What is dill?

 

SUMMARY 

1. Dill 

2. Leaves or seeds 

3. Use in cooking 

4. Recipes 

5. Properties and grandmother's remedies 

5.1 When to use this spice?

 5.2 How to treat yourself? 5.3 Contraindications

 6. Common Questions 

7. Other products liked by visitors 

8. History

Origin: Great Britain.

 Other names: bastard fennel, false anise, stinking fennel or even yellow fennel.

 Variety: Anethum graveolens.

What is dill? 

Dill is a plant of the Apiaceae family, cultivated as an aromatic and condiment plant for its leaves and seeds with a slightly aniseed flavor, which has earned it the nicknames of false anise or bastard fennel.

 It grows quickly and offers both fine leaves and oval seeds with light brown reflections, very aromatic, which are used as a spice. 

Dill is appreciated as much for its subtle and refreshing taste as for its digestive and relaxing properties.

 It is used in cooking, in infusion, in maceration, even as a grandmother's remedy to relieve everyday ailments.

 A discreet plant, but full of resources!

How to use dill leaves and seeds in cooking? 

The leaves and seeds have the same use in cooking. 

The leaf will just be lighter in taste, closer to an aromatic herb, while the seed, while retaining its subtlety, will have a more pronounced taste. 

Dill, in leaves or seeds, has a very delicate, slightly aniseed scent. 

It is good to crush the seeds before use so that they release more fragrance. The leaves are used whole.

 Be careful, it must not boil, whether fresh or dried. 

In a hot dish, add it at the end of cooking.

 In a cold preparation, prefer to integrate it from the start of the recipe, as it will take time to release all its aroma.

Tip: to preserve all the finesse of the taste of dill, absolutely avoid boiling it. 

Always include it at the end of cooking or in cold dishes, to preserve its volatile aromas.

It is a flavoring that is often found in the cuisines of Eastern and Northern Europe: Poland, Hungary, Scandinavia, but also in Indian and Chinese cuisine. In German cuisine, it is an everyday spice, particularly for flavoring eggs.

 Bastard fennel is excellent for flavoring fish, particularly white or fatty fish, steamed, grilled or smoked, such as salmon or herring.

 It enhances the delicate flesh of gilthead sea bream or sea bass. 

The leaves are ideal for this use. 

It is a spice widely used to flavor salads, especially with potatoes, or beans, beets or even cucumbers. 

For this, I like to use seeds. 

The use of dill is also common in meats and sauces, whether in meatballs, blanquettes, marinades, grills, papillotes, court-bouillon, etc. 

Again, I like to use the leaves for these purposes.

It is a spice which, in leaves, is often used with cottage cheese and eggs. 

Add a few seeds to flavor your infusions, teas, and drinks in general, and give them a subtly aniseed scent.

 In seeds, it is also used in desserts, in pastries, in jams or compotes.

 To summarize, if you like its taste, you can

Easy recipe ideas for cooking dill Buying fake anise is good, using it is better. 

We offer you recipes with dill, from starters to desserts, including drinks in order to make the best use of this spice. 

Let yourself be guided, embark aboard the Spice Island for a world tour of flavors! In the meantime, here are some quick ideas to prepare:

. Potato salad with dill: warm potatoes, a spoonful of mild mustard, a dash of vinegar, a little oil, salt, pepper, and a nice pinch of dill, a Scandinavian classic to be mixed up as you wish. 

. Dill omelette: beat your eggs with a little milk, add dill leaves, a touch of feta or fresh goat's cheese, then cook gently in the pan. 

. Digestive infusion with dill seeds: a teaspoon of crushed seeds in a cup of boiling water, leave to infuse for 10 minutes. 

. Steamed fish with dill: steamed salmon or sea bream, accompanied by a light sauce of yogurt, lemon, garlic and dill leaves or seeds.

 . Dill Tzatziki: grated cucumber, Greek yogurt, a squeeze of lemon, a squeezed garlic clove and a good dose of dill.

What are the health benefits of dill? 

Regulation (EC) 1924/2006 prohibits mentioning the health benefits of our products. 

Only nutritional claims included in the annex to Regulation (EC) 1924/2006, as well as authorized health claims and pending claims (under certain conditions) may be cited here.

 These claims can only be used provided that the associated conditions of use are respected. 

Here are some good reasons, in addition to its taste properties, to buy dill.

 The use of spices will of course never replace the consultation or prescriptions of a doctor. 

Consult your pharmacist or doctor for any medication.

