Dill known as “Shabat” in Egypt. is an annual herb in the parsley family, native to the Mediterranean region and widely cultivated across Europe, India, and North America. Both its feathery leaves and aromatic seeds are utilized in various culinary traditions, imparting a distinctive flavor to numerous dishes.
Key Benefits of Dill
- Antioxidant Properties: The flavonoids in dill may help reduce the risk of heart disease and stroke.
- Vitamins and Minerals: Rich in vitamin C, vitamin A, and manganese.
- Heart Health: Flavonoids in dill have been associated with a reduced risk of heart disease and stroke.
- Blood Sugar Regulation: Some studies suggest dill may help lower blood sugar levels, though more research is needed.
- Anticancer Properties: Dill contains monoterpenes, which have been linked to anticancer effects.
Seasonality in Egypt
• Dill thrives in warm climates and is typically planted in early spring. In Egypt, the optimal planting season is from late winter to early spring, aligning with the cooler months before the intense summer heat. This timing ensures robust growth and a successful harvest.
• In Egyptian cuisine, dill is commonly used to flavor cabbage dishes, including ‘mahshi koronb’ (stuffed cabbage leaves).
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