Dill's health secrets: Beyond just a kitchen herb

This herb, although often associated only with new potatoes or pickles, possesses many valuable properties that can significantly enhance our health and well-being. It’s worth taking a closer look at how dill affects the body and why it should be included in your daily diet.

Although dill is low in calories, it is rich in essential nutrients for good health. It contains B vitamins, vitamin C, and provitamin A. It is also a source of valuable minerals, including calcium, iron, phosphorus, and magnesium.

• The essential oils in dill stimulate the secretion of digestive juices, which facilitates digestion and prevents bloating.
• Dill extract has anti-inflammatory and analgesic properties, which can relieve joint and muscle pain.
• Dill is rich in antioxidants that protect cells from damage caused by free radicals.
• Regular consumption of dill can help lower LDL cholesterol and triglycerides in the blood.
• Dill extract shows strong antibacterial properties, making it a natural antibiotic.
• Thanks to its magnesium and B vitamins content, dill helps combat stress and improve mood.

Dill can be used in the kitchen in many ways. Fresh dill leaves blend perfectly with soups and cold soups, adding freshness and aroma. They enrich the taste of cottage cheese, yogurt, butter, and kefir. They provide a delicate, anise-like aroma to potatoes, scrambled eggs, and omelettes. They enhance the taste of fish and poultry, adding freshness and originality to salads and slaws. In marinades, they add a unique flavour to dishes.

Dill is worth appreciating not only for its taste qualities but also for the influence it can have on our health. Whether you add it to salads, sauces, or classic potatoes, dill will certainly enrich your meals in terms of both taste and nutritional value.

Chicken fillet in dill sauce is a delicious, light, and very versatile dish. Aromatic dill blends perfectly with delicate poultry meat and creamy sauce. Below you'll find a tried-and-true recipe—ideal for a daily dinner, yet elegant enough to serve to guests.

Ingredients (for 2–3 servings):

Meat:

        
• 2 chicken breast fillets (about 400–510 g),
• salt and pepper to taste,
• 1 teaspoon sweet paprika,
• 1 teaspoon dried garlic or granulated garlic,
• 1–2 tablespoons oil for frying.

Dill sauce:

            
• 1 tablespoon butter,
• 1 tablespoon all-purpose flour,
• 1 cup chicken or vegetable broth (can be from a cube),
• 1/2 cup 18% or 30% cream (can be replaced with milk, but the sauce will be less creamy),
• 1 bunch of fresh dill,
• salt and freshly ground pepper to taste,
• (optional) 1 teaspoon lemon juice to balance the flavour.

Preparation:

Fillets:

    
1. Wash, dry, and cut the chicken fillets lengthwise into thinner cutlets (if they are thick).
2. Season them with salt, pepper, paprika, and granulated garlic.
3. Heat oil in a pan and brown the fillets on both sides until golden (about 3–4 minutes on each side, depending on thickness). Set aside on a plate.

Dill sauce:

1. In the same pan (with the remnants from frying), melt the butter.
2. Add flour and mix quickly to make a light roux.
3. Slowly pour in the broth, stirring continuously until the sauce thickens and becomes smooth.
4. Add the cream, chopped dill, and season to taste with salt and pepper. If you like, add a little lemon juice.
5. Return the fried fillets to the sauce and simmer, covered, on low heat for 5–7 minutes, until the meat is tender and the flavours have combined.