Features of the use of dill stems

Usually, young branches of dill are used for culinary purposes. But if you need to get seeds from this plant, then you need to wait until it takes the form of a long stem, decorated at the end with a beautiful inflorescence. Thin branches are located on the sides of this stem. Usually they are used for various needs, for example, for blanks, but the stiff stalk is thrown away. But they do it absolutely in vain, because it, like a young plant, contains many useful substances.

Chemical composition and energy value

The composition of the stems of dill is similar to the composition of its branches.

It contains:

  • riboflavin;
  • potassium;
  • carbohydrates;
  • hyamine;
  • iron;
  • carotene;
  • phosphorus;
  • flavonoids;
  • calcium;
  • cellulose;
  • acids (ascorbic and phenolcarboxylic);
  • lieutenant;
  • coumarin;
  • essential oils;
  • vitamins: C, B1, B2, B3;
  • pectins.

    The nutritional value:

    • fats - 0.5 g;
    • proteins - 2.5 g;
    • carbohydrates - 6.3 g.
    As you can see, dill stems contain many useful substances, so do not throw them away. Below we will show you where to put them.

    Did you know? For the ancient Greeks, the scent of dill was akin to the scent of roses. And the plant itself was often used to decorate flower bouquets.

    Properties of dill stalks

    All useful properties are due to the rich composition of the plant. The substances contained in the stems have a beneficial effect on the human body.

    Beneficial features

    • The use of the green part of the plant can have such an effect on the body:
    • expansion of blood vessels;
    • normalization of digestion and digestive tract;
    • suppression of gas formation;
    • stimulation of the strengthening of the walls of blood vessels and capillaries;
    • cramping;
    • stimulation of regeneration of soft tissue cells with an ulcer;
    • the establishment of the central nervous system;
    • strengthening immunity;
    • normalization of sleep, elimination of insomnia;
    • stimulation of metabolic processes;
    • increased lactation;
    • cleansing the body of toxins and toxins;
    • mobilization of the body to fight diabetes.

  • The plant is also:
  • antiseptic;
  • choleretic;
  • diuretic;
  • mucolytic;
  • anti-inflammatory;
  • vasodilator;
  • soothing.

Harm and contraindications

Eat dill in food, as well as use it for medical purposes, can be both children and adults. But there are some limitations.

  • You should abandon this plant to people who have:
  • diabetes;
  • individual intolerance to the product;
  • open bleeding;
  • an ulcer in an acute form;
  • low pressure.
  • Caution should be taken when:
  • menstruation;
  • pregnancy.
Important! Regarding hypotension (low blood pressure), opinions diverged. Some believe that the use of any part of dill is dangerous, because it dilutes the blood and can lead to an even greater drop in pressure, while others believe that, on the contrary, it will be easier for the heart to distill diluted blood. That is why hypotensive patients should consult a doctor before using dill.

Application features

A large list of useful properties of the plant allows it to be successfully used in traditional medicine, cooking and cosmetology.

In folk medicine

As already mentioned at the beginning of the article, the composition of the dill stalk is similar to the composition of its branches, so you can prepare the same medicines from them as from other parts of the plant.

These include:

  • infusions;
  • decoctions;
  • oils;
  • extracts;
  • ointments;
  • lotions.

The first two remedies are usually used for diseases such as:

  • colds and respiratory problems;
  • cardiovascular disorders;
  • high blood pressure;
  • gastrointestinal upset;
  • low acidity;
  • weakness of the nervous system;
  • to clean the kidneys and liver.
Ointments and lotions well help with problems with the skin, injuries, and conjunctivitis. Read more about the medicinal properties and application of dill in traditional medicine.

In cooking

If young dill greens are used as a flavoring additive to all kinds of dishes, then the stems and inflorescences are placed in pickles and other similar preparations. They give the canned vegetables a rich taste, protect the workpiece from mold, and also retain a crispy taste.

Even if you do not plan the preparation, do not throw out the sticks, but tie them into a bundle and, preparing some dish, before removing it from the heat, lower this bundle into the pan for a couple of minutes. After you can safely throw it away. All nutrients and aroma will remain in the dish.

It is unlikely that you could assume that the stalks of dill would be indispensable when cooking in the oven or on the grill. They are simply placed side by side on a wire rack or in a container. A pleasant aroma will be transmitted to food.

You can diversify with the help of stalks the usual oil salad dressing. Grind the sticks and mix them with vegetable or olive oil. The salad will acquire an unusual taste and aroma.

With chopped stems, you can simply sprinkle ready-made dishes for beauty or dry them and mix with salt to get a simple seasoning.

Important! Fresh greens contain more nutrients than dried greens, so when harvesting it for the future, it is better to grind and freeze, then all the vitamins will be preserved.

In cosmetology

Dill sticks have also found their application in cosmetology.

Here's what you can do with them:

  • masks;
  • compresses;
  • ice cubes for grinding.

Facial products containing dill, well help eliminate age spots, brightening them. Their use also allows you to tighten the skin, saturate it with vitamins. Tonic massage of the face and neck with ice cubes makes the skin more elastic, smoothes fine wrinkles and gives it a healthy look.

As you can see, dill sticks, inconspicuous in appearance, are in no way inferior in quality to the branches of this plant. They also contain many nutrients that are beneficial to our body. Simple culinary tricks allow you to use the product without waste.

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