posted Oct 9, 2014, 12:07 PM by Ivy Hunter   [ updated Nov 12, 2014, 2:03 PM ]
Carries a pungent aromatic scent that smells the way it tastes, similar to very mild parsley.

Sprinkle  chopped dill on potato salad or any roasted vegetable. Use the fronds (leaves) and stems chopped fine with garlic for garlic bread. Use dill also in salad dressings, rubs, stews, soups or noodle dishes. The seeds are commonly used in pickling and in making herb vinegar.

Dills is aka anethum graveolens is an annual that grows 36 inches tall with yellow flowers and can be planted together in clumps to hold each other up. The seeds are used as seasoning in the best vinegars, as well as pickling. The seeds can also be used as flavor to soups, sauces, cakes, and bread. Cook with beans, sauerkraut, cabbage, cauliflower, and roasts.

Plant Lore
According to The Encyclopedia of Healing Foods Dill (Anethum graveolens) is in the family of Umbelliferae. This includes carrots, celery, fennel, and parsley. It was named after the calming effect it has on the stomach and intestines. This plant is native to Russia, western Africa, and the Mediterranean regions. It is a biblical herb, and mentioned by Egyptians, Greeks, and Romans. It was used in love potions during the medieval times, and to protect against witchcraft and infection. Today it is mainly cultivated in Europe and the United States.

Health Benefits
The proposed health benefit of eating dill is that it can be a carminative of the stomach - preventing gas, and indigestion. Dill has unique flavonoids and is useful in promoting detoxification reactions in the liver that help to release the toxic chemicals. Dill has been shown to activate liver enzymes glutathione-S-transferase which attaches glutathione to the toxic materials to neutralize and remove them. This neutralizes benzopyrenes from cigarette smoke, charcoal grill smoke, and other charred or burnt toxins ingested. Fresh dill is always best, and it is easy to grow. It can be stored frozen or dried at low temperatures as well. Just be sure it has not been irradiated, and this can be ensured by choosing organic fresh herbs.

My favorite use for dill:

Garlic Head Spread (the most garlicy garlic bread or garlic paste)
1/4 cup coconut milk
9 cloves of garlic
1 cup dill
2 tablespoons coconut oil
Directions: Blend the garlic, oil, and milk in a blender till smooth, then add the dill and blend until chopped fine but not completely incorporated. Use this garlic spread in cooking, on breads, or as a flavor enhancer in any dish or soup.

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