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Marjoram / Origanum Majoranaw

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

Nutritional value For every 100 grams
Rosmarinic Acid 0.5%
Ursolic Acid 0.3%
Fat ≈5 mg
Essential Oil 0.6%
Contains Omega 3 fatty acid