FODMAP/SIBO Rating
Serving Size Consideration: 2-3 tablespoons, fresh chopped
Safe Serving Size: Up to 1/2 cup, fresh chopped
Active Compounds: Essential oils including carvone and limonene, which contribute to its characteristic flavor and potential digestive benefits
Digestive Impact
Why it's problematic: Rarely problematic
Specific symptoms: Generally well-tolerated with minimal digestive impact
Typical reaction time frame: Immediate to 2 hours if sensitivity exists
Individual variation: Very low variation in tolerance between individuals
Safe Alternatives
Substitution ratio: 1:1 substitution for most recipes
Drying concentrates flavor but maintains low FODMAP status
Freezing preserves FODMAP content at fresh levels
Avoid combining with:
- garlic
- onion
- leeks
Safe complementary foods: Can be safely combined with most low FODMAP foods including cucumber, salmon, potatoes
- Start with small amounts (1 teaspoon) in cooking
- Increase to normal culinary amounts if well tolerated
Signs of success: No digestive symptoms when consuming normal culinary amounts
Common products containing garlic:
- pickles
- ranch dressing
- seafood seasonings
- herb blends
Alternative names: dill weed, baby dill, fernleaf dill
Factors affecting tolerance:
- Overall digestive sensitivity
- Quantity used
- Combination with other foods
Tip: Start with small amounts if you're new to FODMAP diet, though reactions are rare