Fresh greens can transform every dish, giving it a specific flavor and decorating visually, so many housewives add chopped dill, parsley and green onion feathers to any bowl. This ingredient is not only tasty, but also useful, as it is a valuable source of vitamins and minerals. What is the peculiarity of these plants, how to use them for treatment and culinary preparations, how many and who can be consumed - learn more about this from the article.

Did you know? The ancient Romans used dill branches as a fragrant interior decoration, and the Greeks prepared healing tinctures from them for all occasions.

Description and characteristics of two plants

Dill and parsley are common spices that are used both fresh and dry. Both herbaceous plants are short-lived, belong to the Umbrella family, are universally cultivated in vegetable gardens and have useful properties. The branched stems of curly parsley are similar to cilantro, which is why they are often confused.

The plant does not live for more than 2 years, it is characterized by a thick spindle-shaped rhizome and glossy sectioned foliage of dark green color, develops to a maximum height of 30 cm. It blooms in mid-summer with greenish-yellow inflorescences.

Dill single shoots are distinguished by curvature and cirrus foliage. As it ages, it brightens. The lower petioles are wider than the upper ones. At the peak of vegetation, the culture can reach 1.5 m in height, but more often develops within half a meter.

Small umbellate inflorescences of pale yellow appear in late June. By September, elliptical dark brown grains ripen from them. A feature of parsley and dill is a rich chemical composition, which at the same time has many similarities and differences. What each herb is good for is shown in the table below.

Comparative characteristics of the composition of parsley and dill (100 g)
Constituent substance	Quantity in dill	Parsley amount
Water	85.97 g	87.71 g
Carbohydrates	4.92 g	3.03 g
Alimentary fiber	2.1 g	3.3 g
Fats	1.12 g	0.79 g
Squirrels	3.46 g	2.97 g
Ash	2.45 g	2.2 g
Retinol (A)	386 mcg	421 mcg
Tocopherol (E)	-	0.53 mg
Phylloquinone (C)	-	1640 mcg
Ascorbic acid (C)	85 mg	133 mg
Thiamine (B1)	0.06 mg	0.09 mg
Riboflavin (B2)	0.3 mg	0.1 mg
Pantothenic Acid (B5)	0.4 mg	0.4 mg
Pyridoxine (B6)	0.19 mg	0.09 mg
Folates (B9)	150 mg	152 mg
Niacin (PP)	1.57 mg	1.31 mg
Choline (B4)	-	12.8 mg
Potassium	738 mg	554 mg
Calcium	208 mg	138 mg
Magnesium	55 mg	55 mg
Sodium	61 mg	56 mg
Phosphorus	66 mg	58 mg
Iron	6.59 mg	6.2 mg
Manganese	1.26 mg	0.16 mg
Copper	0.15 mg	0.15 mg
Selenium	-	0.1 mcg
Zinc	0.91 mg	1.07 mg

Benefits and healing properties

Seeds and greens of dill, as well as parsley are harvested for medicinal purposes. These plants have a beneficial effect on the human body.

Important! Due to the contained essential oils, it is not recommended to store fresh parsley, dill and cilantro for more than 3 weeks. In this case, the greens are better to freeze.

Parsley

A dry product does not differ from a fresh one in the composition of useful substances, but acquires a slight bitterness in taste. The amount of certain vitamins and minerals in one bundle corresponds to the daily needs of a person.

• With regular consumption of parsley, the following results are obvious:
• the immune system is strengthened;
• the blood formula and its circulation improves;
• skin is bleached (for external use, the product is effective in combating age spots and freckles);
• slags and toxins are washed out of the body (has a diuretic effect);
• due to natural antibiotics (phytoncides), an antiviral and antibacterial effect occurs, which helps with acute respiratory infections, tonsillitis and colds (a decoction is recommended for gargling);
• skin elasticity increases (lotions under the eyes are effective);
• the work of the organs of vision improves.

Did you know? In the medicinal arsenal of the French Queen Maria de Medici, parsley was a particularly valuable remedy, since it was the main cure for depression and loss of strength.

Dill

The rich chemical composition of the plant is the main reason for its widespread popularity.

• Fragrant branches of dill, as well as infusions and decoctions prepared from them, with regular consumption are able to:
• resist anemia;
• improve the body's defenses;
• repair damaged nail plates and hair;
• slightly increase vision;
• to establish the work of the kidneys and excretory system;
• eliminate the causes of swelling;
• increase lactation;
• heal and anesthetize wounds;
• relieve inflammation (effective for insect bites, redness of the eyelids);
• normalize blood pressure;
• improve skin condition (moisturize and tighten it);
• provoke expectoration of sputum;
• strengthen the nervous system, get rid of insomnia and depressive mood.

The use of parsley and dill

Doctors strongly recommend daily consumption of fresh herbs, regardless of the season. In the winter, with a deficiency of vitamins and an increased risk of viral diseases, its relevance increases. In addition, dill and parsley bunch can alleviate the condition of the disease or prevent it. It is not for nothing that our ancestors valued these plants primarily as a medicine, and only then as a seasoning.

