Know Your Ingredients - DILL
Dill is one of the most ancient, aromatic and exotic herbs in the world. It is a versatile herb that pairs well with a wide variety of dishes, from soups and salads to dips and dry curries. It originated in the mediterranean region and belongs to the same family as celery. Dill leaves are aromatic and have a feathery appearance. The seeds of this plant are also used as a spice.
HEALTH BENEFITS OF DILL:
It is rich in antioxidants and is a good source of vitamins A, C, manganese, Calcium and Iron.
Dill is great for digestion and helps reduce bloating, flatulence and spasms in the stomach. It is one of the ingredients in gripe water and is used to help soothe colic and abdominal discomfort in infants.
The flavonoids in Dill help with the secretion of certain hormones that help regulate a proper mentrual cycle.
Dill is used in Ayurvedic Postpartum care and is given to lactating mothers to help increase the production of milk.
CULINARY USES OF DILL:
Dill can be added to salads like this Bell Pepper and Dill Salad, soups, stews and rice dishes like pulao.
It can be added to eggs and seafood dishes.
Dill pairs really well with fish, especially Salmon
Dill is one of the main ingredients in the classic Tzatziki sauce. It can also be combined with yogurt and cucumber and made into a raita.
TIP: When cooking, it’s best to add dill leaves at the very end, as they tend to lose flavor the longer they cook
STORING FRESH DILL:
To make the leaves last longer, wrap them up in a paper towel, place them in a resealable bag and store them in the fridge for up to a week.