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Dill (disambiguation)Dill (Anethum graveolens), also known as Lao coriander,[1][2] depending on where it is grown, is either a perennial or annual herb. It is the sole species of the genus Anethum

Culinary use

Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs, mainly in Germany, Poland, Finland, Norway, Sweden, the Baltic, in Russia, and in central Asia.

Like caraway, its fernlike leaves are aromatic and are used to flavor many foods, such as gravlax (cured salmon), borscht and othersoups, and pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried; however,freeze-dried dill leaves preserve their flavor relatively well for a few months.

Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed.[6] Dill oilcan be extracted from the leaves, stems and seeds of the plant. Dill is the herb most often added to fish.

Dill is the eponymous ingredient in dill pickles: cucumbers preserved in salty brine and/or vinegar.

In Poland, where dill is called 'koper', it is one of the most popular herbs used in kitchen, along with parsley and chives, therefore people use dill for various purposes. Fresh, finely cut dill leaves are used as topping to vartious soups, especially the hot red borsht and the cold borsth mixed with curds, kefir, yoghurt, or sour cream, which is served during hot Summer and is called 'chłodnik' ("cooler"). It is also popular in Summer to drink the fermented milk (curds, kefir, yoghurt, or butter milk) mixed with finely cut dill (and sometimes other herbs). The same way prepared dill is used as a topping for water cooked potatoes covered with fresh butter - especially in Summer time when there are the so-called 'new' potatoes (potatoes are still young). The dill leaves can be mixed with butter beforehand, making it a dill butter, which can serve the same purpose. Dill leaves mised with fresh cottage cheese (or hard white cheese 'twaróg' mixed with cream) form one of the traditional cheese spreads used for sandwiches. Fresh dill leaves are used all year round as an ingredient for making fresh salads, e.g. made of lettuce, fresh cucombers and tomatoes, same as basil leaves are used in Italy and Greece. Fresh dill leaves mixed with sour cream are the basis for dressings, and it is especially popular to use this kind of sauce with freshly cut cucombers, which practically are wholly immersed in the sauce, making thus a salad called 'mizeria'. The dill leaves serve as a basis for cooking dill sauce, used hot for baked fresh water fish and for chicken or turkey breast, or used hot or cold for hard boiled eggs (depending on the temperature of the eggs served). In south-eastern Poland it is popular to cook a dill-based soup (zupa koperkowa), served with potatoes and hard boiled eggs. Whole stems including roots and flower buds are traditionally used to prepare Polish style pickled cucombers (ogórki kiszone), especially the so-called low-salted cucombers ('ogórki małosolne'). Whole stems of dill (even including the roots) are also used to be cooked with potatoes (especially the 'late' potatoes of Autumn and Winter), to make them resemble in flavor those 'new' potatoes of Summer time. Some kinds of fish, especially trout and salmon, are also traditionally baked with stems and leaves of dill. Dill seeds are added to cooking some heavy dishes, especially made of cabbage and fat meats, as a gas relieving herb, same as caraway or fennel seeds. NB. The Polish name 'koper' covers also fennel ('koper włoski', lit. 'Italian dill'), but fennel is never used for all these purposes mentioned above, except for the last one (it's seed are added to some 'heavy' dishes). Out of the three kinds of seeds mentioned, however, only fennel seeds are considered to be a 'real' medical plant, so infusion made of these seeds alone is served to babies suffering from gases.

In Romania dill (mărar) is used on a national scale as an ingredient for soups such as borscht, pickles and other dishes; it is often mixed with salted cheese and used as a filling for the langos. Another popular dish with dill as a base ingredient is the dill sauce. Langos is a Hungarian food and Hungarians use dill to make soups and sauces with dill. It is favored to serve dill sauce with meat and eggs.

In Hungary people make crepes and fill it with a type of cottage cheese mixed with dill. It is possible that in Romania particularly where Hungarians live in large number the area called Transylvania above listed foods are known and made with dill, still they are Hungarian foods. The Hungarian name for dill is 'kapor'.

In Serbia, dill is known as mirodjija and is used as an addition to soups, potato and cucumber salads and French fries. It also features in the Serbian proverb "бити мирођија у свакој чорби" which corresponds to the English proverb "to have a finger in every pie".

In Canada, dill is a favourite herb to accompany poached salmon.

In Arab countries, dill seed, called ain jaradeh (cricket eye), is used as a spice in cold dishes such as fattoush and pickles. In Arab countries of the Persian Gulf, dill is calledshibint and is used mostly in fish dishes.

In Iran, dill is known as shevid and is sometimes used with rice and called shevid-polo. It is also used in Iranian aash recipes, and is also called sheved in Persian.

