Dill (Anethum graveolens)

Introduction:

Dill looks very similar to fennel, but differs in its typical smell. Both the fruits (often called seeds) and the leaves (fresh or dried) of dill are used as a spice.

Use/Preparation:

Dill is particularly suitable for seasoning fish dishes, salad dressings (especially cucumber salad), yoghurt or cheese sauces, potatoes, herb curd, herb vinegar and bread.

Health:

Dill is rich in B vitamins and vitamin C, potassium, calcium, essential oils and secondary plant compounds. It has antimicrobial, anti-inflammatory and analgesic properties. It also stimulates digestion and is therefore considered an effective household remedy for digestive complaints.

Alternatives:

In terms of taste, dill is related to aniseed and caraway. Fennel or parsley are also good alternatives to dill.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	43/180
Fat	1,1 g
Healthy fatty acids	0,1 g
Carbohydrates	7 g
Sugar	0 g
Protein	3,5 g
Salt	0 g