Renal elimination / emptying of the body 

According to published claims id2214, dill is: 

. used to improve renal elimination of water; 

. used to facilitate the body's elimination functions; 

. used for drainage of the body;

.  stimulates the body's elimination function; 

. contributes to the function of the urinary tract.

Digestion/liver health 

According to published claims id2215, dill is: 

. used to aid digestion; 

. helps support normal liver function;

.  contributes to the stimulation of the production of digestive body fluids;

.  management of liver and biliary function;

.  contributes to digestive comfort;

.  helps facilitate the digestion of fats;

.  contributes to better digestion of fats;

.  helps support digestion;

.  helps support digestion.

Digestion/liver health

According to published claims id2215, dill is: 

. used to aid digestion; 

. helps support normal liver function;

.  contributes to the stimulation of the production of digestive body fluids;

.  management of liver and biliary function;

.  contributes to digestive comfort; 

. helps facilitate the digestion of fats;

.  contributes to better digestion of fats; helps support digestion; 

. helps support digestion.

Relaxing effect / helps you get better sleep 

According to published claims id3665, dill is: 

. used to help get better sleep;

.  used to reduce nervous tension; 

. used to reduce instability; 

. used to reduce irritability.

Menstrual cycle / regulates estrogen level

According to claims published id4352, dill helps regulate estrogen levels and participates in the regulation of the menstrual cycle. 

How to use it?

 If you suffer from one of the aforementioned ailments and you are not one of the contraindications, then:

. Incorporate spice into your recipes! A simple, pleasant and effective way to enjoy all its benefits! 

. You can chew 2-3 g of seeds directly in the evening, after a meal.

 This is the simplest way to use it as a natural remedy. You need to chew for a while to fully release the active ingredients. 

. Otherwise, you can brew it.Crush about a teaspoon of seeds in a pestle (or a plate) and leave to infuse for about 10 minutes. 

In this case, avoid exceeding 3 cups per day. The ideal is to drink it in the evening after a meal. 

In this way, you can combine other plants (for example, we have already talked about thyme). Don’t hesitate to add honey, another miracle product.

Tip: for a homemade digestive herbal tea, lightly crush the dill seeds and leave to infuse for 10 minutes in simmering water.

 Add a touch of honey or a sprig of thyme to enhance the soothing effect.

Contraindications

Some people allergic to apiaceae or umbelliferae (such as carrots, coriander or fennel) may be allergic. It is not recommended for pregnant women and children under 1 year old.

Some common questions 

Is dill an herb or a spice? Both, dill leaves are an aromatic herb, the seeds are a true spice. 

How to store dill? Keep it away from light and humidity, for example in a glass jar or in our resealable bags. 

Where to buy dill? You can buy it on our online store, we offer quality dill at the best price.

For the record 

Dill is a spice whose use dates back more than 5,000 years, among the Egyptians, who used it mainly for its properties as a medicinal plant. 

Both seeds and dill leaves were used.

 However, the word dill comes from the Greek anethon which means rapid growth, which grows quickly. 

The English call it "dill" which comes from the Norwegian "dilla", and which means "to rock", this due to its soothing properties.

 The Banu Israel (Jews descended from the people of Moses) and the Persians used it as a vegetable plant. 

It is a spice which is cited in the Bible, in the Gospel according to Matthew chapter XXIII, verse 23: “Woe to you, scribes and Pharisees, hypocrites, who tithe mint, dill and cumin, but have abandoned what is most important in the law! ".

The Greeks and Romans used false anise more for perfume or decoration, but it was also found in the kitchen, particularly in gladiator dishes: dill being a symbol of vitality, it was supposed to provide more strength and resistance for fights.

 Throughout this period of Antiquity, nurses consumed it to stimulate lactation in order to be able to feed more children. It was the Romans who dispersed the plant throughout Europe to make it an essential condiment in many cuisines.

 Like many spices, Charlemagne, who appreciated the association of flavor and therapeutic virtues, encouraged its cultivation in royal lands. 

At that time, people drank dill infusions against hangovers and heavy meals.

Dill is a spice with which we associated protective powers, moreover in the Middle Ages, the custom was to wear a sort of necklace with a small sachet of dill to protect oneself from spells and the evil eye.

Tradition: in the Middle Ages, dill was considered a protective plant. It was slipped into bags hung around the neck or on doors to ward off spells and the evil eye.

Stinking fennel is still used today, in leaves and seeds, in many Western medicinal preparations and in India, it is the star of digestion in Ayurvedic medicine. 

Dill is a honey plant, in fact, the nectar from its flowers is very appreciated by bees and produces excellent quality honey. Dill honey is a specialty of Sicily. As you can see, the use of yellow fennel has always been very varied!