Show off the pretty blossoms, available at some farmers' markets, as a garnish: Float a sprig in your cocktail, or sprinkle a few flowers over a finished dish.StemsChop the tender stems of cilantro, dill, tarragon, and parsley to add texture and more flavor to any recipe that calls for the leaves.hold on to those thicker stems: you can use them to stuff chicken or fish before roasting or grilling (discard before serving), or drop a tied bundle into your next pot of stock. .

Use More Dill, Stem to Seed

Every week on Food52 we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.As Deborah Madison says, “I don’t know a single person who says, ‘I can’t stand dill!’ though such people probably do exist.”.But it was also used as a charm against witchcraft, which makes about as much sense as vampires who like to cook with garlic.More: You won’t need any sorcery skills to perfect a Wicked Witch Martini.If dill’s feathery fronds (1) look familiar, you might have already guessed that it belongs to the carrot family, as do chervil, cilantro, and parsley root.The fronds are the part of the plant that you use most often, and unlike some other herbs, you can use a whole lot of dill leaves without overpowering a dish.Use fresh dill in spreads and sauces, like a smoked mackerel pâté, a compound butter, or a sour cream slather.Dill is a classic with fish, egg dishes, and potatoes, and it works with comforting foods like soups and rice, too.Dill seeds can be used whole or crushed, and are often used in bread, soups, vegetable dishes, and pickles.1 1/2 pound organic baby yukon gold potatoes, rinsed and scrubbed.Add 2 tablespoons of salt to the water and place over high heat.Meanwhile place the rest of the ingredients in a large mixing bowl and whisk to combine.Taste and adjust the seasoning, adding fresh ground pepper and salt as needed. .

Dill

Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food.The word dill and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown.[3] The generic name Anethum is the Latin form of Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both 'dill' and 'anise'.The Latin word is the origin of dill's names in the Western Romance languages (anet, aneldo, etc.In central and eastern Europe, Scandinavia, the Baltic states, Ukraine, and Russia, dill is a staple culinary herb along with chives and parsley.Fresh, finely cut dill leaves are used as a topping in soups, especially the hot red borsht and the cold borsht mixed with curds, kefir, yogurt, or sour cream, which is served during hot summer weather and is called okroshka.It also is popular in summer to drink fermented milk (curds, kefir, yogurt, or buttermilk) mixed with dill (and sometimes other herbs).Its supposed antiflatulent activity caused some Russian cosmonauts to recommend its use in human spaceflight due to the confined quarters and closed air supply.In Polish cuisine, fresh dill leaves mixed with sour cream are the basis for dressings.In the Czech Republic, white dill sauce made of cream (or milk), butter, flour, vinegar, and dill is called koprová omáčka (also koprovka or kopračka) and is served either with boiled eggs and potatoes, or with dumplings and boiled beef.Another Czech dish with dill is a soup called kulajda that contains mushrooms (traditionally wild ones).In Germany, dill is popular as a seasoning for fish and many other dishes, chopped as a garnish on potatoes, and as a flavouring in pickles.In Bulgaria dill is widely used in traditional vegetable salads, and most notably the yogurt-based cold soup Tarator.In Romania dill (mărar) is widely used as an ingredient for soups such as borş (pronounced "borsh"), pickles, and other dishes, especially those based on peas, beans, and cabbage.It often complements sauces based on sour cream or yogurt and is mixed with salted cheese and used as a filling.In Serbia, dill is known as mirodjija and is used as an addition to soups, potato and cucumber salads, and French fries.In Santa Maria, Azores, dill (endro) is the most important ingredient of the traditional Holy Ghost soup (sopa do Espírito Santo).After a month or two of fermentation, the cucumber pickles are ready to eat, for instance, with pork, brown sauce, and potatoes, as a "sweetener".The dish commonly contains pieces of veal or lamb that are boiled until tender and then served together with a vinegary dill sauce.Nation/region Language Local name of dill Dishes commonly used in Arab world Arabic شبت، شبث ( shabat, shabath ) As flavouring in various dishes Bangladesh Bangla শলুক মসলা China Chinese shiluo baozi India Bengali Sholpa India Gujarati Suva Suvaa ni Bhaji (with potato) India Hindi Soa / Soya ( सोआ ) Soa Sabzi (with potato).In India, dill is known as "Sholpa" in Bengali, shepu (शेपू) in Marathi and Konkani, savaa in Hindi, or soa in Punjabi.In Manipur, dill, locally known as pakhon, is an essential ingredient of chagem pomba – a traditional Manipuri dish made with fermented soybean and rice.In China dill is called colloquially, huíxiāng (茴香, perfume of Hui people), or more properly shíluó (莳萝).It is a common filling in baozi and xianbing and may be used as vegetarian with rice vermicelli, or combined with either meat or eggs.In Northern China, Beijing, Inner-Mongolia, Ningxia, Gansu, and Xinjiang, dill seeds commonly are called zīrán (孜然), but also kūmíng (枯茗), kūmíngzi (枯茗子), shíluózi (莳萝子), xiǎohuíxiāngzi (小茴香子) and are used with pepper for lamb meat.In the whole of China, yángchuàn (羊串) or yángròu chuàn (羊肉串), lamb brochette, a speciality from Uyghurs, uses cumin and pepper.In Arab countries, dill seed, called ain jaradeh (grasshopper's eye), is used as a spice in cold dishes such as fattoush and pickles.Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially.These plants, like their fennel and parsley relatives, often are eaten by black swallowtail caterpillars in areas where that species occurs.When used as a companion plant, dill attracts many beneficial insects as the umbrella flower heads go to seed. .

