Dill Seed

I stumbled across dill seed in one of my net searches for yet another food to help with my climbing glucose levels. I had some on hand, because I use it in a bread recipe. It fit my criteria for being either something my body was likely lacking, or a food that was common enough that the chances of side effects were low.

The evidence for its efficacy was sparse, but I ran across it in more than one source (more than just duplicated content), so I decided it was worth a try. Unfortunately, I cannot tell you whether it would work or not, because use of it caused me to feel nauseous. Several supplements do this to me, and if they do that, I don't take them. My body tends to react oddly to many supplements so this is no suggestion that it might do the same for anyone else.

Dill seed is used in foods, or ground as a powder. I put about a teaspoon of it into my morning shake. The seeds did not grind up very much, so the flavor did not strongly permeate the shake. Since the seeds stayed nearly whole, I had to drink them down and not expect the shake to be real smooth. It really was not unpleasant that way like I thought it would be, it did not taste bad, merely a bit odd. If it had not made me feel sick, I could have tolerated it on a daily basis and not minded.

Dill seed can be added to bread along with onion granules for a very flavorful and tasty bread. I am not sure if Dill Pickles will do the trick or not, but vinegar and salt do preserve well, so there is a good chance that they would (and vinegar is another potentially helpful item).

I was not able to find information on dosage amounts, so I just used a teaspoonful, but there is no telling whether that is enough, or even if smaller amounts would do.

Written by Laura Wheeler, Owner of Firelight Business Enterprises, Inc.