The word “dill” comes from the Norse “dilla” meaning “to lull”. Dill tea is used to help lull a person to sleep. The dill plant is used primarily in pickling which is explains how the term Dill Pickles came about.
As a carminative (helps with intestinal gas), dill aids digestion, stimulates the appetite, and settles the stomach. The anti-bacterial properties of dill are associated from the essentials oils from the leaves. Dill inhibits the growth of several bacteria. This effect suggests that it might help prevent gastrointestinal illness-infectious diarrhea caused by these same microorganisms. Dill seeds and leaves are used to freshen the breath and mouth.
Dried dill provides is a good source of a broad range of minerals including iron, manganese, calcium, magnesium, and potassium. Fresh dill provides a better source of vitamins A and C.
Dill leaves and seeds are used are used for culinary purposes. With its mild anise flavor, dill can be added to a wide variety of soups, stews and main course dishes. A dash of dill adds flavor to egg salad. Combine 4 tablespoons of low-fat sour cream or low-fat plain yogurt with 2 tablespoons of dried dill. Squeeze half a lime and add a dash of red pepper. Mix and serve over salmon or other grilled fish.
Dill is used to stop the hiccups.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.