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Nutritious & Delicious Dill

Dill, which originates from southwest Asia and India, is thought to be one of the oldest known herbs.

The word, dill, stems from the Norse term, "dilla", which means "to lull." In the past, dill seed oil would be mixed in potions and given as a treatment for colic. This oil would help to "lull" away the abdominal pain brought on by colic. Dill is still used today to alleviate gastrointestinal problems.

Dill is used in the preparation and presentation of many different dishes and its various forms make it a very versatile herb. The flavor of dill leaves, also known as dill weed, is a cross between anise, parsley, and celery. Dill weed pairs well with seafood and poultry and is also used to flavor dips and spreads, vegetables, salads and breads. Dill weed, which is feathery and bright green, can also be used as a garnish. Since the flavor of fresh dill weed diminishes greatly when cooked, it should be added at the last minute. Dried dill weed is also available, but its flavor is not as strong as fresh, so a greater amount is needed in cooking.

Dill seed, which is available dried, has a flavor that is similar to caraway. It is most commonly used to pickle cucumbers and to flavor meat and potato dishes and breads.

This article was submitted by Danielle Klein, RD, Clinical Nutritionist at NYP/Columbia




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