Dill is a herb that grows wild in the Mediterranean and western Asia. Because it is referenced in the Bible and Egyptian texts, it has been consumed since ancient times. This plant was sometimes used to ease stomach problems and flatulence, and sometimes as a charm against bad spells, depending on where it was grown.
Dill, also known as Bastard Fennel, False Anise, or Stinky Fennel, is a smooth-stemmed annual with highly jagged, bluish-green leaves that grows up to 1.5m tall.
Umbels of fragrant greenish yellow flowers form the inflorescences. There are five golden petals and five stamens on each bloom.
Small (2.5 mm), oval, flattened with noticeable ribs, and brown in hue, the seeds are oval, flattened with pronounced ribs. When they dried, they split in half.
Dill fruits include a little amount of essential oil (2.5 to 4%), which contains carvone and limonene. They also have tannins and mucilages in them.
‘Héra,' ‘Fernleaf,' ‘Ella,', ‘Goldkronne', ‘Sari', etc. and ‘Tétra' are the most popular types.
Its name originates from the Greek word anethon, which means “fast growing.” The ancient Egyptians and Greeks were well aware of its fragrant and digestive effects, and they employed it for antispasmodic and calming purposes. The Romans used flowering dill to adorn the banquet rooms. A tiny bag of dill was worn on the breast to ward off witches and the evil eye in the Middle Ages. It has, however, mostly been utilized for its digestive effects all over the world.
This plant has been used in numerous ancient digestive and strengthening medical treatments that are still used today, notably in France, Italy, Germany, and England, in addition to its culinary purposes. Ayurvedic medicine recognizes its digestive qualities as well (traditional medicine from India). Dill was commonly used in marinades in Eastern Europe and the Slavic nations to inhibit bacterial development in processed foods. In this way, the dill pickle remains a classic.

Dill, Anethum graveolens, is a member of the apiaceae family, which was originally known as umbellifera. It is native to Asia Minor. It may now be found in many sunny places of the world, including the south of France. It's a fast-growing plant that may grow to a height of up to 100cm. This plant is known as anethon in Greek, which means “which grows quickly.”
Dill was employed as a condiment and a medicinal herb in Antiquity, particularly to enhance the production of milk in nurses. Dill is now known for a variety of additional benefits.
Dill is a fascinating plant because of its abundance of vitamins C, potassium, magnesium, salt, and fiber.
It's worth noting that 100 g of dill has 43 calories. Dill also has a higher concentration of vitamins A and B6 than other herbs.
An essential oil and active compounds may be discovered in the leaves and seeds of dill. The active components in the leaves are only retained while they are fresh, although the seeds are just as effective fresh as they are dry.
Dill is an excellent antioxidant. As a result, it aids the body's battle against oxidative stress-induced cellular aging.
It helps with digestion. It also aids in the removal of intestinal gas. It has carminative effects, according to legend.
It is antispasmodic and relieves colic. Furthermore, it protects the gut by limiting the spread of harmful microorganisms.
Dill is an excellent natural remedy for foul breath (halitosis). It is, nevertheless, important to practice excellent dental hygiene on a daily basis and to see your dentist on a regular basis to remove tartar, treat cavities, gingivitis, and any other disease affecting the teeth, gums, and mouth in general. Similarly, if you have bronchitis or digestive issues that might be the source of halitosis, you should contact a doctor. Finally, poor breath is nothing new among smokers and alcoholics.
Dill essential oil, when diffused, helps to clear the bronchi.
It's good to know that dill has a mild diuretic effect.
Dill may be prepared in a variety of ways.
It adds a mildly anise taste to various meals as a fragrant herb. It adds a delicate flavor to fish and white meats, as well as soups and sauces.
Infuse a complete stem with fresh leaves in boiling water for a few minutes to get the advantages of dill. After filtration, this infusion should be consumed hot.
Dill mother tincture and essential oil can also be found at pharmacies and drugstores.
Dill seeds can be eaten or absorbed after they've been crushed.
Nutritional and caloric values ​​of Dill
For 100 g of Dill :

Dill, like other herbs, is rarely consumed in big quantities. As a result, they are unable to give all of the health advantages that have been attributed to them when used as spices. The truth remains that adding herbs to meals on a regular and considerable basis allows one to contribute, even if insignificantly, to antioxidant consumption in the diet. Herb consumption, on the other hand, is insufficient to fulfill the body's antioxidant requirements.
Given the amounts ingested (48.2 Cal / 100 g), its caloric intake is insignificant. Dill, on the other hand, is high in water, fiber, potassium, salt, and vitamin C, making it a fascinating plant from a health aspect.
The health advantages of dill are apparent.
Antispasmodic
Dill is an antispasmodic herb. It would aid in the treatment of hiccups and vomiting.
The digestive system is stimulated by this herb.
It has digestive and stimulating characteristics that aid digestion, promote transit, and reduce bloating.
Diuretic
Dill is a potent diuretic due to its high potassium concentration.
Sedative
Its sedative qualities come from the essential oil it contains, making it a natural relaxing agent.

