The Nutritional Benefits of Dill

nutritional benefits of herbsSOL Herb of the Month is Dill!

Dill is actually part of the celery family. It’s sometimes referred to as dill weed. It’s not actually a herb I use a lot of. However every time I do, I think: “Gosh I really like this flavour. Why don’t I cook with Dill more often?”

So that’s why it is our herb of the month. Simply so I could do some more research on Dill and all things nutrition.

The Nutritional Benefits of Dill

Well here they are. The nutrition “good bits” for this tasty herb.

It’s a great source of:

  • vitamin A – one of it’s best known roles is for our eye health. It’s also important for our immune system and growth & development
  • vitamin C – again helps our immune system. Also great for skin repair and wound healing (p.s. both vitamin A and vitamin C are also anti-oxidants!)
  • folate – it helps make healthy red blood cells and is very important for fetal growth and development
  • iron¬†- one of it’s main roles is helping out with oxygen transport in our body (hence if you are low in iron you have no energy!)
  • manganese – involved with loads of things like the processing of cholesterol, carbs and protein plus it’s involved with our bone health

Isn’t it amazing how this one little herb as such a wide ranging effect on helping our body work well? :)

How to Cook with Dill

Dill is traditionally used in a number of different cultures including Scandinavian, Eastern Europe, Greek, Persian, South East Asian and Indian cuisines.

Here are some great dishes that work well with Dill:

  • pickles
  • seafood – particularly with salmon
  • most casseroles and stews
  • on vegies – especially great with potatoes
  • soups
  • curries with coconut milk that feature fish or prawns

To get you started you might want to check out our Spanakopita recipe which includes you guessed it…Dill :)

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