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Dill (Anethum graveolens)

December 25, 2019

Dill (Anethum graveolens)

Dill is a culinary herb known for its calming and healing effects. The oldest known record of dill is in an ancient Egyptian papyrus where it is recommended for headaches. Dill was believed to ward off evil spirits when sprinkled over newborn babies. Dill grows to approximately 1m tall with feathery leaves and yellow flowers with a strong herbal smell and bitter taste.

Dill is native to Central and South Asia yet today grows all over the world. Both fresh and dried parts of the plant are used in cooking and for medicinal purposes.

The active constituents found in dill are used in traditional digestive and calming remedies which include;

  • The whole plant contains up to 50% carvone
  • tannins
  • resins
  • mucilage
  • coumarins
  • vitamin C
  • potassium
  • sodium
  • sulphur

Dill is used for culinary purposes, as a tea, tincture, bath and mouthwash. The herb can be harvested all through summer and is used fresh or dried out as a digestive aid to alleviate stomach cramps and by breastfeeding mothers when infants suffer from wind because the constituents are passed on through the breastmilk. Both the herb and seeds promote a healthy appetite and act as a mild diuretic.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3249919/




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