![[DILL]PHP 50 per seedling (small)for pickup (contact me for address)with stable growth (ready for transplant)organically...](https://img5.voofla.com/500/973/202759885009739.jpg)
04/05/2021
[DILL]
PHP 50 per seedling (small)
for pickup (contact me for address)
with stable growth (ready for transplant)
organically grown
One of my favorite herbs of all time, the leaves, stems, trunk, seeds, and flowers of dill give off a strong, delectable aroma that makes dill perfect for steaks, roasted meats, marinades, pestos, salads, sauces, and almost every kind of oil-based, cream-based, butter-based, vegetarian, meaty, or carb-rich recipe! Dill also gives off a very pleasant, luscious smell and stunningly beautiful and fragrant flowers in your everyday garden!
Posted are some of my homemade recipes seasoned with dill leaves, stems, and flowers.
[OTHER CULINARY USES]
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Fresh and dried dill leaves (sometimes called "dill w**d" or "dillw**d" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia.
Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht, and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried. However, freeze-dried dill leaves retain their flavor relatively well for a few months.
Dill oil is extracted from the leaves, stems, and seeds of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps.[8]
Dill is the eponymous ingredient in dill pickles.[9]
European cuisine
In central and eastern Europe, Scandinavia, Baltic states, Ukraine, and Russia, dill is a staple culinary herb along with chives and parsley. Fresh, finely cut dill leaves are used as a topping in soups, especially the hot red borsht and the cold borsht mixed with curds, kefir, yogurt, or sour cream, which is served during hot summer weather and is called okroshka. It also is popular in summer to drink fermented milk (curds, kefir, yogurt, or buttermilk) mixed with dill (and sometimes other herbs).
In the same way, dill is used as a topping for boiled potatoes covered with fresh butter – especially in summer when there are so-called "new", or young, potatoes. The dill leaves may be mixed with butter, making a dill butter, to serve the same purpose. Dill leaves mixed with tvorog form one of the traditional cheese spreads used for sandwiches. Fresh dill leaves are used throughout the year as an ingredient in salads, e.g., one made of lettuce, fresh cucumbers, and tomatoes, as basil leaves are used in Italy and Greece.
Russian cuisine is noted for liberal use of dill, where it is known as укроп. Its supposed antiflatulent activity caused some Russian cosmonauts to recommend its use in human spaceflight due to the confined quarters and closed air supply.[10]
In Polish cuisine, fresh dill leaves mixed with sour cream are the basis for dressings. It is especially popular to use this kind of sauce with freshly cut cucumbers, which practically are wholly immersed in the sauce, making a salad called mizeria. Dill sauce is used hot for baked freshwater fish and for chicken or turkey breast, or used hot or cold for hard-boiled eggs. A dill-based soup, (zupa koperkowa), served with [potato]]es and hard-boiled eggs, is popular in Poland. Whole stems including roots and flower buds are used traditionally to prepare Polish-style pickled cucumbers (ogórki kiszone), especially the so-called low-salt cucumbers ("ogórki małosolne"). Whole stems of dill (often including the roots) also are cooked with potatoes, especially the potatoes of autumn and winter, so they resemble the flavor of the newer potatoes found in summer. Some kinds of fish, especially trout and salmon, traditionally are baked with the stems and leaves of dill.
In the Czech Republic, white dill sauce made of cream (or milk), butter, flour, vinegar, and dill is called koprová omáčka (also koprovka or kopračka) and is served either with boiled eggs and potatoes, or with dumplings and boiled beef. Another Czech dish with dill is a soup called, kulajda, that contains mushrooms (traditionally wild ones).
In Germany, dill is popular as a seasoning for fish and many other dishes, chopped as a garnish on potatoes, and as a flavoring in pickles.
In the UK, dill may be used in fish pie.
In Bulgaria dill is widely used in traditional vegetable salads, and most notably the yogurt-based cold soup Tarator. It is also used in the preparation of sour pickles, cabbage, and other dishes.
In Romania dill (mărar) is widely used as an ingredient for soups such as borş (pronounced "borsh"), pickles, and other dishes, especially those based on peas, beans, and cabbage. It is popular for dishes based on potatoes and mushrooms and may be found in many summer salads (especially cucumber salad, cabbage salad and lettuce salad). During springtime, it is used in omelets with spring onions. It often complements sauces based on sour cream or yogurt and is mixed with salted cheese and used as a filling. Another popular dish with dill as a main ingredient is dill sauce, which is served with eggs and fried sausages.
