Dill is one of those versatile herbs that go well in a wide array of dishes. Any soup is better with it, scrambled eggs take on a whole new persona, and mashed potatoes gain a savory warmth. Fish is enhanced, as is any type of poultry. Of course, pickles wouldn’t be pickles without a liberal sprinkling of dill seeds.
Although the one-ounce serving indicated in the nutritional profile is way more than what you’d eat even in an entire day, it’s an indication of the nutritional aspects dill offers if you used a teaspoon or two in your scrambled eggs. One ounce offers 43 percent of the vitamin A you need in a day, and 40 percent of the recommended amount of vitamin C. You also get 18 percent of the manganese, 11 percent of the folate, and 10 percent of the iron. What that does for the body is a lot.
The calcium in dill alone is very impressive: one tablespoon of dill seed contains more calcium than one-third cup of milk. Dill contains excellent amounts of other phytonutrients such as fiber, niacin, phosphorus, copper, riboflavin, vitamin B6, magnesium, and potassium, but more concentrated compounds offer health benefits as well. Two of them are flavonoids, including kaempferol and vicenin, and the monoterpenes carvone, limonene, and anethofuran.
One of the attributes of dill is the way its oils discourage bacteria, but it also protects against cancer. The enzyme glutathione-S-transferase helps attach the molecule glutathione to oxidized molecules to prevent damage, making them antioxidants. Volatile oil of dill seeds has been deemed "chemoprotective," and help neutralize the carcinogens most of us encounter on a daily basis, such as cigarette smoke, air pollution, and automobile exhaust.