Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs, mainly in Sweden, the Baltic, in Russia, and in central Asia.
Like caraway, its fernlike leaves are aromatic and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.
Dill seed is used as a spice, with a flavor somewhat similar to caraway but also resembling that of fresh or dried dill weed. Dill seeds were traditionally used to soothe the stomach after meals. And, dill oil can be extracted from the leaves, stems and seeds of the plant.
Fresh dill Nutrition Facts: Calories, Carbs, and Health BenefitsTweet
Fresh dill is 85.95% water, 7.02% carbohydrates, 3.46% protein, and contains 1.12% fat. If you consume one cup of fresh dill you will get 0.625 grams of carbohydrates. It is equal to 0.48 percent of the 130 grams of carbohydrates you should include in your daily diet, according to the Institute of Medicine (US). That same a 100 gram reference serving of fresh dill provides 43 calories and is a very good source of Vitamin C (ascorbic acid), Vitamin A (total, RAE), and Vitamin B9 (folate, DFE) (113.33%, 55.14%, and 37.5% of the Daily Value, respectively). This means if your diet contains fresh dill, it helps your body to absorb iron from food and defend itself more naturally since vitamin C is an antioxidant, reduce probability of heart disease by fighting cholesterol, improve the efficiency of lymphocytes (or white blood cells) to heal wounds and it is effective against gout (a type of arthritis) attacks by reducing blood uric acid levelsdementia since vitamin C impacts memory positivelythe occurrence of cancer. Furthermore it contains a large amount of Manganese, Iron and Calcium attaining 70.22%, 36.61% and 20.8% of the Daily Value in a 100 g (3.5 Oz), respectively.