Cooking Healthy with Dill

Spring being a time when we usually like to lighten the foods we eat has brought one of "The World's Healthiest Foods", dill to mind. Its light flavor is very fresh tasting and can enhance delicate foods nicely without overpowering them. I particularly like dill with light seafood, such as salmon, trout, sea bass, or scallops.

It has been used for its culinary and medicinal properties for millennia. In fact, traditionally it was used to soothe the stomach after meals. It is known to have bacteria regulating properties and helps to neutralize particular types of carcinogens. It is another fine example of the powerful health benefits of culinary herbs. A perfect stomach reliever would be a little chopped dill mixed with plain low fat yogurt. For an in depth profile on the health benefits of this delicate power food read about dill by clicking here. It will surprise you what this herb has to offer simply by seasoning your food with it.

When I cook with dill I use the herb as fresh as I possibly can. I chop it just before using and add it at the end of cooking to keep its fine flavor. If you can avoid cooking it at all and just add to sauces or pastas after it has been removed from the heat it is best. It is particularly good in cold sauces such as the one in our recipe

Steamed Salmon with Asparagus and Mustard Dill Sauce

This recipe is a great example of using dill to compliment salmon giving it a light refreshing taste, perfect for the spring and summer months.

This page was updated on: 2002-11-22 07:35:59
© 2002 The George Mateljan Foundation