Dill

Dill can go into your baby's meals from about 6 months, once baby is ready for solids.

Dill is an herb native to the Mediterranean region. The seeds and the fine, lacy fronds are edible. They give sauces, soups, and stews a citrusy taste and a fresh scent.

Nutrition

Dill is used in small amounts, so its nutritional contribution is modest. It holds some vitamins, minerals, fiber, and a little vitamin C. It also carries plant compounds such as phenolic acids and flavonoids. These may help digestion and may act against microbes and oxidation.

Wash the dill and chop it very finely. Add it to yogurt, vegetable dishes, meatballs, omelets, and soups. Adding it at the end keeps the scent fresher.

Do not give dill essential oil to babies or young children. There is not enough safety research on it. The normal amounts used in cooking are generally considered safe.

Dill carries a low choking risk when prepared to suit your child's age. Larger pieces of frond may cause gagging or a little coughing. Chop it very finely.

Stay near your baby during meals.

Dill is not a common allergen. Rare cases have been reported, and some were severe. Dill belongs to the Apiaceae family. People sensitive to carrot, celery, coriander, cumin, or fennel may react to dill too. Those with birch or mugwort pollen allergy can feel a brief itch, tingle, or burn in the mouth. Cooking may reduce the reaction.

Dill can also cause contact rashes. Together with sunlight it may cause a dark, sometimes blistering rash called phytophotodermatitis. For babies with sensitive skin, wash hands and face after long contact.

Give a little at the first meals. If all is well, raise the amount slowly.