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dill weed
Herbs & Spices
Is dill weed high in salicylates?
Is dill weed high or low in salicylates? See its exact rating, how much counts as a portion, and its FODMAP, salicylate, oxalate and diet compatibility in one place.
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Sensitivity notes
Why salicylates food checker matters
Salicylates are natural chemicals found in many fruits, vegetables, herbs, and spices. They're related to aspirin and can cause reactions in sensitive individuals including hives, asthma symptoms, nasal congestion, and digestive issues.
- Start by eliminating the highest sources: spices, herbs, and concentrated products
- Peel fruits and vegetables when possible to reduce salicylate content
- Fresh is usually better tolerated than dried or concentrated
- Build up tolerance slowly by reintroducing foods one at a time
- Sensitivity often improves with gut healing over time
Sensitivities
What dill weed contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where dill weed fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know about dill weed
Dill weed, the feathery fresh fronds rather than the seed, is one of the quietest herbs in the database. It grades clean on salicylates, which is genuinely unusual: basil, mint, oregano, rosemary and sage all grade high, and losing every herb is one of the harder parts of a salicylate elimination. Dill weed also grades clean on FODMAPs, histamine, nickel and oxalate. The catch is that dill mostly reaches people through pickles and cured fish, and those are different foods entirely.
Watch for
- Dill pickles are not dill.The brine, the vinegar and the fermentation carry the histamine load, and commercial brines can also carry sulfites. If pickles bother you, the herb is the one ingredient in the jar you can probably clear
- Gravlax and other cured salmon are dill flavoured, but cured and aged fish is a well known histamine risk.Same logic: blame the fish, not the fronds
- Dill seed is a separate ingredient with a different profile, so a recipe calling for one is not interchangeable with the other for tracking purposes
- Creamy dill sauces and dill dips bring dairy along with them, which is usually the real variable
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Salicylates Guide
Everything you need to know about salicylates sensitivity and smart food choices.
Salicylates are natural chemicals found in many fruits, vegetables, herbs, and spices. They're related to aspirin and can cause reactions in sensitive individuals including hives, asthma symptoms, nasal congestion, and digestive issues.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Salicylates sensitivity:
View all safe options
These foods have moderate levels and may be tolerated in small amounts:
These foods are high in salicylates and may trigger symptoms:
View full list
If you're sensitive to Salicylates, consider these strategies:
- 1Start by eliminating the highest sources: spices, herbs, and concentrated products
- 2Peel fruits and vegetables when possible to reduce salicylate content
- 3Fresh is usually better tolerated than dried or concentrated
- 4Build up tolerance slowly by reintroducing foods one at a time
- 5Sensitivity often improves with gut healing over time
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
Want personalized tracking?
Download Triggerbites to log meals, track symptoms, and discover your unique triggers.
Get the AppFAQ
Is dill weed high in Salicylates?
Salicylates: low signal for most people.
Can I still eat dill weed if I'm sensitive to Salicylates?
Usually fine in normal portions.
What else should I check?
Check Low Fibre, Histamine, and Histamine Liberators next for a fuller picture.