Discover the use of dill for stomach aches.
Dill is native to the Mediterranean basin and western Asia. It has been consumed since ancient times because it is mentioned in the Bible and Egyptian writings.
Depending on the location, this plant was sometimes used to relieve stomach aches and flatulence, sometimes as a charm against bad spells.
• Source of antioxidants;
• Source of vitamin C;
• Source of potassium;
• Improves digestion.
For 100 g of fresh dill:
Energy: 48.2 kcal
Water: 86 g
Protein: 3.93 g
Carbohydrates: 3.9 g
Lipids: 1.1 g
Sugars: 1.2 g
Dietary fiber: 3.5 g
Calcium: 202 mg
Copper: 0.22 mg
Iron: 5.5 mg
Iodine: 3.9 µg
Magnesium: 28 mg
Manganese: 2.7 mg
Phosphorus: 51.9 mg
Potassium: 647 mg
Selenium: 2.7 µg
Sodium: 27 mg
Zinc: 1.8 mg
Vitamin E (mg / 100 g): 1.7 mg
Vitamin C (mg / 100 g): 70 mg
Vitamin B1 or Thiamine: 0.19 mg
Vitamin B2 or Riboflavin: 0.43 mg
Vitamin B3 or PP or Niacin: 2.4 mg
Vitamin B5 or Pantothenic acid: 0.3 mg
Vitamin B6: 0.3 mg
Vitamin B9 or total folate (µg / 100 g): 116 µg
Its caloric intake is negligible given the quantities consumed (48.2 Cal / 100 g). On the other hand, dill is rich in water, fiber, potassium, sodium, and vitamin C for its main nutritional characteristics, dill is an interesting herb from a health standpoint.
Dill has undeniable health benefits.
Dill has antispasmodic properties. It would help fight hiccups and vomiting.
It has digestive and stimulating properties which will improve digestion, stimulate transit and limit bloating.
Thanks to its high potassium content, dill is a powerful diuretic.
The essential oil it contains gives it sedative properties and makes it a natural calming agent.
Herbs, including dill, are usually not eaten in large quantities. Used as seasonings, they cannot, therefore, provide all the health benefits attributed to them.
The fact remains that the addition of herbs to foods, on a regular and significant basis, makes it possible to contribute, even if only minimally, to the intake of antioxidants in the diet.
However, consuming herbs alone cannot meet the body’s need for antioxidants.
When harvested, dill is a plant that can grow up to a meter high. It is green in color and its leaves are shaped like twigs.
•Origin: Mediterranean basin and Asia;
•Season: June to September;
•Green color ;
When you buy it in a bouquet or a tray, the dill should have a bright green color.
Keep fresh dill for 2 days in the refrigerator by placing the stems in a bowl of water or wrapping them in damp paper towels.
Dried dill seeds can be stored in an airtight container in a cool, dry place.
Whether fresh or seeded, dill has its place in the kitchen.
Dill is used to flavor dishes and goes well with tomatoes, beets, celeriac, cucumber, cabbage, cream, cream cheese, white sauces, eggs, salad dressings, and seafood. As fresh dill has a very light taste, it should be added at the very end of cooking.
Dill seeds are added to soups, cold sauces, and salads. They go very well with fish marinades (especially salmon and herring).
People who are allergic to plants in the carrot family like celery, cilantro, and fennel may have a reaction when consuming dill.
Its name comes from ancient Greek and means “which grows quickly”. Its aromatic and digestive properties were already well known to the ancient Egyptians and Greeks who also used it for its antispasmodic and sedative properties.
The Romans decorated the banquet halls with blooming dill. In the Middle Ages, a small bag of dill was worn on the chest to guard against witches and the evil eye.
However, it has been used mainly for its digestive properties around the world.
In addition to the culinary uses that are known to it, this plant was part of many traditional digestives and fortifying medicinal preparations that still exist today, especially in France, Italy, Germany, and England.
Its digestive properties are also recognized in Ayurvedic medicine (traditional medicine from India).
In Eastern Europe and Slavic countries, dill has been widely used in marinades to prevent bacterial growth in processed foods. The dill pickle remains a classic in this regard.
In season, the fresh leaves contain a good proportion of essential oil, but they quickly lose their properties on drying.
Fresh dill is generally used in cooking for its carminative (which promotes the expulsion of intestinal gas) and digestive (very useful, especially to facilitate the digestion of cucumbers, pickles, and legumes).
Dill seeds, harvested at full maturity and properly dried, retain their essential oil and the active ingredients they contain. You can chew them as they are or grind them lightly to make an infusion.