Dil Leaf


The dill plant (Anethum graveolens) provides feathery green leaves for the dill weed herb, while the flat, oval fruits make the dill seed spice. It’s an annual herb related to celery that tends to replant itself and spread widely. 



Fresh dill is very low in calories, yet a surprisingly good source of several essential vitamins and minerals, including vitamin C, manganese, and vitamin A. 



Dill weed provides a small amount of calcium, manganese, and vitamins A and C, in addition to fiber and phytonutrients1. Many cultures cultivated dill for medicinal qualities, particularly its ability to soothe an ailing stomach. Today, alternative medicine practitioners sometimes list benefits of dill seed as a breath freshener, having anti-bacterial properties, and alleviating colic. 



Store stems of fresh dill weed loosely wrapped in plastic in the refrigerator and use within a day or two—dill tends to wilt and get mushy rather quickly after it’s been picked. To store it a bit longer, place a bunch of dill in a jar or glass of water (like flowers), then cover the top with plastic and put the whole thing in the fridge. 


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