Dill...

Gambar ni aku pinjam dari google sebab nak bagi clear sket rupa bentuk herba dill neh...
Maklumat tentang herba ni aku dapat kat sini...
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=71
 
Providing a tangy addition to pickles, salad dressing and fish dishes, fresh dill is available at markets during the summer and early fall while dried dill is available throughout the year.
Dill is native to southern Russia, western Africa and the Mediterranean region. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Its green leaves are wispy and fernlike and have a soft, sweet taste.

Health Benefits

Dill's unique health benefits come from two types of healing components: monoterpenes, including carvone, limonene, and anethofuran; and flavonoids, including kaempferol and vicenin.

Protection Against Free Radicals and Carcinogens

The monoterpene components of dill have been shown to activate the enzyme glutathione-S-transferase, which helps attach the anti-oxidant molecule glutathione to oxidized molecules that would otherwise do damage in the body. The activity of dill's volatile oils qualify it as a "chemoprotective" food (much like parsley) that can help neutralize particular types of carcinogens, such as the benzopyrenes that are part of cigarette smoke, charcoal grill smoke, and the smoke produced by trash incinerators.

An Anti-Bacterial Spice

The total volatile oil portion of dill has also been studied for its ability to prevent bacterial overgrowth. In this respect, dill shares the stage with garlic, which has also been shown to have "bacteriostatic" or bacteria-regulating effects.

A Flavorful Way to Help Prevent Bone Loss

In addition to its chemoprotective and bacteriostatic properties, our food ranking system qualified dill as a very good source of calcium. Calcium is important for reducing the bone loss that occurs after menopause and in some conditions, such as rheumatoid arthritis. Our food ranking system also qualified dill as a good source of dietary fiber and a good source of the minerals manganese, iron and magnesium.

dill yang aku beli kat Aeon...

Description

Dill is a unique plant in that both its leaves and seeds are used as a seasoning. Dill's green leaves are wispy and fernlike and have a soft, sweet taste. Dried dill seeds are light brown in color and oval in shape, featuring one flat side and one convex ridged side. The seeds are similar in taste to caraway, featuring a flavor that is aromatic, sweet and citrusy, but also slightly bitter.
Dill's name comes from the old Norse word dilla which means "to lull." This name reflects dill's traditional uses as both a carminative stomach soother and an insomnia reliever.
Dill is scientifically known as Anethum graveolens and is part of the Umbelliferae family, whose other members include parsley, cumin and bay.

How to Enjoy

A Few Quick Serving Ideas

• Combine dill weed with plain yogurt and chopped cucumber for a delicious cooling dip.
• Use dill when cooking fish, especially salmon and trout, as the flavors complement one another very well.
• Use dill weed as a garnish for sandwiches.
• Since dill seeds were traditionally used to soothe the stomach after meals, place some seeds in a small dish and place it on the dinner table for all to enjoy.
• Add dill to your favorite egg salad recipe.
• Mix together chopped potatoes, green beans, and plain yogurt, then season with both dill seeds and chopped dill weed.

Okay, dah dapat serba sikit info tentang herba neh, jom try buat jeruk timun lak guna dill ni... marvelous!

Quick Pickles Recipe by Rachael Ray... 

homemade pickles...

Ingredients :

1/2 cup white vinegar, eyeball it
2 rounded teaspoons sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
4 kirby cucumbers, cut into 1-inch slices on an angle

Directions :

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.