Healthy Food Database
A pretty, feathery herb with a strong pungent flavour. The French call dill 'fenouil bâtard' meaning "bastard fennel" and the Dutch 'stinkende vinke' meaning "stinking fennel" - neither very complimentary. While dill leaves look and smell similar to fennel they are smaller and more delicate in structure and flavour.
Category: Herb
In Season:
all year
To Buy:
Look for fresh, bright green leaves that are not wilting. Dill seeds and dried green dill tips can be purchased from a herb and spice store or supermarket.
To Store:
Store fresh dill wrapped in damp kitchen paper in a plastic bag in the crisper section of the fridge for up to 1 week. Another good way to store is to stand the stems in a water-filled jar, then pull a clean plastic bag down over the top, folding the open ends under the base of the jar. Store dried seeds and green tips in airtight containers away from light and heat.
Tips & Tricks:
One tablespoon of dill seed contains more calcium than a cup of milk. Green dill tips are a natural partner for smoked salmon, omelettes and scrambled eggs, mayonnaise, tartare sauce and salads. Dill seeds are used in pickles and chutneys, with vegetables and in the exotic spice blend, 'ras el hanout'.
Cooking Tips:
Fresh dill should be added towards the end of cooking as it loses its fragrance with heat, while dried dill seeds increase in flavour with heat.
Nutrition per 100 Grams:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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