The Health Benefits of Dill

We all know this scrumptious edition dill can bring to many dishes but did you know that it is immensely rich in health benefits too? Just to name a few the health benefits of dill include its ability to boost digestive health, as well as provide relief from insomnia, hiccups, diarrhea, menstrual disorders, respiratory disorders, and some cancers. It is also known good for oral care, and can be a powerful boost for your immune system. It can help protect you from bone degradation. A natural anti-inflammatory substance,which means that it can protect you against arthritis and many general problems with inflammation associated pain, dill can can aid in relief.


Dill has been used for culinary and medicinal purposes for hundreds of years. Both the seeds and the leaves can be used and apart from giving a strong tangy, appetizing flavor and taste, Dale has many medicinal properties, which mainly come from certain compounds as well as flavonoids, minerals, and certain amino acids contained within the herb.

Used worldwide this herb is present in almost every continent on the planet in some capacity, and though it is called many different things it serves very similar purposes and much of the world cuisines and recipes. It can be used dry as a topping for a number of meals, but is also used as an ingredient in many recipes. For those wanting to grow their own dill it is important to know the best time to cultivate this herb is in a warm hot summer months with plenty of sunshine.

The nutritional value of dill is imminent. It’s health benefits are derived from its organic compounds, vitamins, and minerals. It is rich in vitamins and minerals, it has a significant amount of vitamin A and vitamin C, as well as trace amounts of folate, iron, and magnanese.


With so many great benefits and uses, it’s kind of hard to imagine a world without this wonderful herb. If you have any great tidbits of information or recommendations on how to use this herb be sure to share with us how it has benefited you! We would also love to hear your great recipe ideas and suggestions, please be sure to submit them to us through the website, email, or through any of our various social media outlets. You never know you may just be the author to our next featured recipe on our blog! We look forward to hearing and sharing with you.

Salmon Fillets with Creamy Dill

IMG_1721We all know dill is notorious for its grand coupling with seafood dishes. Here is just one of many recipes that feature this fine herb and its seasoning qualities with fish.


1 1/2 cups of mayonnaise

half a teaspoon of dried thyme

half a teaspoon dried basil

2 teaspoons of dried dill, to taste

half a cup prepared mustard

half a teaspoon of dried oregano

1 1/2 pounds of salmon fillets

Preheat oven to 375°

in a bowl stir together mayonnaise and mustard. Gradually stir in thyme, oregano, and basil. Place the salmon fillets on a baking sheet, and spread with mayonnaise mixture. Sprinkle with Dill to taste.

Bake in preheated oven for 30 to 40 minutes or until the salmon is easily flaked with a fork. Enjoy!

Zucchini with Dill Sauce

Love fresh zucchini straight from the garden?! This wonderful vegetable is often overlooked as many don’t have a clue what to do with it. Here’s just one of many options for a great recipe. We encourage you to go look for more zucchini recipes and share with us your C & J Farms creations!


half teaspoon of salt

2 pounds of zucchini, peeled, seeded, and cut into julienne strips 1/8 of an inch wide and about 3 inches long

2 tablespoons of butter

2 tablespoons of flour

1 cup sour cream

1 teaspoon of sugar

2 teaspoons of vinegar

1 teaspoon of fresh dried dill (to taste)

Sprinkle salt over the zucchini in a mixing bowl and let stand for a half hour. Next spread the strips on paper towels and pat them dry. Melt the butter in a 1 1/2 quart saucepan when the foam subsides add the zucchini. Toss about in the butter with a spoon or spatula until well coated, then cover the pan, turn the heat to low and simmer for about 10 minutes or until barely tender. Don’t over cook.

With a wire whisk beat the flour into the sour cream, pour the mixture over the zucchini, and stirring gently, simmer 2 to 3 minutes, until the sauce is thick and smooth. Finally stir in the sugar, vinegar, and dill, and taste for appropriate seasoning. Enjoy!

Cool and Creamy Cucumber Salad

Here comes post three in our series about Dill in the summer time. This recipe is a great tasting and healthy for you dish. Served great alone or on the side of a complementary meal, it’s sure to please the taste buds.


4 English cucumbers (seedless), thinly sliced

2 green bell peppers, cut into thin matchsticks

1 (32 oz.) container of plain yogurt

1 cup sour cream

2 tablespoons of apple cider vinegar

2 tablespoons and half a cup of fresh dried dill, more or less to taste

1 tablespoon of salt

2 tablespoons of ground black pepper

place cucumbers and bell peppers into a colander and allow the liquid to drain. While vegetables are draining placing yogurt in a separate colander lined with paper towels and let stand to allow access way to drain from the yogurt.

Combine cucumbers, bell peppers, picking yogurt, sour cream, vinegar, Dill, salt, and black pepper in a large salad bowl; mix well and chill before serving.

Experiment and create new interesting ways to try this recipe. Try adding fresh cherry tomatoes or maybe some sweet red onion, or how about shredded carrots?! With so many scrumptious vegetables coming out of the garden durring summer there’s endless options to switch up this great recipe.

Boiled Potatoes with Parsley and Dill

Here is the first recipe and second post in our series on how to use dill in the summer time.

This is a great recipe to serve hot or cold and is scrumptious for table meals and barbecues. Sure to please the crowd this will be a recipe you tuck away to use again and again.


6 red potatoes (about 2 pounds), peeled or un-pealed, and halved

2 to 3 tablespoons of unsalted butter

coarse sea salt and freshly ground pepper

1 to 2 (to taste) teaspoons of dried dill

1 tablespoons of dried parsley


Place potatoes in a large pot of water, bring to a boil and cook until fork tender, 15 to 18 minutes. Drain. Transfer to serving bowl, add butter and season with salt and pepper to taste. Toss with herbs and serve fresh.

We hope you enjoy this recipe, be sure to stay tuned for the next one to come!

Dill in the Summer Time – *Series

Dill in the summer time


Dill, what a beautiful fragrant herb to having your garden and on your table. It is lovely to have access to fresh dill but to ensure that you get the most of the plant we like to dry it, of course we dry a lot of herbs here at C & J Farms. Using fresh, or fresh dried, dill is so good in summertime meals. Most of us recognize dill as used in making fresh pickles, but it’s so much more than just that.
From now through the weekend we will be outlining some great recipes and some simple uses for this wonderful herb.

Here are some simple uses to get you started and be sure to stay tuned for some great recipes to follow in the coming days.

*Try adding 1 tablespoon of dried dill to 1/4 cup of yellow mustard and stir. Use as a dip or spread for fish and pork, or on a sandwich .

*Sprinkle dried dill to your chicken or potato salad for a delightful addition.

*Combine dill with plain yogurt and chopped cucumber tray cool dip great for crackers or chips.

*Add to your vegetables, coat with good olive oil and then roast in 425° oven for around 20 minutes.

*Sprinkle on any variety of fish just before cooking.

*Put dill seeds in a dish on your table after meals to be enjoyed. It is said that it sooths the stomach after meals.

*Add fresh or dried dill to your egg salad, scrambled eggs for breakfast, or in a quiche.

These are just a few suggestions to get you started on some great uses for dill this summer. Be sure to be watching our social pages for new updates on recipes that will be posted in the coming days. With summer finally in full swing here in Texas we can’t wait to keep sharing ideas with you on how to use so many of our great herbs.