What is dill
Dill is an aromatic plant that is used in coocking to make different types of dishes tastier.
It is also useful in phytotherapy thanks to its excellent properties.
Dill is a plant very similar to wild fennel used since ancient times for its healing properties, in particular for its antispasmodic and digestive effect.
Originally from India, this medicinal herb of the Apiaceae family is particularly used in oriental cuisine.
Both dried seeds and leaves are used.
Dill is excellent for those who have digestive problems, bloating or suffer from colic and stomach cramps.
Dill is also able to resolve bad breath and thanks to its diuretic power it is a natural remedy for those suffering from cellulite or water retention.
It also has the property of facilitating sleep and counteracting insomnia.
Another property of dill is to heal and regenerate nails: crushed seeds or leaves are excellent for preparing strengthening compresses.
Calories and nutritional values of dill
100 g of dill contains 43 kcal, and:
Protein 3.46 g
Carbohydrates 7.02 g
Fat 1.12 g
Cholesterol 0 mg
Dietary fiber 2.1 g
Sodium 61 mg
Cultivation and Care of Dill:
Dill is sown in the open ground or in pots.
Soil must be worked and fairly soft, moist and light.
Seeds should be spaced 3-4 times their diameter.
After having carried out the sowing on the surface, it is given a light wathering with a normal sprinkler so as not to move the small dill seeds.
Then we proceed with the compacting of the soil.
During germination, the soil must be kept constantly moist without exceeding.
The germination times may vary depending on the climatic conditions.
Use in cooking of dill
The use of dill in cooking is not as widespread in Italy as in other European countries and in the Middle East.
In Germany and Hungary it is used to prepare sweet and sour pickles; in Scandinavia it flavors salmon, eggs, shellfish, potatoes and soups; in Greece, dill leaves accompany feta and legumes and it is not uncommon to find bread enriched with the seeds of this spice.
In general, dill goes well with boiled vegetables, grilled meats, fatty fish and marinades.
Excellent for sprinkling on hard-boiled eggs.
With this spice, a delicious digestive liqueur is also prepared and olive oil and vinegar can be flavored.
Dill appeared in many ancient Roman recipes.
Why not try a journey into the past through the flavors and aromas of an ancient dish?
Here is a recipe of the time based on eggs and peas: Cook 250g of dried peas in boiling water. Separately prepare a sauce of pepper, dill, 2 spring onions (only the white part), a tablespoon of soy sauce, one of anchovies and a few drops of Marsala. Heat over low heat and add 4 beaten eggs. Add the previously cooked peas and leave on the stove until everything sets.
I bought dill seeds on this website
More aromatic herbs to use in cooking: Shiso, Japanese basil find all about it 🙂