Dill is a multifunctional ingredient. It is often used in medicinal compositions, beauty products, cooking. Greens, umbrellas, seeds are used. This plant is known for its abundance of medicinal components. It is important to use the component correctly.
Benefits of dill
Dill sprigs are saturated with essential oils and minerals. Vitamin PP is extracted from them. Organic salts and acids are also supplied. A large portion of riboflavin and thiamine is absorbed.
The required amount of phytoncides is absorbed. These elements destroy bacteria. And also provide neutralization of free radicals. And therefore, they launch the mechanism of natural rejuvenation.
In addition, the functioning of the gastrointestinal tract is stabilized: appetite is improved, bowel function is activated. Also, manifestations of gastritis are softened, gas emission is blocked. It is recommended to enrich food with this spicy greenery during cold periods. Spicy twigs quickly defeat infectious diseases.
Harm of dill
This fragrant grass is considered an allergen. It is important to test the juicy greens. Dried products are often used.
Powdered spice can also provoke allergic reactions.
Light Treats with Dill
Various treats are supplemented with tender twigs, ground seeds, young or dried umbrellas.
Long-term heat treatment is taboo for this greenery.
Green kefir: consumed as a nutritious, easily digestible snack. Combine 0.2 l of thick organic kefir, a couple of pinches of salt, juicy dill (15 g). Beat the ingredients, add ice.
Juicy dill and cabbage salad. Mix the dressing: 75 ml sour cream, 8 ml creamy mustard, 5 ml crushed garlic, a pinch of salt. Prepare the base: chop 0.3 kg of soft cabbage, 55 g of tender dill. Combine the ingredients.
Consumption of dill accelerates the healing of some internal systems: the gastrointestinal tract, vascular, respiratory. But this spice is often harmful. It should be consumed little by little, having checked the list of restrictions in advance.
Previously, we talked about which foods should not be washed down with kefir .
