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Dill / Anethum Graveolens

Dill is an annual plant belonging to the Apiaceae family. Dill is a fine culinary herb characterized by its mild flavor, which is best kept when used shortly after harvest. Dill seeds are also edible. Dill may be added as a fresh herb to salads and stews or may be infused when brewed in hot water. Dill enhances the taste of egg dishes, cheese hors-d’oeuvres, vegetables, soups and adds flavor to pickled vegetables. Dill is also used as garnish. Dill is recognized for its significant medicinal properties such as alleviating gastritis and flatulence, facilitating the production of breast milk, relaxing and improving sleep patterns, preventing bad breath and more. Dill is renowned for being rich in antioxidants, potassium, minerals and vitamins.

Herbs Value

Potassium 700 mg
Folic Acid 150 mcg
Vitamin B1 0.08 mg
Vitamin B2 0.05 mg
Vitamin B3 0.2 mg
Vitamin B6 0.08 mg
Vitamin E 0.7 mg
Vitamin C 130 mg
Beta-carotene 400 mcg
Fat 0.8 gr
Protein 3.0 gr
Carbohydrates 6.0 gr
Contains Omega 3 fatty acid