In Hungary, dill is very widely used. It is popular as a sauce or filling, and mixed with a type of cottage cheese. Dill is also used for pickling and in salads. The Hungarian name for dill is kapor.
In Serbia, dill is known as mirodjija and is used as an addition to soups, potato and cucumber salads, and French fries. It features in the Serbian proverb, "бити мирођија у свакој чорби" /biti mirodjija u svakoj čorbi/ (to be a dill in every soup), which corresponds to the English proverb "to have a finger in every pie".
In Greece, dill is known as 'άνηθος' (anithos). In antiquity it was used as an ingredient in wines that were called "anithites oinos" (wine with anithos-dill). In modern days, dill is used in salads, soups, sauces, and fish and vegetable dishes.
In Santa Maria, Azores, dill (endro) is the most important ingredient of the traditional Holy Ghost soup (sopa do Espírito Santo). Dill is found ubiquitously in Santa Maria, yet curiously, is rare in the other Azorean Islands.
In Sweden, dill is a common spice or herb. The top of fully grown dill is called krondill (English: Crown dill); this is used when cooking crayfish. The krondill is put into the water after the crayfish is boiled, but still in hot and salt water. Then the entire dish is refrigerated for at least 24 hours before being served (with toasted bread and butter). Krondill also is used for cucumber pickles. Small cucumbers, sliced or not, are put into a solution of hot water, mild acetic white vinegar (made from vodka, not wine), sugar, and krondill. After a month or two of fermentation, the cucumber pickles are ready to eat, for instance, with pork, brown sauce, and potatoes, as a "sweetener". The thinner part of dill and young plants may be used with boiled fresh potatoes (especially the first potatoes of the year, "new potatoes", which usually are small and have a very thin skin). In salads it is used together with, or instead, of other green herbs, such as parsley, chives, and basil. It often is paired up with chives when used in food. Dill often is used to flavor fish and seafood in Sweden, for example, gravlax and various herring pickles, among them the traditional, sill i dill (literally "herring in dill"). In contrast to the various fish dishes flavored with dill, there is also a traditional Swedish dish called, dillkött, which is a meaty stew flavored with dill. The dish commonly contains pieces of veal or lamb that are boiled until tender and then served together with a vinegary dill sauce. Dill seeds may be used in breads or akvavit. A newer, non-traditional use of dill is to pair it with chives as a flavoring for potato chips. These are called "dillchips" and are quite popular in Sweden.
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[Read more: https://en.wikipedia.org/wiki/Dill ]
[HEALTH BENEFITS]
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With its name derived from the Old Norse word “dilla,” which means to soothe, dill has been used since ancient times to treat colic in infants and digestive diseases, as well as to help with breastfeeding (10Trusted Source).
While these more traditional uses have not been supported by research, dill has been shown to have other potential health benefits.
Rich in antioxidants
Antioxidants are naturally occurring compounds that help protect cells against damage caused by unstable molecules known as free radicals (11Trusted Source).
As a result, research suggests that consuming foods rich in antioxidants may help reduce chronic inflammation and prevent or even treat certain conditions, including heart disease, Alzheimer’s, rheumatoid arthritis, and certain forms of cancer (11Trusted Source, 12Trusted Source)
Both the seeds and leaves of the dill plant have been found to be rich in several plant compounds with antioxidant properties, including (1Trusted Source, 13Trusted Source):
Flavonoids. These plant compounds have been associated with a reduced risk of heart disease, stroke, and some forms of cancer. They may also play an important role in brain health (14Trusted Source, 15Trusted Source, 16Trusted Source).
Terpenoids. These compounds are found in essential oils and may protect against liver, heart, kidney, and brain diseases (1Trusted Source7Trusted Source).
Tannins. Responsible for bitterness in many plant foods, tannins have been shown to have potent antioxidant properties, as well as antimicrobial effects (18Trusted Source).
Additionally, dill is a good source of vitamin C, which has also been shown to have powerful antioxidant properties (6Trusted Source, 7Trusted Source).
May benefit heart health
Heart disease is the leading cause of death worldwide. However, the World Health Organization estimates that nearly 75% of heart disease cases could be prevented by reducing risk factors like poor diet, smoking, and lack of exercise (19Trusted Source, 20Trusted Source).
Additional risk factors for heart disease include elevated blood pressure, triglyceride, and LDL (bad) cholesterol levels, as well as chronic inflammation (21Trusted Source, 22Trusted Source).