In India, dill is known as shepu (शेपू) in Marathi and Konkani, savaa or soya in Hindi or soa in Punjabi. In Telugu, it is called soya and soya-kura (for herb greens). It is also calledsabbasige soppu (ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪು) in Kannada. In Tamil it is known as sada kuppi(சதகுப்பி). In Malayalam, it is ചതകുപ്പ(chathakuppa )or ശതകുപ്പ(sathakuppa). In Sanskrit, this herb is called shatapushpa. In Gujrati, it is known as hariz. In India, dill is prepared in the manner of yellow moong dal as a main-course dish. It is considered to have very good antigas properties,so it is used as mukhwas, or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth. In the state of Uttar Pradesh in India, a smaller amount of fresh dill is mainly cooked along with cut potatoes and fresh fenugreek leaves(Hindi आलू-मेथी-सोया). In Manipur, dill locally known as pakhon is an essential ingredient of chagem pomba – a traditional Manipuri dish with fermented soybean and rice.

In Laos and parts of northern Thailand, dill is known in English as Lao coriander[1][7] (Lao: ຜັກຊີ, Thai: ผักชีลาว). In the Lao language, it is called phak see, and in Thai, it is known as phak chee Lao.[8][9] In Lao cuisine, Lao coriander is used extensively in traditional Lao dishes such as mok pa (steamed fish in banana leaf) and several coconut milk-based curries that contain fish or prawns.

In Vietnam, the use of dill in cooking is regional, specifically northern Vietnamese cuisine.

Health Benefits of Dill

The health benefits of dill include good digestion, relief from insomnia, hiccups, diarrhea, dysentery, menstrual disorders, respiratory disorders, cancer, etc. It is also good for oral care.

Dill, scientifically known as Anethum Graveolens, has been in use in culinary and in medicines since ages. Both seeds and the leaves can be used. Apart from giving a strong tangy, appetizing flavor and taste, dill has many medicinal properties, which mainly come from certain compounds called Monoterpenes, Flavonoids,minerals and certain amino acids. Let us see where we can use dill.

The health benefits of dill include:

  • >>   Digestion
    Dill itself is an appetizer and therefore extensively used in culinary. Theessential oils present in it are stimulant in nature and activates secretion of bile and digestive juices. These oils also stimulate peristaltic motion of the intestine.
  • >>   Insomnia
    Essential oils found in herbs have a peculiar property. They are simultaneously stimulant and sedative or hypnotic, that is, they stimulate as well as pacify. The essential oils in dill are no different. The Flavonoids and vitamin-B complex present in its essential oils, being stimulant in nature, activates secretion of certain enzymes and hormones which have calmative and hypnotic effects, thereby helping have a good sleep.
  • >>   Hiccups
    Hiccups occur due to various reasons, primarily due to trapping and repeated upward movement of gases through the food pipe and secondarily due to certain allergies, hypersensitivity, hyperactivity and nervous malfunctioning etc. Dill can help in all of these situations. Being a carminative, it helps expulsion of gases and also reduces gas formation and being sedative, it helps calm down hiccups due to allergies (which is actually hypersensitivity of the body towards certain foreign elements and bile), hyperactivity, nervous disturbances etc.
  • >>   Diarrhea
    Diarrhea is caused mainly due to two reasons; indigestion and microbial action. For the first, dill can certainly help as it has very good digestive properties. For the second, it can help again since the Monoterpenes and Flavonoids present in its essential oils are germicidal or bactericidal in nature and can help cure diarrhea by inhibiting microbial infections.
  • >>   Dysentery
    Dysentery is primarily caused due to fungal infections. Here too, dill can help as its essential oils are disinfectant in nature and help inhibit fungal infection effectively
  • >>   Menstrual Disorders
    The Flavonoids in essential oils of dill are stimulant and Emenagogue in nature, that is, they stimulate secretion of certain hormones which in turn help maintain proper menstrual cycles.
  • >>   Respiratory Disorders
    Kaempferol and certain other components of Flavonoids and Monoterpenes in the essential oils of dill are anti congestive and anti histaminic in nature and help clear congestion in the respiratory system due to histamine, allergies or cough
  • >>   Oral Care
    Dill seeds and leaves are very good mouth fresheners. Apart from that, the essential oils in it are germicidal, anti oxidant and disinfectant in nature. Thus they help end microbial infections in the mouth as well as their anti oxidants minimize the damages caused to gums and teeth by the free radicals.
  • >>   Cancer
    Now it is the turn of the Monoterpenes to come under the lime light. These chemoprotective Monoterpenes, being stimulant in nature, activates secretion of an enzyme called glutathione-S-transferase (the radical glutathione is an effective anti oxidant) which is very effective in neutralizing carcinogens