Why is dried dill useful, how to prepare and use it

Dill is a unique plant raw material that has a strong spicy refreshing taste and smell, a rich composition and has a beneficial effect on many body systems. It is widely used both in cooking and in folk medicine.

To always have a much-needed product on hand, the fruits and greens of the plant are dried, canned, frozen. Subject to the technology of harvesting, dry dill is not inferior in usefulness to fresh, but it can be used throughout the year, and not only during the ripening period in nature.

Consider the benefits and harms of dried dill, how to prepare and store it, especially its use in cooking and traditional medicine.

What is good about dried dill

Dry dill retains almost all minerals, micro- and macroelements useful for the body... It contains flavonoids that prevent the formation of carcinogenic substances in the body, inhibit the growth of cancer cells, prevent cholesterol from sticking to the inner walls of blood vessels, improve cognitive functions, and activate the enzyme system.

Nutritionists recommend adding dill to food for those who wish to lose weight or monitor weight. The vegetable fiber contained in the composition cleanses the body of toxins and toxins, stimulates metabolism, accelerates the breakdown of fats, provides a quick and long-lasting feeling of fullness, thereby reducing the volume of portions, eliminating the need for additional snacks.

Dried dill partially satisfies the body's needs for vitamin A, ascorbic acid, potassium, calcium, magnesium, manganese, copper, zinc, phosphorus, iron, and other vitamins and minerals important for the body.

For reference. The taste and smell of dry dill do not change. On the other hand, provided that the harvest is correctly collected, prepared and stored, the shelf life is 24 months, while fresh herbs can be stored in the refrigerator for no more than 7 days.

Composition, properties, KBZHU

Dill leaves contain a lot of vitamin A and PP, ascorbic and niacin, riboflavin (vitamin B2), thiamine (vitamin B1), pyridoxine (vitamin B6). Of the macronutrients, the composition contains calcium, potassium, magnesium, sodium, phosphorus; from trace elements - iron, manganese, copper, zinc. The leaves contain flavonoids, pectin fibers, essential oils, ash.

Energy value of dill: 253 kcal per 100 g. Greens practically do not contain fats (4.4 g), but they are saturated with carbohydrates (42.2 g) and proteins (20 g).

Benefit

With frequent use, dill is useful for the body as a whole and for each organ, organ system separately:

1. Digestive system... Improves the functioning of the gastrointestinal tract, normalizes appetite, stimulates intestinal motility, reduces flatulence, relieves or completely relieves painful stomach cramps.
2. The cardiovascular system. Provides normal myocardial function, stabilizes blood pressure, lowers cholesterol, prevents platelets from sticking together, which serves as a good prevention of myocardial infarction, stroke, atherosclerosis. Expands the lumen of blood vessels, which normalizes blood circulation, provides free blood flow, along with oxygen and nutrients to organs and tissues.
3. Respiratory system. An infusion of dill is recommended for infectious and colds of the upper respiratory tract, bronchitis without phlegm.The plant provokes irritation of the bronchial mucosa, as a result, the secretion of sputum increases, and its exit to the outside is facilitated.
4. Nervous system. It has a calming effect on the central nervous system, reduces emotional stress and the effects of stress, slows down the heart rate, lowers anxiety, and normalizes night sleep.
5. Urinary system. It has a direct effect on the kidneys: by blocking the reabsorption of water and sodium chloride, it increases urinary excretion. Due to this, the volume of circulating blood decreases, swelling subsides, in patients with heart failure, the load on the heart muscle decreases. This action is important for diseases accompanied by water and salt retention in the body.
6. The immune system. Strengthens the immune defense, prevents the strengthening and reproduction of pathogens on the mucous membranes of the respiratory tract, prevents chronic respiratory diseases, serves as the prevention of influenza, ARVI, ARI.

It should be noted that the vitamins and mineral salts contained in dry dill are useful for the body.

Vitamin A slows down the aging process, takes part in the formation of new cells, improves the condition of the skin, hair and nails, neutralizes dangerous free radicals, accelerates the healing of wounds and burns.

Calcium is important for healthy teeth and bones, slows down the processes of destruction of bone tissue. Magnesium and potassium are responsible for maintaining water and electrolyte balance, are involved in the transmission of excitation from nerve cells to muscles, and regulate the metabolism of proteins and carbohydrates.

Zinc stimulates the production of testosterone - the main male sex hormone... In men, it accelerates protein synthesis, increases muscle mass, participates in the development of male genital organs and secondary characteristics, and promotes sexual health and sexual behavior. The benefits of zinc for the female body are in the prevention of infertility, the formation of the endometrium and ensuring the normal course and completion of pregnancy.