Flavonoids, like those found in dill, have been shown to protect heart health due to their potent antioxidant and anti-inflammatory properties (23Trusted Source).
Furthermore, animal studies have suggested that dill extract may have cholesterol- and triglyceride-lowering effects. However, research in humans in more mixed (10Trusted Source, 24Trusted Source).
One study in 91 people with high total cholesterol and triglyceride levels found that taking 6 dill extract tablets daily for 2 months significantly improved total cholesterol and triglyceride levels but did not change HDL (good) cholesterol levels (25Trusted Source).
Yet, another study in 150 people with high cholesterol and triglyceride levels observed no significant changes in cholesterol or triglyceride levels after 6 weeks of daily dill tablet intake (26Trusted Source).
However, it’s important to note that most studies looking at the effects of dill on heart health have used extracts. As a result, it’s unclear how fresh or dried dill in your diet could affect heart health.
Overall, while the antioxidants in dill extracts may benefit overall heart health, more studies in humans are needed to assess the effectiveness of dill on cholesterol and triglyceride levels.
May help lower blood sugar levels
Having chronically high blood sugar levels is concerning as they can increase your risk of conditions like insulin resistance, metabolic syndrome, and type 2 diabetes (27Trusted Source).
Dill has been suggested to have blood-sugar-lowering effects (10Trusted Source).
In fact, several studies in animals with diabetes have shown a significant improvement in fasting blood sugar levels with daily doses of dill extract. Still, research in humans is limited (10Trusted Source, 28Trusted Source).
May have anticancer properties
Monoterpenes are a class of terpenes, which are naturally occurring plant compounds that are linked to anticancer, antiviral, antifungal, and anti-inflammatory properties (1Trusted Source, 29Trusted Source).
They’re commonly found in essential oils of plants like dill and have been associated with anticancer properties (1Trusted Source).
More specifically, d-limonene is a type of monoterpene that studies have shown may help prevent and treat lung, breast, and colon cancer (30Trusted Source, 31Trusted Source, 32Trusted Source).
As dill is high in monoterpenes, particularly d-limonene, it may have anticancer properties. However, there’s currently no research on the effectiveness of dill or dill extract on the risk or treatment of cancer.
Other potential benefits
Dill may benefit your health in the following ways as well:
Antibacterial properties. Essential oils in dill have antibacterial effects which fight potentially harmful bacteria, such as Klebsiella pneumoniae and Staphylococcus aureus (33Trusted Source, 34Trusted Source, 35Trusted Source).
Bone health. Dill contains calcium, magnesium, and phosphorus — all of which are important for bone health (36Trusted Source).
Menstrual cramps. Essential oils in dill may help relieve pain from cramps during your period. However, research is currently limited and mixed (37Trusted Source, 38Trusted Source).
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Nutritional profile
One cup (9 grams) of fresh dill sprigs provides approximately (2Trusted Source):
Calories: 4
Vitamin C: 8% of the Daily Value (DV)
Manganese: 5% of the DV
Vitamin A: 4% of the DV
Folate: 3% of the DV
Iron: 3% of the DV
Fresh dill is very low in calories, yet a surprisingly good source of several essential vitamins and minerals, including vitamin C, manganese, and vitamin A (2Trusted Source).
Vitamin A is an essential nutrient that is important for maintaining vision and supporting a healthy immune system. It also plays a role in male and female reproduction (3Trusted Source, 4Trusted Source).
Similarly, vitamin C is vital for your immune system and helps with bone formation, wound healing, and metabolism (5Trusted Source, 6Trusted Source).
Additionally, it has been shown to be a potent antioxidant that helps protect your cells against damage caused by unstable molecules known as free radicals (6Trusted Source, 7Trusted Source).
Dill is also a good source of manganese. While needed in very small amounts, it is an essential mineral that supports normal functioning of your brain, nervous system, and metabolism of sugar and fat (8Trusted Source).
Furthermore, fresh dill provides 1–2% of the DV for calcium, copper, magnesium, potassium, riboflavin, and zinc (2Trusted Source).
However, as fresh dill is usually consumed in smaller quantities than 1 cup (9 grams), the amount of nutrients you get from sprinkling it over your food will be considerably less.
As for dill seeds, they have many similar nutritional benefits. One tablespoon (6.6 grams) of seeds provides 8% of the DV for calcium, 6% of the DV for iron, and 1–5% of the DV for magnesium, manganese, phosphorus, and potassium (9Trusted Source).
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[Read more: https://www.healthline.com/nutrition/dill ]