Important! The freshness of the greens will last longer if the unwashed branches are lightly sprinkled with water, placed in a plastic bag and sent to the refrigerator. Previously, it is desirable to remove yellowed and blackened stems from the bunch.

In cooking

A pleasant spicy aroma and the specific taste of dill and parsley add spice to the culinary dishes. These seasonings are often added in raw, dried, salted and frozen forms. It is characteristic that after heat treatment the herbal supplement loses its aroma, therefore it is used after turning off the fire. These seasonings are harmoniously suitable for any meal. They can be combined with cold, hot dishes, pickles, pickles, marinades, casseroles, teas and even confectionery (used for perfumes).

Young dill and parsley stalks are more popular among housewives. They are consumed fresh. And when the plant enters the flowering phase, its foliage and umbrellas are added to conservation. The volatile products contained there not only positively affect the taste of the product, but also prevent the formation of mold in banks. Dried herbs are often mixed and added to soups, cereals, meat and fish dishes in winter.

At home, subject to the technology of collecting plant materials, you can prepare mixes for every taste. Aromatic tea is prepared from dill seeds. It has a specific taste and has a beneficial effect on the functioning of the digestive tract. Parsley root is indispensable for stewing potatoes. It is also added to vegetable stews and meat dishes, so that they acquire a special piquancy in taste.

Important! Pregnant women should limit the amount of parsley and dill they eat, as it stimulates the contraction of the uterine and stomach muscles.

On an industrial scale, dill essential oil is used in the production of distilleries and canned goods. Regarding parsley in this aspect in Russia there is a ban. Since 2011, Rospotrebnadzor has publicly declared the unsuitability of the curly variety (Petroselinum crispum AW Hill) for use in food, as well as for the manufacture of biologically active additives because of the "narcotic and toxic substances" contained in it.

Although in almost all European countries, with the exception of Scandinavia, as well as in America, Africa and the Far East, the product is widespread and is an integral culinary ingredient. Based on the intentions of public services to remove parsley from the sale and the agricultural sector, many consumers began to doubt whether it is possible to eat its stems. The department responded to the concerns of society by commenting on the harmfulness of plant seeds exclusively.

Did you know? In ancient Greece, the winners of the competition were awarded with laurel and dill wreaths, and a bouquet of dill could be given to women. This gesture was regarded as a sign of great love and devotion.

In folk medicine

As a medicine, you can use fresh chopped branches, juice, infusions and decoctions. One of the founders of medical sciences Avicenna considered this raw material effective in combating hiccups. And modern folk healers recommend it for treatment:

1. Pyelonephritis, urolithiasis and gallstone disease.
2. Gastrointestinal tract organs (teas and infusions from dill seeds, as well as fresh herbs of both plants are effective). For example, children with flatulence and colic are shown to prepare a decoction of dill seeds in a ratio of 1: 2.
3. Colds and acute respiratory infections. To gargle, it is recommended to prepare an infusion of 3 tbsp. l chopped fresh stalks of dill or parsley and a glass of boiling water. After combining these ingredients, you need to stand them in a water bath for about 15 minutes, then cool and strain.
4. Hepatic disease. Therapy consists in the internal intake of teas, decoctions and the aforementioned infusion. It is advisable to take 80-100 g of the drug before meals three times a day.
5. Insomnia. It is enough to drink tea from dill seeds with a teaspoon of honey before bedtime.
6. Hypertension of the I-II degree, headache, cardiovascular failure. To normalize blood pressure, you can limit yourself to an internal intake of infusion or a decoction of parsley. Drinking has a diuretic effect. It is important to comply with the measure so as not to aggravate the situation. Parsley will help improve the condition of migraines.
7. Inflammatory processes in the organs of vision. Lotions from dill or parsley decoctions are recommended.
8. Skin diseases, ulcers, deep and poorly healing wounds. Problematic areas need to be treated with a decoction of a high concentration of parsley or dill. It is better to cook from seeds.
9. Hemorrhoids. In these situations, it is effective to take an infusion of dill seeds in a third of a glass three times a day.

In addition, parsley and dill can increase potency in men and lactation in women. This requires consuming as much fresh greens as possible, as well as drinking from seeds.

Video: dill in traditional medicine

Possible contraindications

Like any medicine, parsley and dill have their own side effects and contraindications. With care, these plants should be treated for people who are diagnosed with the formation of large kidney stones. The fact is that a herbal medicine stimulates the leaching of accumulated salts and sand from the body.

This can provoke the exit of the formed calculus - as a result, it is very likely that it will be urgently removed surgically. Caution should also be exercised for those who suffer from cardiovascular diseases. It is strongly not recommended to use dill and parsley for people with low blood pressure - otherwise dizziness, weakness and loss of strength cannot be avoided.

You will be interested to learn about the benefits and dangers of parsley for men and women.

This side effect is associated with the ability of plants to dilate blood vessels and reduce pressure. If you do not overdo it with portions, then both plants in any form will not harm, but rather, will saturate your body with nutrient components. Therefore, do not neglect this seasoning and make sure that it does not disappear from the table at any time of the year.