Herbs for Health: Dill
- Alastair Hunt
- Sep 28, 2023
- 3 min read
Updated: Jul 1, 2024
Dill, a fragrant and versatile herb, is used across Europe and the Middle East. Known for its fresh, slightly tangy and herbaceous flavour, dill has a rich history of use in various cuisines, especially in dishes like dips (tzatziki or cacik), pickles, seafood (gravlax) and soups.
Originating from the Mediterranean and Eastern European regions, dill brings a unique twist to culinary creations.
Dill boasts an array of health benefits, largely thanks to its polyphenol content. One of the key polyphenols found in dill is rosmarinic acid, similar to the compound found in marjoram, basil, rosemary, and oregano. Rosmarinic acid is a robust antioxidant and anti-inflammatory compound, essential for cellular health and potentially effective in reducing inflammation, which is associated with numerous chronic diseases.
Dill is also a source of various other beneficial polyphenols, such as isorhamnetin, quercetin, kaempferol. Quercetin and kaempferol, both flavonoids, are renowned for their potent antioxidant properties,
Dill has a long history of traditional use for its digestive and calming effects, helping reduce anxiety and promote relaxation. This makes it a choice for herbal teas and aromatherapy. For culinary use consider:
Dill pickles
Smoked salmon with dill Sauce
Potato salad with dill Dressing
Dill and lemon roasted chicken
One of our favourites is...
Enjoy using dill in your cooking to savour its delightful taste and the potential wellbeing benefits it brings.
Stay Healthy,
Alastair
More than just taste, herbs can bring health and joy to our lives. Read on for our complete collection of articles, recipes and more...
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Related Studies
Vázquez-Fresno R, Rosana ARR, Sajed T, Onookome-Okome T, Wishart NA, Wishart DS. Herbs and Spices- Biomarkers of Intake Based on Human Intervention Studies - A Systematic Review. Genes Nutr. 2019 May 22;14:18. doi: 10.1186/s12263-019-0636-8. PMID: 31143299; PMCID: PMC6532192.
Orhan IE, Senol FS, Ozturk N, Celik SA, Pulur A, Kan Y. Phytochemical contents and enzyme inhibitory and antioxidant properties of Anethum graveolens L. (dill) samples cultivated under organic and conventional agricultural conditions. Food Chem Toxicol. 2013 Sep;59:96-103. doi: 10.1016/j.fct.2013.05.053. Epub 2013 Jun 10. PMID: 23764360.
Mackonochie M, Rodriguez-Mateos A, Mills S, Rolfe V. A Scoping Review of the Clinical Evidence for the Health Benefits of Culinary Doses of Herbs and Spices for the Prevention and Treatment of Metabolic Syndrome. Nutrients. 2023 Nov 22;15(23):4867. doi: 10.3390/nu15234867. PMID: 38068725; PMCID: PMC10708057.
Thamkaew G, Sjöholm I, Galindo FG. A review of drying methods for improving the quality of dried herbs. Crit Rev Food Sci Nutr. 2021;61(11):1763-1786. doi: 10.1080/10408398.2020.1765309. Epub 2020 May 19. PMID: 32423234.
Jiang TA. Health Benefits of Culinary Herbs and Spices. J AOAC Int. 2019 Mar 1;102(2):395-411. doi: 10.5740/jaoacint.18-0418. Epub 2019 Jan 16. PMID: 30651162.
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