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Difference between revisions of "Pimpinella anisum - Shatapushpa"

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[[File:Illustration Anethum graveolens0.jpg|thumb|right|''Dill'', ''Shatapushpa '', ''Sabbasige soppu'']]
 
[[File:Illustration Anethum graveolens0.jpg|thumb|right|''Dill'', ''Shatapushpa '', ''Sabbasige soppu'']]
  
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Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is the sole species of the genus Anethum. Dill seed is an ancient Indian spice. Its seeds, seed oil and whole plant is used in Indian culinary.<ref name="dill"/> It is mainly used in digestive disorders. Fresh and dried dill leaves are widely used as herbs in Europe and central Asia.
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'''Pimpinella anisum''' is an annual herb in the celery family Apiaceae. It is the sole species of the genus Anethum. It is mainly used in digestive disorders. Fresh and dried dill leaves are widely used as herbs in Europe and central Asia.
  
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== Description ==
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==Uses==
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{{Uses|Asthma}}, {{Uses|Whooping couch}}, {{Uses|Coughs}}, {{Uses|Pectoral affections}}, {{Uses|Indigestion}}, {{Uses|Colic}}, {{Uses|Nausea}}, {{Uses|Infestations of lice}}, {{Uses|Scabies}}
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==Parts Used==
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{{Parts Used|Leaves}}, {{Parts Used|Seeds}}.
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==Chemical Composition==
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The main constituents of he oil obtained from dried fruits were trans-a nethole (93.9%) and estragole (2.4%). The olfactorially valuable constituents that were found with concentration higher than 0.06% were (E)-methyeugenol, α-cuparene, α-himachalene, β-bisabolene, p-anisaldehyde and cis-anethole<ref name="chemical composition"/>
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==Common names==
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{{Common names|kn=|ml=|sa=|ta=|te=|hi=Choti saunf, Patli saunf|en=Sweet cumin, Aniseed}}
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==Properties==
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Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.
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===Dravya===
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===Rasa===
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Tikta (Bitter), Katu (Pungent)
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===Guna===
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Laghu (Light), Tikshna (Sharp)
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===Veerya===
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Ushna (Hot)
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===Vipaka===
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Katu (Pungent)
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===Karma===
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Kapha, Vata
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===Prabhava===
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==Habit==
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{{Habit|Herb}}
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==Identification==
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===Leaf===
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{{Leaf|Simple|Heteromorphic|Petioles 2–5 cm; blade reniform or broad-ovate, 1–3 × 1.2–2.8 cm, puberulent along veins, margin serrate}}<ref name="Leaf"/>
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===Flower===
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{{Flower|Unisexual|2-4cm long|Yellow|5-10|Bracteoles 1 or 2 or absent, linear, 2–3 mm; umbellules 5–10 mm across, ca. 10-flowered}}
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===Fruit===
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{{Fruit|Oblong-ovoid|3–5 × 2–2.5 mm|Vittae 2–4 in each furrow, 4–8 on commissure|Densely appressed setose-hairy|Many}}
 
   
 
   
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Dill grows up to 40–60 cm (16–24 in), with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm (3.9–7.9 in) long. The ultimate leaf divisions are 1–2 mm (0.039–0.079 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (0.039 in) broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm (0.79–3.54 in) diameter. The seeds are 4–5 mm (0.16–0.20 in) long and 1 mm (0.039 in) thick, and straight to slightly curved with a longitudinally ridged surface.
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===Other features===
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==List of Ayurvedic medicine in which the herb is used==
  
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== Uses ==
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==Where to get the saplings==
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==Mode of Propagation==
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{{Propagation|Seeds}}, {{Propagation|Cuttings}}.
  
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*The fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles.
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==How to plant/cultivate==
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* Dill oil is extracted from the leaves, stems and seeds of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps.
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Succeeds in ordinary garden soil but prefers a fairly rich warm well-drained light soil in a sunny position<ref name="How to plant/cultivate"/>
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* Dill was used in many traditional medicines, including those against jaundice, headache, boils, lack of appetite, stomach problems, nausea, liver problems, and many other ills.
 
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*Dill seeds can also be used to prepare herbal tea.
 
  
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==Common name==
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==Commonly seen growing in areas==
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{{Commonly seen|Tall grasslands}}, {{Commonly seen|Meadows}}, {{Commonly seen|Tropical area}}.
  
