*Dill is the name of the annual plant, Anethum graveolens, and also its leaves and seeds.

*The fresh, finely divided (like fern), soft, delicate and sweetly aromatic leaves are used a seasoning herb, and are sometimes called dill weed to differentiate from the dill seeds.

*They have a sweet, delicate tangy or citric flavor.

*These are used to flavor soups, salads, stews, curries and pickles, and also goes well with cheese, vegetable, fish, and egg dishes.

*To preserve its taste, add fresh dill weed to hot dishes just before serving.

*Buying and storage: Select fresh, bright green bunch of leaves without any discoloration, wilting, slime or holes on the leaves. Pat them dry and wrap in slightly damp paper towels in the refrigerator. They can also be frozen after quickly blanching them in boiling water. Dried dill weed are also available, but lacks flavor.

Is it raw?

Yes, all fresh leaves in the supermarket are raw and can be eaten raw in salads or added to dishes just before serving. Also available in frozen form.

Health Benefits

1. Dill leaves have two types of phytonutrients, monoterpenes and flavonoids.

2. The monoterpenes and flavonoids are effective in neutralizing the carcinogens from cigarette smoke, charcoal smoke, etc, and also act as anti-oxidants scavenging the free radicals.

3. The antibacterial properties of dill are still being studied.

4. In traditional medicine, dill is used to treat insomnia, indigestion, nausea, hiccups, bad breath, and relax sore muscles.

5. Excellent source of beta-carotene, a precursor of Vitamin A. It enhances the eye sight, fights against acne, results in smooth radiant skin.

6. Excellent source of Vitamin C, a natural water soluble antioxidant. It enhances the body's immune system, maintains the elasticity of skin and blood vessels, increases the absorption of iron from the intestines and prevents bruising of the skin.

7. Vitamin C along with beta-carotenes act as antioxidants, scavenge the free radicals, preserve the integrity of cell membranes, and prevent the damage caused by them by reducing the risk of heart diseases, cancer and other degenerative diseases.

8. Good source of folic acid, which is promotes a healthy heart. It prevents the accumulation of homocysteine, an intermediary metabolite of protein metabolism, which promotes atherosclerosis by reducing the integrity of blood vessel walls and by interfering with the formation of collagen.

9. Moderate but significant source of other B-group vitamins like thiamine, riboflavin, niacin, and B6 that are essential to enhance the energy production from the foods.

10. Good source of minerals like calcium, iron, potassium, phosphorus, magnesium, zinc and manganese which play a very important role in maintaining proper metabolic activities of the body.