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Revision as of 11:00, 21 December 2016
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.[1] It is mainly used in digestive disorders. Fresh and dried dill leaves are widely used as herbs in Europe and central Asia.
Contents
Description
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.
Uses
- 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.
- 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.
- 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.
- Dill seeds can also be used to prepare herbal tea.
