"For colic, many herbalists recommend a combination of dill and fennel, both herbs contain stomach-soothing oils." ~J.A. Duke
Today’s flavor comes from sparkling conversation; dill seems to be an herb that people either love or hate, there’s not much in between. I find it slightly sweet with a hint of earthy grassiness, as well as impressions of sour. Fresh dill can be quite refreshing and add a complexity to various culinary endeavors. Dill is also, of course, a main flavor component in pickles and pickled foods. It’s nice to sprinkle over fish or egg dishes.
From a health perspective, dill is similar to parsley with its chemoprotective qualities. The volatile oils contain chemical compounds that decrease the carcinogenic impact of toxins. Dill is also anti-bacterial, which is potentially one reason it is used so widely in ‘pickling’ vegetables. It helps neutralize the bacteria count.
Dill is nutrient dense and has vitamins and minerals that help increase things like bone density, cardiovascular health and gastrointestinal health.