Discover dill: From kitchen staple to health powerhouse

This herb, although commonly associated with young potatoes or pickles, offers numerous benefits that can significantly enhance our health and well-being. It's worth exploring how dill affects the body and understanding its benefits in a daily diet.

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

• The essential oils in dill stimulate the secretion of digestive juices, facilitating digestion and preventing bloating.
• Dill extract possesses anti-inflammatory and analgesic properties, which can help 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 exhibits strong antibacterial properties, acting as a natural antibiotic.
• Thanks to its magnesium and B vitamin content, dill helps combat stress and improve mood.

Dill can be used in many culinary ways. Fresh dill leaves blend perfectly with soups and cold soups, adding freshness and aroma. They enhance the taste of cottage cheese, yogurt, butter, and kefir. Dill imparts a delicate, anise-like flavor to potatoes, scrambled eggs, and omelets. It enhances the taste of fish and poultry, adding freshness and originality to salads and slaws. In marinades, dill adds a unique flavor to dishes.

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

Chicken fillet in dill sauce is a delicious, light, and 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 14–18 oz)
• Salt and pepper to taste
• 1 teaspoon sweet paprika
• 1 teaspoon dried 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 flavor

Preparation:

Fillets:    

1. Wash, dry, and if thick, cut the chicken fillets lengthwise into thinner cutlets.
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 form 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 desired, 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 flavors have combined.