Dill and gout

Dill is a fresh herb with feathery leaves and a distinctive, slightly tangy flavor that works well in fish dishes, salads, and sauces. The good news for gout sufferers is that dill has a very low purine content at just 6.2 mg per 100 grams. This means you can use dill freely as a flavoring without worrying about triggering a flare. In fact, herbs and aromatic seasonings like dill are among the safest foods to cook with when managing gout. A typical serving—a small handful of fresh dill or a sprinkle of dried dill—contains only a tiny fraction of the purines found in high-risk foods like organ meats or certain seafood. During daily maintenance, staying under 400 mg of purines per day is the general target, and dill contributes almost nothing to that total. Feel free to use dill generously to add flavor to your meals without concern.