Dill is a member of the Umbelliferae family, related to carrots and parsley. It is easily spotted in the garden due to the thread-like, feathery leaves. In ancient civilizations,  Dill was so valued that it was accepted as a means of payment. Today, the leaves and the seeds are highly regarded for both medicinal and culinary appeal. Dill’s essential oils found in the seeds make it a versatile naturopathic remedy, it’s great for stomach and intestinal problems, mild insomnia, nervous ailments, flatulence and heartburn. It is also widely prescribed for many diseases of the liver and gallbladder and may be recommended to treat gastric problems in children. In the kitchen, it is a flavorful addition to many dishes and excellent for accenting fish, poultry, potatoes, cucumbers and cheese.

Components

• Dill leaves have vitamin C, folic acid, beta-carotene and potassium.
• The seeds have iron and calcium which provides a mild dietary fiber.
• The curative effect of the seeds is greater then that of the leaves, due to the fact the seeds contain more essential oils.
• The flavor comes from the oils, with a similar taste to that of fennel, spicy and a little sweet.

• Dill’s essential oils help calm a nervous stomach, alleviate bloating, flatulence and some liver and gall bladder ailments.
• A great cure for intestinal bacteria that can cause diarrhea.
• A tea mad from dill seeds helps stimulate the milk in nursing mothers and can soothe colic in babies.
• Be sure to eat dill in moderation, excess amounts can impede kidney functioning.

For hiccups
Dill has been used as a hiccup remedy. Hiccups are caused by involuntary contractions of the diaphragm muscle. A tea made from the seeds can relax the diaphragm.

• Pour boiling water over 1 teaspoon of crushed dill seed and 1 teaspoon of mixture herbs, steep and strain.
• Drink right before bedtime.

• 1 tsp. finely chopped dill leaves, 4 tsp. butter, lemon juice, salt, white pepper
• In a small bowl, cream the dill and butter.
• Add lemon juice to taste, season with salt and white pepper.
• It’s excellent on bread or melt over vegetables.

• 2 oz. dried dill leaves, 2 oz. anise seeds, 2 oz. alfalfa, Honey
• Mix all the herbs is a container. Pour 1 cup of boiling water over 1 tsp. of the mixture, steep for 15 min.
• Use honey to sweeten.
• Drink 2-3 cups of per day.

• Combine 1 cup of water, 1 cup of wine and 2 tsp. of crushed dill seeds.
• Boil the mixture, and then let sit for 3 hours.
• Drink up to 2 cups per day.
• Store no longer than 2 days.

• Store Freshly cut dill in perforated foil pouches in the freezer for up to 4 weeks. Dill completely retains its flavor and aroma when frozen.
• Dried dill is often used to pickle cucumbers, cabbage and other vegetables. Use to flavor steamed vegetables.
• Dill loses much of it’s flavor in drying, it must be used in greater quantities than when fresh.
• Excellent for making vinegar. Pour 1 qt. of white wine over 2 oz. of fresh dill, let stand for 3-4 weeks.
• Dill is great in mayonnaise Blend some mayonnaise with dill seeds or fresh dill, add a few drop of lemon juice, black pepper and a bit of mustard.
• The leaves and seeds can prevent bloating. They are a great addition to a cabbage dish, the dill can prevent the bloating that cabbage causes.

Tip: Dill seeds are excellent breath fresher. The essential oils disinfect the mouth, which kills the bacteria. Chew on a small amount of seeds between meals.

Thanks for stopping by!

Lisa