Dill is a plant that may reach a height of one meter when harvested. Its leaves are formed like twigs and are green in hue.
Dill should be brilliant green in color when purchased in a bouquet or tray.
Refrigerate fresh dill for up to 2 days by submerging the stems in water or wrapping them in moist paper towels. Dried dill seeds should be kept in an airtight container and kept in a cold, dry location.
1. Prepare dill to preserve
Sort the dill stems into different piles.
Carefully and gently wash the dill under cold water.
Drain it by placing it in a colander for a few minutes.
Using a clean tea towel or paper towel, gently dry it.
Dill will not be able to keep if it is not thoroughly dried. It will decompose if it is exposed to moisture.
Dill is a digestive remedy that soothes the stomach and promotes digestion.
2. Refrigerate the dill to keep it
You may preserve it in the fridge if you want to eat it fresh but don't have a large harvest. It will last for two weeks if you use one of these two methods.
Remove the air.
Wrap the dill with a paper towel.
In a freezer bag, place the dill that has been wrapped up.
Close the bag carefully, taking care to get all of the air out.
Place this bag in the refrigerator's vegetable drawer.
Submerge it in water.
Fill a large glass halfway with water.
Place the dill in this glass, making sure the stems are submerged.
Make a film on the glass.
Place the glass in the refrigerator's crisper.
3. Freeze the dill to keep it
Dill is a fragrant herb that stores well in the freezer. If you want to keep dill for a long time or have a large amount to store, freeze it.
Dill should be chopped finely.
Place it in a freezer bag to keep it fresh.
Close the freezer bag carefully, ensuring that all air is out.
Place the bag in the freezer to keep it cool.
Dill should not be thawed before use. As soon as it comes out of the freezer, incorporate it into your recipe.
Good to know: Unlike drying, freezing is the greatest long-term preservation technique for aromatic herbs since it keeps the taste and essential oils.
4. Dry the dill to keep it
Dill, like fragrant herbs, is traditionally preserved by drying. If you follow one of these two options, you can maintain it that way for a year.
Air drying is a method of drying that involves exposing the product to the elements.
Using kitchen twine, make a bouquet out of the dill stalks.
Tie the dill stems to the ceiling, upside down, for 3 days in a dry, aired environment at a temperature of 25 to 35 ° C.
Drying in the oven
Preheat the oven to 35 degrees Celsius.
Place the dill sprigs on a baking sheet, spacing them out as much as possible.
Preheat the oven to 35°C and keep an eye on it every 10 minutes or so since the dill dries rapidly.
Tip: Once the dill is dry, crumble it into a glass jar and seal it with a lid to keep it airtight.

Dill has a place in the kitchen, whether it's fresh or seeded.
What's the best way to prepare it? What is the best way to match it?
Dill complements tomatoes, beets, celeriac, cucumber, cabbage, cream, cream cheese, white sauces, eggs, salad dressings, and shellfish. Fresh dill has a delicate flavor and should be put at the very end of the cooking process.
Soups, cold sauces, and salads all contain dill seeds. They're fantastic with fish marinades (especially salmon and herring).

Dill may cause allergy reactions in those who are sensitive to carrot family plants including celery, cilantro, and fennel.
Dill essential oil can cause spontaneous abortion due to its abortive properties.
As a result, pregnant women should avoid using it. It's also possible that it's neurotoxic. It is also not recommended for women who are breastfeeding. Dill essential oil should not be given to newborns or little children, of course. All audiences should use caution. This is why, before taking dill essential oil, you should always consult your doctor.
Other individuals can use dill in its different forms, with the exception of pregnant and lactating women and small children. However, it is strongly advised to adhere to the standard dose, which is as follows:
Drink no more than 3 cups of seed or dill leaf infusion every day.
Dill essential oil should not be used in excess of 5 to 6 drops per day.
Limit chewable or chewable dill seeds to 3 g.
Limit yourself to 3 tablespoons of dill tincture every 24 hours (no more than 45 drops per dose, diluted in a glass of water).
It's good to know that, as far as we know, there is no risk of contact with plants or medications.