Dill
Fresh dill is a low-histamine herb with no known histamine-releasing or DAO-blocking properties.
Dill is generally considered one of the more friendly herbs for people sensitive to histamine.
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Fresh vs. dried — fresh dill tends to be the safest bet; dried dill is still low-histamine but some people find concentrated dried herbs are harder to tolerate in large amounts
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Common pairing caution — dill is often served with fish or pickles, both of which are higher in histamine, so the dish as a whole may matter more than the herb itself
Keeping dill fresh in the fridge and using it promptly helps preserve its mild profile.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)