Dill Leaves: Nutritional values, health benefits, usage, and recipetulikasingh744
Dill leaves( Anethum graveolens) has been used for culinary and medicinal purposes for hundreds of years. Apart from giving a strong, tangy, appetizing flavor and taste, it has many medicinal properties that mainly come from certain compounds called monoterpenes, as well as flavonoids, minerals, and certain amino acids.
Dill leaves have the ability to boost digestion, as well as provide relief from insomnia, hiccups, diarrhea, dysentery, menstrual disorders, and respiratory disorders.
The health benefits of dill are derived from its organic compounds, vitamins, minerals.
Total Lipid Fat 14.54
Vitamin C 21
Vitamin B-6 0.25
Vitamin B-12 0
Vitamin D 0
Fatty acids 0.73
1. Promotes Digestion:
Dill has been used as a traditional medicine for gastrointestinal ailments such as indigestion, stomachache.
2. Prevents Insomnia:
The flavonoids and vitamin-B complex present in its essential oils, activate the secretion of certain enzymes and hormones which have calming and hypnotic effects, thereby helping people get a good night’s sleep.
3. Maintains bone health:
The calcium content present in dill leaves helps in protecting you from bone loss and loss of bone mineral density.
4. Manages Diabetes:
Dill helps in the management of insulin levels and diabetes.
5. Boosts Immunity:
Dill has been associated with antimicrobial activity. It has been shown to prevent a number of microbial infections throughout the body as well as infections that may result in open wounds or small cuts on the skin.
6. Calms hiccups:
Hiccups occur for various reasons, but primarily they occur due to trapped gas and its repeated upward movement through the food pipe. The second cause is due to certain allergies, hypersensitivity, nervous malfunctioning. Dill helps in all these situations.
7. Cures Diarrhea:
Diarrhea is mainly caused by two things: indigestion and microbial action. In terms of indigestion, dill can be quite helpful as it has very good digestive properties.
8. Treats Dysentery:
Dill essential oil is disinfectant in nature and it helps to inhibit fungal infections effectively.
9. Oral care:
Dill seeds and leaves are good mouth and breath fresheners. Apart from that, the essential oil in it is germicidal, antioxidant, and disinfectant in nature.
According to researchers, dill is generally safe but in rare situations it may lead to allergic reactions, vomiting, diarrhea, throat selling.
People who are allergic to carrots may experience an allergic reaction to dill.
- Dill develops numerous feathery, thread like leaves with pointed leaflets.
2. Dill is a rich source of dietary fibers, vitamin C, B9, B2, and minerals such as manganese, iron, and calcium.
3. All parts of the plant are edible but people usually consume leaves, flowers, and seeds.
4. Ancient Greeks were using dill for the production of perfumes.
How to buy and store Dill leaves?
- Dill weed wilts quickly. So if possible, avoid washing the dill weed before storing it.
2. When you buy it from the store, do a thorough inspection to rule out any insects, worms, bugs, and dirt. If everything is ok then keep the stems loosely in a plastic bag.
3. Add a piece of paper towel to absorb any condensation that may form inside the bag. When kept in the refrigerator in this manner, dill can last between up to 10 days and still maintain its freshness.
North Indian Dish:
Moong dal using Dill leaves:
Energy 87 calories
1.1 cup yellow moong dal
2.1/2 cup turmeric powder
3.Salt to taste
4.1 tbsp oil
5.1/2 tsp cumin seeds
6.2 to 3 curry leaves
7.2 tsp finely chopped garlic
8.1/2 tsp finely chopped green chilies
9.1/2 cup finely chopped onions
10.1/4 cup finely chopped dill leaves.
- Clean, wash and soak the dal in water for about 30 minutes and drain the water.
2. Add the turmeric powder, salt, and 3 cups of water in a pressure cooker. Pressure cook for about 3 whistles.
3. Allow the steam to escape before opening the lid.
4. Mash the dal and keep aside.
5. Heat oil in a pan and add the cumin seeds.
6. When the seeds crackle, add the curry leaves, garlic, green chilies, and onions. Saute on a medium flame for about 1 to 2 minutes.
7. Add the cooked dal, dill leaves, little salt, and 1 1/2 cups of water. Mix well and cook on a medium flame for about 4 to 5 minutes.
8. Serve hot.
South Indian Dish:
Dill dosa recipe:
Energy 78 calories
1.1/2 cup finely chopped dill leaves
2.1 cup raw rice .
3.1/2 cup beaten rice
4.1/2 cup urad dal
5.1/4 cup grated coconut
6.1 tsp green chilli paste
7.Salt to taste
8.1/2 tsp ghee for cooking
- Combine the rice, beaten rice, and urad dal in a deep bowl with enough water and soak it for about 8 hours. Drain well.
2. Blend it with 1 cup of water until smooth.
3. Transfer the batter to a dep bowl, add the dill leaves, coconut, green chili paste, salt, and 1/2 cup of water. Mix well.
4. Heat the non-stick pan, sprinkle little water on it, and wipe it off gently using a cloth.
5. Pout the batter on it and spread it in a circular motion to make a small circle.
6. Apply 1/2 tsp of ghee evenly over it and along the edges. Cook on a medium flame for 2 min till the dosa turns golden brown in color. Turn over and cook again for 1/2 minute until the other side gets cooked as well.
7. Serve immediately with sambar and chutney.
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