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 About Dill Weed 

 About Dill Weed 

About Dill Weed
Another herb that is commonly used in food preparations is the Dill Weed. An herb that belongs to the same family as the carrot and parsley, these weeds are believed to have medicinal attributes outside that of enhancing food taste and preparation. This herb is widely available and cultivated in most regions of Europe and Asia, something that has slowly gained the reputation of additives. Its medicinal attributes have led people to endorse such herbs, for such health concerns that include digestion, sleep disorders, pregnancy and minor health issues that include hiccups and gastritis issues.

Brief Background on Dill Weed
The composition of Dill Weeds that include the leaf, flower, and oval flat seeds are all edible for personal consumption. The plant has a thin, feathery leaf which uses only about the top eight inches of the herb. For people who consider Dill Weed as very important to their family, as far as consumption and reliance towards it beneficial attributes, most harvest their own herbs at home carefully instead of going to nearby stores to consume them. Dill weed possesses a flavor similar to that of fennel leaves. The plant is in fact often mistaken for the feathery fronds of fennel leaves.

Common Uses of Dill Weed
Dill weed is usually found in casseroles and dips that are prepared by most people in food servings but is more easily identified as paired with pickles especially in the American population. Its green coloring is responsible for making most dishes as presentable as possible. Such presentations attract the supposed people in trying out special dishes. Soup is another genre that most people would find dill weed as well, adding spice to the different soup specialties offered at home or in restaurants as well. Their aromatic benefit is known all throughout the world, something that most people would be lured to enhance food taste outside that of the usual presentation prior to consumption.

Health Benefits of Dill Weed
Dill weed contains the carminative agent, carvone, which has a calming effect and aids with digestion by relieving gas issues. In the early days, the Roman Empire considered dill good luck and actually used it as a tonic. Parents would give dill seeds to children to chew during church services to keep them quiet and alert during long sermons. This usage caused them to be called "meetin' seeds." The seeds are also high in calcium, with 1 tablespoon providing an equivalent of 1/3 cup of milk. Dill is said to promote lactation in nursing mothers and has been historically used as a weak tea given to babies to ease colic, encourage sleep, and get rid of hiccups.

Dill Weed Safekeeping and Supply
Initially, most Dill Weeds can be easily purchased at nearby stores and supermarkets. Ideally, leaves wilt quickly upon harvesting, but it has bee proven that such occurrences do not spoil the flavor and essence of the herb in most cases. Upon storage in the usual vegetable bins of refrigerators, it should last up to a week and perhaps even longer at the proper temperature. The stems can also be trimmed, placed in a glass with an inch of cold water, loosely wrap the upper portion of the weed with a damp paper towel, and invert a plastic bag over the top before actual storage. Fresh dill can be frozen and stored up to a maximum of two months, although some dark discoloration may be expected to occur. Despite the long storage, it is expected that the dill weed will still retain the usual nutrients that it has.

Nutritional Facts about Dill Weed
Here are some informative facts about Dill Weed for the benefit of the people who are not yet easily educated with the nutritional facts that such an herb provides them:


  • Water content - grams per 100g
  • Calorie content of Food - kcals per 100g/3.5oz
  • Protein content - grams per 100g
  • Fat content (lipids) - grams per 100g
  • Ash content - grams per 100g
  • Carbohydrate content - grams per 100g
  • Dietary Fiber content - grams per 100g
  • Sugar content - grams per 100g

Mineral Nutrition
  • Calcium (Ca) content - mg per 100g
  • Iron (Fe) content - mg per 100g
  • Magnesium (Mg) content - mg per 100g
  • Phosphorus (P) content - mg per 100g
  • Potassium (K) content - mg per 100g
  • Sodium (Na) content - mg per 100g
  • Zinc (Zn) content - mg per 100g
  • Copper (Cu) content - mg per 100g
  • Manganese (Mn) content - mg per 100g
  • Selenium (Se) content g per 100g

Vitamin Nutrition
  • Vitamin C (Ascorbic Acid) content - mg per 100g
  • Thiamin content (vitamin B-1) - mg per 100g
  • Riboflavin content (vitamin B-2) - mg per 100g
  • Niacin content (vitamin B-3) - mg per 100g
  • Pantothenic Acid content (vitamin B-5) - mg per 100g
  • Vitamin B-6 content - mg per 100g
  • Folate content - g per 100g
  • Folic Acid content - g per 100g
  • Food Folate content - g per 100g
  • Folate content - DFE per 100g
  • Vitamin B-12 content - g per 100g
  • Vitamin A content - g per 100g
  • Vitamin A content - Int. Units, IU, per 100g
  • Retinol content - g per 100g
  • Vitamin E (alpha-tocopherol) content - g per 100g

Some Common Recipes Using Dill Weed
With an abundant of widely known recipes to which Dill Weed is used, here are some of the more common dishes that make use of herb Dill Weed:
  1. American Potato Cutlets
  2. Anchovy Dip
  3. Anchovy Swiss Toasts
  4. Baked Oysters and Spinach
  5. Baked Whitefish with Dill and Tomato Cucumber Relish
  6. Beet-pink Salad
  7. Cabbage Mushroom Pie
  8. Carrots in Champagne and Dill
  9. Caviar and Cheese Stuffed Snow Peas
  10. Corn Bread Stuffed Cabbage
  11. Corned Beef & Cabbage
  12. Crab Souffl Tarts
  13. Crabmeat Mousse
  14. Creamed Horseradish Dill Sauce
  15. Creamy Mustard-Dill Sauce
  16. Crispy Potato Cakes with Horseradish
  17. Dill Potato Salad
  18. Dilled Potato Chowder
  19. Easy Baked Shrimp
  20. Easy Herbed Grilled Salmon
  21. Eggplant Stuffed with Pilaf and Raisins
  22. Garden Squid Chowder
  23. Green Tomato Dill Pickles
  24. Herb or Spice Infused Oil
  25. Herbed Gorgonzola Cheesecake
  26. Herbed Yoghurt Soup (Taratour)
  27. Jicama Sunchoke Salad with Honey Mustard Dressing
  28. Kingly Smoked Salmon
  29. Leek and Cheese Matzoh Pie
  30. Lobster Ragout

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