Dill has held a prominent place in European and Asian cuisine as a herb as well as a spice for centuries. While it’s unique flavour and aroma makes it a chef’s favourite, it also boasts of a number of health benefits. But why do older women of the family discourage pregnant women from eating this herb during pregnancy?
Dill comes from the same family as parsley and celery. Adding just a few sprigs of dill leaves to a recipe can significantly enhance its flavour. It is a rich source of vitamins A & C, making it excellent for boosting the immune system of an expecting mom and assisting in the formation of the foetus’ eyes as well as bones. It contains manganese that improves the metabolism of fats and sugar in a pregnant woman and helps in the development of the baby’s brain and nervous system. It has antioxidant as well as anti inflammatory properties, that regulates cholesterol and blood sugar levels, making it great for heart health of a pregnant woman. It is rich in zinc, essential for healthy development of the foetus.
However, dill can have emmenagogue effect, i.e it can start menstruation leading to miscarriage – the reason why older women ask an expecting mom to avoid dill for the duration of her pregnancy. It may also rarely cause skin irritation in some women. Therefore, it is best to avoid dill oil or any kinds of supplements of dill. Consuming dill leaves or seeds in food amounts should be fine and benefit both mother and the baby. Always consult your doctor about herbs and spices safe to consume during pregnancy.