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* '''Kannada''' - ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪು
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==Photo Gallery==
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* '''Hindi''' - सोया
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<gallery class="left" caption="" widths="140px" heights="140px">
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Anis-fleur.jpg
  
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== References ==
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Anis.jpg
  
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<references>
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<ref name="dill">[http://easyayurveda.com/2013/02/14/dill-seed-benefits-how-to-use-side-effects-ayurveda-details/ "Easyayurveda"]</ref>
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Anise Seed.jpg
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</references>
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Aniseed p1160018.jpg
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</gallery>
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==References==
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<references>  
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<ref name="chemical composition">[https://link.springer.com/article/10.1007/BF03175031 Chemical constituents]</ref>
  
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== External Links ==
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<ref name="Leaf">[http://eol.org/pages/581422/details Morphology]</ref>
  
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*[https://en.wikipedia.org/wiki/Dill Dill-Wikipedia]
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<ref name="How to plant/cultivate">[https://www.pfaf.org/user/Plant.aspx?LatinName=Pimpinella+anisum Cultivation details]</ref>
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</references>
  
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==External Links==
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* [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3405664/ Review of Pharmacological Properties and Chemical Constituents of Pimpinella anisum]
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* [https://www.tandfonline.com/doi/abs/10.1080/0972-060X.2003.10643328?journalCode=teop20 Changes in Content and Chemical Composition of Pimpinella anisum]
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* [http://hermionesgarden.blogspot.com/2011/02/pimpinella-anisum-anise.html Pimpinella anisum on Growing Hermione's Garden]
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* [http://tropical.theferns.info/viewtropical.php?id=Pimpinella+anisum Pimpinella anisum on useful trophical plants]
 
[[Category:Herbs]]
 
[[Category:Herbs]]
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[[Category:Apiaceae]]

Latest revision as of 13:13, 2 July 2020

Dill, Shatapushpa , Sabbasige soppu

Pimpinella anisum is an annual herb in the celery family Apiaceae. It is the sole species of the genus Anethum. It is mainly used in digestive disorders. Fresh and dried dill leaves are widely used as herbs in Europe and central Asia.

Uses

Asthma, Whooping couch, Coughs, Pectoral affections, Indigestion, Colic, Nausea, Infestations of lice, Scabies

Parts Used

Leaves, Seeds.

Chemical Composition

The main constituents of he oil obtained from dried fruits were trans-a nethole (93.9%) and estragole (2.4%). The olfactorially valuable constituents that were found with concentration higher than 0.06% were (E)-methyeugenol, α-cuparene, α-himachalene, β-bisabolene, p-anisaldehyde and cis-anethole[1]

Common names

Language Common name
Kannada
Hindi Choti saunf, Patli saunf
Malayalam
Tamil
Telugu
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit
English Sweet cumin, Aniseed


Properties

Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.

Dravya

Rasa

Tikta (Bitter), Katu (Pungent)

Guna

Laghu (Light), Tikshna (Sharp)

Veerya

Ushna (Hot)

Vipaka

Katu (Pungent)

Karma

Kapha, Vata

Prabhava

Habit

Herb

Identification

Leaf

Kind Shape Feature
Simple Heteromorphic Petioles 2–5 cm; blade reniform or broad-ovate, 1–3 × 1.2–2.8 cm, puberulent along veins, margin serrate

[2]

Flower

Type Size Color and composition Stamen More information
Unisexual 2-4cm long Yellow 5-10 Bracteoles 1 or 2 or absent, linear, 2–3 mm; umbellules 5–10 mm across, ca. 10-flowered

Fruit

Type Size Mass Appearance Seeds More information
Oblong-ovoid 3–5 × 2–2.5 mm Vittae 2–4 in each furrow, 4–8 on commissure Densely appressed setose-hairy Many {{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

Seeds, Cuttings.

How to plant/cultivate

Succeeds in ordinary garden soil but prefers a fairly rich warm well-drained light soil in a sunny position[3]

Commonly seen growing in areas

Tall grasslands, Meadows, Tropical area.

Photo Gallery

  • Anis-fleur.jpg
  • Anis.jpg
  • Anise Seed.jpg
  • Aniseed p1160018.jpg

References

  1. ↑ Chemical constituents
  2. ↑ Morphology
  3. ↑ Cultivation details

External Links

Retrieved from "https://ayurwiki.org/index.php?title=Pimpinella_anisum_-_Shatapushpa&oldid=50670"