🌿ETYMOLOGY
The genus name Anethum is derived from Greek word aneeson or aneeton, which means strong smelling.
🌿THE PLANT
Anethum graveolens L. is the sole species of the genus Anethum. Anethum grows up to 90 cm tall, with slender herbaceous stems and alternate feather like leaves, finely divided three or four times into pinnate sections slightly broader than similar leaves of fennel. The small yellow flowers are produced in umbels. The seeds are not true seeds. They are the halves of very small, dry fruits called schizocarps. Dill fruits are oval, winged, compressed, about one-tenth inch wide, with three longitudinal ridges on the back and three dark lines or oil cells (vittae) between them and two on the flat surface. The taste of the fruits somewhat resembles caraway. The seeds are smaller, flatter and lighter than caraway and have a pleasant aromatic odor.
🌿CULTIVATION
Dill prefers rich well-drained, loose soil and full sun. It tolerates a pH in the range 5.3 to 7.8. It requires warm to hot summers with huge sunshine levels; even partial shade will reduce the yield substantially. The plant quickly runs into seeds in dry weather. It often self sows when growing in a suitable position. Propagation is through seeds. Seeds are viable for 3–10 years. The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripe
The herb is a good companion for corn, cabbage, lettuce and onions but inhibits growth of carrots. Dill reduces a carrot crop if it is grown to maturity near them.
🌿CULINARY USES
The fern-like leaves of dill are aromatic and are used to flavour many foods such as gravlax (cured salmon) and other fish dishes, borscht, and other soups, as well as pickles (where the dill flower is sometimes used). Anethum seeds are used as a spice and its fresh and dried leaves called dill weed are used as condiment and tea.
Dill is best when used fresh, as it loses its flavor rapidly if dried. However, freeze-dried dill leaves retain their flavour relatively well for a few months.
🌿HEALTH BENEFITS
🌿CARMINATIVE AND STOMACHIC
Dill seeds are aromatic, carminative, mildly diuretic, galactogogue, stimulant and stomachic. Anethum is used as an ingredient in gripe water, given to relieve colic pain in babies and flatulence in young children. The essential oil in the seed relieves intestinal spasms and griping, helping to settle colic. The carminative volatile oil improves appetite, relieves gas and aids digestion.
🌿MASKS BAD BREATH
Chewing the seeds improves bad breath.
🌿GALACTAGOGUE
Anethum stimulates milk flow in lactating mothers, and is often given to cattle for this reason.
🌿DIURETIC
Being a diuretic it also cures urinary complaints and piles.
🌿BONE HEALTH
Dill contains calcium, magnesium, and phosphorus — all of which are important for bone health
🌿HELPS TREAT TYPE2 DIABETES
Studies have shown that dill can be used to help manage diabetes. Not only do these studies show that dill helps manage existing type 2 diabetes, but it also shows that dill may help prevent type 2 diabetes from developing.
🌿IMPROVES HEART HEALTH
Dill is packed with flavonoids, which have been shown to help reduce the risk of heart disease and stroke. But that’s not the only reason dill is thought to improve heart health. Research on animals shows that dill can also reduce LDLcholesterol levels.
🌿OTHER USES
The essential oil extracted from its seeds is used in making soaps and in aromatherapy.
Its essential oil is known to be antibacterial, vermifuge and a natural insect repellant.
🌿SIDE EFFECTS
Although, dill leaves have innumerable health benefits, sometimes consuming it in excess quantities can show some allergic reactions in sensitive individuals. These include diarrhea, vomiting, oral pruritus, urticaria, tongue, and throat swelling. Even application of the juice of dill leaves on the skin can cause some irritation and make the skin more sensitive towards sun.
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