Dill partially satisfies the body's needs for manganese... Deficiency of the biological component leads to impaired carbohydrate metabolism, delayed hair and nail growth, decreased bone density, and the extinction of reproductive function.

reference... The infusion is recommended for lactating women to enhance lactation and restore an irregular menstrual cycle.

Harm and contraindications

The harm of dry dill to the body is associated with its use with individual hypersensitivity to plant components or the presence of contraindications.

In people with arterial hypotension, dill greens can significantly lower blood pressure. This condition is accompanied by dizziness, blurred vision, unsteadiness of gait, fainting. Long-term preservation of the symptom of arterial hypotension threatens menstrual irregularities in women, a decrease in potency in men.

Dill should be consumed carefully and in moderation during pregnancy, especially in the third trimester. Dry greens and stems stimulate uterine contractions, which, in combination with other unfavorable factors (stress, vitamin deficiencies, genital infections), increases the risk of premature birth.

How to prepare dried dill

Greens and dill stalks are used as medicinal raw materials. In the period from June to September, the stems with seeds and the leaves are cut, tufts are formed, which are placed upside down in a paper bag and left in a dry, warm, well-ventilated place for 7-10 days.

Advice... It is better to cut greens in the morning before dew falls or late in the evening when the sun is near the horizon. It is advisable to choose a time when the air humidity is low.

Drying methods

There are several ways to dry dill for the winter at home. One of them is suspended in whole bundles. Other options:

1. In the electric oven. Rinse the dill well, separate the herbs from the stems, remove the remaining moisture with a paper towel. Cover the baking sheet with parchment, spread the dill sprigs, put in the oven with the door ajar for 2 hours at a temperature of 40 degrees. Remove the baking sheet every half hour or hour and stir the herbs.
2. In a special dryer. Put clean dill in the dryer container. Dry at 50 degrees.
3. Outdoors... Wash the dill stalks together with the herbs, cut, blot with a paper towel to remove the remaining water. Cover the bottom of a clean and dry dish with a cloth or gauze folded in several layers, pour the chopped dill and evenly distribute over the surface. Cover the greens with gauze on top to prevent dust settling, damage by insects. Leave in a warm and well-ventilated area for 5-7 days.

There is another way to dry dill. This requires a microwave oven. Cover the bottom of a dry glass plate with a paper towel, top with clean dill and cover with a paper towel. Turn on maximum power for 2 minutes.

How to store it

Dry dill is stored in a clean glass container under a lid for 2 years. It is important to avoid direct sunlight. Banks will be placed in a dry, dark place or refrigerator.

Cooking applications

Dried dill has a spicy refreshing aroma and taste. It is used as an independent seasoning or in spice mixtures to add aroma to hot and cold dishes: meat, potatoes, mushrooms, vegetables, casseroles, soups. Dill is used as a sauce component. It goes well with mayonnaise, sour cream, olive oil, garlic, parsley.

Greens together with umbrellas are used to preserve vegetables. The plant gives not only a specific taste, but also, due to the presence of phytoncides in the composition, protects against spoilage and the formation of mold. It is also added to the marinade, for pickling cabbage, tea is brewed.

Advice... Since dry dill has a rich smell and taste, you must carefully add it to food in small quantities so as not to interrupt or spoil the taste of the main dish.

Dill in folk medicine

For the treatment and prevention of somatic diseases, a decoction and infusion of dry herbs and dill stalks are used. For decoction 1 tbsp. l. Pour chopped greens with 1 liter of water, bring the mixture to a boil in a water bath, cook for 15 minutes. After the broth has cooled, strain through several layers of gauze. Take orally 100-250 ml per day.

The recipe for the infusion: 1 tbsp. l. dry greens pour 1 liter of boiling water, leave under the lid for 60-90 minutes, then strain. This infusion can be given to newborns with increased gas production, 1 tsp. 3-5 times a day.

Read also:

How to salt dill for the winter in jars: simple recipes from experienced housewives.

Review of the best varieties of dill for herbs and umbrellas, recommendations for their correct choice.

How to quickly germinate dill seeds and how to process them to accelerate the germination of greens.

Conclusion

Experts recommend including dried dill in your daily diet as a preventive measure for a wide range of diseases. It has antibacterial, expectorant, antispasmodic, diuretic, choleretic action, enhances intestinal motility, normalizes metabolism, promotes weight loss, and reduces the risk of cardiovascular diseases.

In small quantities, dill gives dishes a spicy refreshing taste and aroma. It is easy to prepare it, it is stored for a long time and, most importantly, it has practically no contraindications.