The Food Coach

Healthy Food Database - Dill

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'.

Nutrition (100 Grams):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High

Cooking:

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.

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.

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