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:
- seafood – particularly with salmon
- most casseroles and stews
- on vegies – especially great with potatoes
- 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