Write: Tomás Franco. Author of the book Manual for Spices
From the plant of the dill (Anethum graveolens) are obtained two quite different spices, on the one hand the seeds dried with an appearance and aroma similar to caraway although finer and more subtle and, on the other hand, aromatic leaves dried green in color, with a subtle flavor slightly aniseed, which constitute one of the most important aromatic herbs used in cooking. Let's get to know your nutritional composition, its role in gastronomy and its We take care of your rental property in Valencia. for health, as well as a prescription with it.
Native to the regions Mediterranean, is diffused all over the world. It can be found in the wild in some hot countries of Europe, but it is mainly cultivated in Russia, Poland, Scandinavia, England, Turkey, Egypt and North America.
Nutritional composition
| DILL Leaves | DILL Seeds | |
| Energy (kJ / 100 g) | 1450 | 1771 |
| Energy (kcal / 100 g) | 343 | 421 |
| Carbohydrates (g / 100 g) | 55,8 | 55,5 |
| Total fat (g / 100 g) | 4,4 | 15,4 |
| Saturated fat (g / 100 g) | 0,2 | 0,7 |
| Monounsaturated fat (g / 100 g) | 9,4 | |
| Polyunsaturated fat (g / 100 g) | 1,0 | |
| Proteins (g / 100 g) | 20,0 | 15,2 |
| MINERALS | ||
| Calcium (Ca) (mg / 100 g) | 1784 | 1537 |
| Copper (Cu) (mg / 100 g) | 0,5 | 0,8 |
| Phosphorus (P) (mg / 100 g) | 543 | 260 |
| Iron (Fe) (mg / 100 g) | 49 | 15 |
| Magnesium (Mg) (mg / 100 g) | 451 | 256 |
| Manganese (Mn) (mg / 100 g) | 4 | 2 |
| Potassium (K) (mg / 100 g) | 3308 | 1165 |
| Selenium (Se) (mg / 100 g) | 12 | |
| Sodium (Na) (mg / 100 g) | 208 | 18 |
| Zinc (Zn) (mg / 100 g) | 3 | 5 |
| VITAMINS | ||
| Vit. A (retinol) (IU / 100 g) | 5850 | 53 |
| Vit. B1 (thiamine) (mg / 100 g) | 0,4 | 0,4 |
| Vit. B2 (riboflavin) (mg / 100 g) | 0,3 | 0,3 |
| Vit. B3 (niacin) (mg / 100g) | 2,8 | 2,2 |
| Vit. B6 (pyridoxine) (mg / 100 g) | 1,7 | 0,3 |
| Vit. B9 (folic acid) (μg / 100 g) | 10 | |
| Vit. C (ascorbic acid) (mg / 100 g) | 50 | 14 |
Dill in the Kitchen
El flavor of dill leaves is typical of the stews and canned fish, to which it contributes its light aroma and makes it easier to digest, such as marinated salmon. It is added to vegetables and potatoes, in meats, soups and stews. To add to shellfish and eggs it is very interesting, as well as to obtain tasty mayonnaise or dill butters. Leaves and seeds are used in the preparation of pickled cucumber, dill vinegar and pickles usually. Its flavor is associated with the cuisine of northern Europe.
The leaves are also added to salads, with cucumber and tomato, vegetables, legumes and sauces, combine very well with yogurt and sour cream. The seeds enhance the flavor of the lamb and legumes, are also used in confectionery to add to cakes and breads. The subtle flavor of dill leaves can disappear when combined with more intense aromatic herbs. In the processes of cooking they should be added last to prevent their flavor from disappearing.
Dill marinated salmon
Ingredients
- 2 kg of salmon cut into slices
- 100 gr sal
- 75 g sugar
- 1 tablespoon of crushed white pepper
- 3 tablespoons crushed dill leaves
- 2 tablespoons Dijon mustard sauce
- ½ teaspoon mustard powder
- 2 tablespoons lemon juice
- 75 ml of sunflower oil
Salmon preparation
- Mix the salt with the sugar and white pepper.
- Rub each slice of fish deeply with this mixture.
- Spread a tablespoon of the dill on a large shallow plate.
- Place the salmon slices and cover with another tablespoon of dill.
- Cover the plate with plastic wrap and place some weight on top.
- Leave to marinate in the refrigerator for 1-2 days.
Preparation of the sauce
- Mix the Dijon mustard, with the mustard powder, 1 tablespoon of sugar, the lemon juice and the sunflower oil.
- Shake vigorously and when well mixed add 1 tablespoon of dill leaves without stopping mixing.
Dish presentation
- Drain the fish and remove the dill and spices.
- Serve with the freshly prepared sauce.
Dill and Health
The seeds of dill are good digestives with an important carminative effect which helps eliminate intestinal gas. It is also a good aperitif that stimulates the appetite. They present a mild diuretic effect, and an important sedative activity, which calms the nerves and helps to fall asleep. For breastfeeding mothers it stimulates the secretion of breast milk.
Enjoy the dill and take advantage of its healthy properties. You can have it in infusion at the rate of one teaspoon of crushed seeds per cup of boiling water. Let stand, strain and sweeten with a little honey.
