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;
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.
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Chamomile is probably one of the most well known healing herbs used in traditional medicine. The word Matricaria derives from the Latin word womb and chamomile was originally used to treat gynaecological issues. The two types of chamomile used are Roman camomile and German or wild chamomile.
Chamomile is an annual plant and can grow up to around 80cm tall. It has bright green hairy leaves with a mix of small white and yellow flowers. Chamomile originally grew in South Eastern Europe and today is found all over the world where it is often referred to as 'the plant doctor.'