Dill: Nutrition, Benefits, and Uses

Also called dill weed, the plant has slender stems with alternating soft leaves and brown, flat, oval seeds.In addition to culinary uses, dill is rich in several nutrients and has traditionally been used to treat various ailments, including digestive issues, colic in infants, and bad breath ( 1 ).Similarly, vitamin C is vital for your immune system and helps with bone formation, wound healing, and metabolism ( 5 , 6 ).Additionally, it has been shown to be a potent antioxidant that helps protect your cells against damage caused by unstable molecules known as free radicals ( 6 , 7 ).While needed in very small amounts, it is an essential mineral that supports normal functioning of your brain, nervous system, and metabolism of sugar and fat ( 8 ).However, as fresh dill is usually consumed in smaller quantities than 1 cup (9 grams), the amount of nutrients you get from sprinkling it over your food will be considerably less.As a result, research suggests that consuming foods rich in antioxidants may help reduce chronic inflammation and prevent or even treat certain conditions, including heart disease, Alzheimer’s, rheumatoid arthritis, and certain forms of cancer ( 11 , 12 ) Both the seeds and leaves of the dill plant have been found to be rich in several plant compounds with antioxidant properties, including ( 1 , 13 ): Flavonoids.However, the World Health Organization estimates that nearly 75% of heart disease cases could be prevented by reducing risk factors like poor diet, smoking, and lack of exercise ( 19 , 20 ).Additional risk factors for heart disease include elevated blood pressure, triglyceride, and LDL (bad) cholesterol levels, as well as chronic inflammation ( 21 , 22 ).Flavonoids, like those found in dill, have been shown to protect heart health due to their potent antioxidant and anti-inflammatory properties ( 23 ).In fact, several studies in animals with diabetes have shown a significant improvement in fasting blood sugar levels with daily doses of dill extract.More specifically, d-limonene is a type of monoterpene that studies have shown may help prevent and treat lung, breast, and colon cancer ( 30 , 31 , 32 ).Essential oils in dill have antibacterial effects which fight potentially harmful bacteria, such as Klebsiella pneumoniae and Staphylococcus aureus ( 33 , 34 , 35 ).Essential oils in dill have antibacterial effects which fight potentially harmful bacteria, such as Klebsiella pneumoniae and Staphylococcus aureus ( , , ).Summary Dill is rich in a variety of plant compounds that may have numerous benefits for health, including protection against heart disease and certain forms of cancer.However, in rare cases it has been shown to cause allergic reactions, vomiting, diarrhea, an itchy mouth, swollen red bumps on the tongue, and throat swelling ( 10 ).Additionally, it’s recommended to avoid dill pills or extracts during pregnancy and breastfeeding as there’s limited research of their safety.Summary Dill is a versatile herb that can be used in a variety of dishes, such as in a potato salad, tzatziki sauce, or over fish.For longer storage, you can also freeze fresh dill by rinsing and then placing the sprigs in a single layer on a cookie sheet in the freezer. .

