used early as possible as it does not remain fresh for and long and it loses its flavor and nutrients.
Uses of dill
Dill is used for medicinal purposes. It is used as local anesthetic and antiseptic. Dill is also used as an ingredient in gripe water preparation.
Ways to use dill seeds
Dill is used in the 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 herb dressed over tilapia cubes.
Dill weed herb has been used Dill has also been used in the preparation of soups, and sauces.
Freshly chopped and sautéed dill is a great addition to green salads.
Fresh leaves are often added to soups, salad dressings, yogurts and dishes made of fish and chicken. Flowers and leaves are used in the manufacture of pickles. Seed is used as flavoring agent of vinegar and as an ingredient of certain types of bread and dishes made of fish.
Dill can be also consumed in the form of herbal tea.
Dill seeds are used in pickling as well as in spicy dishes.
Season in which dill is available
Fresh dill is in season in spring and early summer, but it is often grown in greenhouses so it is available year-round.
How to make Dill Leaves Toor Dal Recipe – Shepu/ Suva Dal recipe
1-1/2 cups Arhar dal (Split Toor Dal)
1 cup Dill leaves, chopped
1 tablespoon Ghee
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds (Jeera)
1 Bay leaf (tej patta)
1 Onion, finely chopped
4 cloves Garlic
1 inch Ginger
2 Tomatoes, finely chopped
1 Green Chilli, finely chopped
1 teaspoon Red chilli powder
1/2 teaspoon Turmeric powder (Haldi)
Salt, to taste
1 Lemon, juice extracted
To begin making the Dill Leaves Toor Dal Recipe, wash the dill leaves and finely chop it and keep it ready. Prep all the ingredients as well.
In a pressure cooker, add a teaspoon of ghee and place it on medium heat. Add the mustard seeds and cumin seeds.
Allow it to crackle. Once it crackles, add the chopped onion, ginger and garlic. Saute until the onions soften.
Once the onions soften, add the tomatoes, green chillies, turmeric powder, red chilli powder, salt, dill leaves, toor dal and 3 cups of water and pressure cook for at least 4 to 5 whistles and turn off the heat.
Allow the pressure to release naturally.
Once the pressure released, open the lid and mash the dal coarsely using a muddler and check for seasonings.
Adjust at this stage and bring it to a boil for few minutes and serve the Dill leaves dal over a serving bowl. Add in the squeeze of lemon and any additional ghee over the top. Turn off the heat.
Transfer the Dill Leaves Toor Dal to a serving bowl and serve hot.
Serve the Dill Leaves Toor Dal Recipe along with Phulka Recipe and Ringna Bateta Nu Shaak Recipe to make a wholesome weekend or weeknight lunch or dinner.
How to make Karnataka Style Bassaru Palya Recipe
1 cup Arhar dal (Split Toor Dal)
1/2 cup Dill leaves
1 Onion, chopped
4 cloves Garlic, crushed
1 teaspoon Mustard seeds
2 Dry red chillies
1 teaspoon White Urad Dal (Split)
1 teaspoon Chana dal (Bengal Gram Dal)
1 sprig Curry leaves
1 teaspoon Turmeric powder (Haldi)
Salt, to taste
To begin making the Karnataka Style Bassaru Palya Recipe, firstly pressure cook the toor dal with 2 cups of water in a pressure cooker, add a little salt as well. Cook for about 2 whistle.
Then once done, add in the dill leaves, and add about 1/2 cup of water and pressure cook again for about 1 whistle.
Once done, drain all the water and keep the cooked dal and dill leaves.
Heat a kadai with oil, and crackle the mustard seeds, urad dal, chana dal, dry red chilli and curry leaves.
Add in onions and garlic and saute till it translucent. Then add in the cooked dal mixture and give it stir, season it with salt and turmeric powder. Mix well and serve.
Serve the Karnataka Style Bassaru Palya Recipe along with Keerai Sambar and Steamed Rice for your everyday meals or serve it along with Tawa Paratha and Boondi Raita.
Dill is considered as safe but in care cases lead to allergic reactions, vomiting, diarrhea, oral pruritus, urticaria tongue, and throat swelling. People who are allergic to carrots may experience an allergic reaction to dill.
There are certain situations when you may want to be careful about using dill as a medicine. It is not recommended that you use dill as a medicine during pregnancy or breastfeeding. Using dill on your skin may cause irritation, and drinking dill juice may make you more sensitive to the sun.
Lastly, people with diabetes, who are taking lithium, and those undergoing surgery within two weeks should talk to their healthcare provider before using dill as a medicine.
Fun facts about dill
- Today, dill represents one of the most widely used spices of European and Asian cuisine. Dill grows best in areas with long, warm summers. It requires fertile, well-drained soil and full sun for successful development.
- Dill has single, smooth, hollow stem that can reach 16 to 24 inches in height.
- Dill develops numerous feathery, thread-like leaves with pointed leaflets. Leaves are light green colored, soft and alternately arranged on the branches.
- Dill produces miniature, white or yellow flowers, arranged in terminal umbel (type of flat-topped inflorescence). Dill blooms during the mid-summer.
- Dill and fennel can cross-pollinate when they are planted close to one another (these two plants easily exchange pollen). Created hybrid doesn’t have culinary value (newly produced plant is flavorless).
- Dill produces numerous miniature elongated seed that can be straight or curved.
- Dill propagates via seed. Under appropriate conditions seed is able to germinate even after 3 to 10 years of dormancy.
- Dill is rich source of dietary fibers, vitamins C, B9 and B2 and minerals such as manganese, iron and calcium.
- All parts of plant are edible, but people usually consume leaves, flowers and seed.
- Oil extracted from seed has application in the cosmetic industry where it is used in the manufacture of soaps.
- Dill can be used in treatment of digestive problems, lack of appetite and jaundice. It reduces flatulence and can be used as a cure for hiccups. Dill stimulates lactation in breastfeeding women and alleviates colic in babies. It can be also used to calm babies and help them fall asleep during teething.
- During the medieval period, people were using dill hanged on the doorway to keep witches on a safe distance from their homes. Dill was also popular and often used ingredient of magic potions in the past.
- Ancient Greeks were using dill for the production of perfumes. Greek athletes were using tonic made of dill to improve tonus of their muscles.
- Dill is an annual plant, which means that is completes its life cycle in one year.
- The flowers are white to yellow, in small umbels 2 to 9 cm (0.8 to 3.5 in) diameter.
- The seeds are 4 to 5 mm (0.16–0.20 in) long and 1 mm (0.04 in) thick, and straight to slightly curved with a longitudinally ridged surface.
- The entire plant is aromatic, and the small stems and immature umbels are used for flavouring soups, salads, sauces, fish, sandwich fillings, and particularly pickles.
- Dill has a warm, slightly sharp flavor somewhat reminiscent of caraway.
- Fresh and dried dill leaves (sometimes called “dill weed” to distinguish it from dill seed) are widely used as herbs in Europe and central Asia.
- An essential oil from the seed (dill seed oil) is used in the food industry for flavoring as well, and used in perfuming soaps and in medicines.
- Dill is a very good source of calcium and a good source of dietary fiber, vitamin A, B-complex vitamins, vitamin C, iron, manganese, magnesium, phosphorus, potassium, sodium and zinc.
- It used as an anti-bacterial spice, similar to garlic.
- Dill’s name comes from the old Norse word dilla which means “to lull.” This name reflects dill’s traditional uses as both a carminative stomach soother and an insomnia reliever.