Cooking Fennel Root

Fennel is a root vegetable related to carrots, parsley, dill and celery.Fennel's health benefits include being full of vitamin C, potassium and fiber.When shopping for fennel, look for a small, heavy, white bulb with bright green stalks and feathery leaves.Cut and chop the leafy fronds on the stalks of the fennel to garnish any dish.You can eat fennel raw, with the sliced bulb on top of salad with oranges, for example.Slice four bulbs into wedges and toss with extra-virgin olive oil, fresh thyme, and some kosher salt.Spread wedges on an oiled baking sheet or a pan large enough to hold them in a single layer. .

What is Fennel? (And How to Cook It)

It has a fresh, aromatic anise flavor, and it can be eaten raw, sautéed, roasted, or even added to soups and sauces.The base of its long stalks weave together to form a thick, crisp bulb that grows above ground.If I’m craving raw fennel, I almost always thinly shave the bulb on my mandoline, removing any tough core pieces.Dress it up with herbs, nuts, and shaved Parmesan cheese, toss it with greens and simple vinaigrette, or use it in one of these salad recipes:.The thin slices will melt and brown in the pan, taking on a delicious caramelized flavor.Toss them with olive oil, salt, and pepper, and roast at 400 degrees for 25-35 minutes, until the wedges are tender and caramelized around the edges.You could also remove the tough core pieces and toss the roasted fennel with pasta or add it to a hearty vegetarian lasagna.Finely mince the fronds to use as an aromatic garnish for salads, soups, pasta, and more, or save the fennel stalks and leaves to use in homemade vegetable broth. .

Dill: Health Benefits, Nutrients per Serving, Preparation Information

Dill thrives in full sunlight, and takes about eight weeks to fully mature.In addition to dill’s anti-diabetic properties, the herb pairs well with fish and eggs, which are safe for people with diabetes to eat.While it’s unclear whether dill would have the same effect on cholesterol levels in humans, this initial research is a good first step. .

Dill Benefits, Side Effects, and Preparations

Dill weed is native to the Mediterranean and southern Russia but can be grown in most parts of the world, including in North America.You'll also get a significant boost of vitamin C, an important antioxidant that helps your body to resist infection.Dill is also a good source of fiber, folate (important for cell division and production of DNA), calcium for healthy bones, riboflavin for cell function and development, manganese, and iron.Lastly, scientists are investigating whether or not dill may have an effect on metabolic syndrome.A 100-gram serving of fresh, raw garden dill provides about 43 calories.You'll find dill in the produce section of most grocery stores all year long.When you get it home, wrap it loosely in a paper towel, place it in a plastic bag and store in the refrigerator for a day or two.Dill has a fresh, grassy taste that some food experts describe as a combination of fennel, anise, and celery.According to researchers, dill is generally safe, but in rare situations, it may lead to allergic reactions, vomiting, diarrhea, oral pruritus, urticaria tongue, and throat swelling.Lastly, people with diabetes, who are taking lithium, and those undergoing surgery within two weeks should talk to their healthcare provider before using dill as a medicine.Like most herbs, dill can be frozen, although the texture may change slightly when you freeze it.The easiest way is to wash and dry the dill, then flash freeze it (lay it on a paper towel in the freezer for an hour).Place the frozen fronds in an airtight bag and put it back in the freezer until you are ready to use it.You can also can chop dill, add a few drops of water and put into ice cube trays.Tarragon and fennel are the most common substitutes for fresh dill in recipes.Dill seed provides a stronger flavor similar to caraway. .

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