Dill, scientific name Anethum graveolens, belongs to the family of Apiaceae and it is native to Asia Minor even if by now it has naturalized in Europe as it is found almost everywhere up to an altitude of 600 m.
Dill is an annual herbaceous plant, with a green stem, typically streaked and hollow inside. The root is taproot and the leaves are petiolate, sheathing divided into filiform laciniae. The flowers are yellow in color grouped in umbels. It blooms from spring and all summer. It has an aroma reminiscent of fennel.
Dill contains essential oil, nitrogenous substances, mucilage, tannin and resin. Contains anethole, an essential oil widely used in the pharmaceutical field.
Its properties are: antispasmodic, carminative, stomachic, diuretic, vermifuge.
USED PARTS OF THE PLANT
Dill uses the roots and fruits (improperly called seeds), collected together with the umbrellas at the end of summer which are dried in ventilated and dark places and then beaten to extract the seeds.
HOW TO USE IT
The simple dill seeds sprinkled in food are used to combat aerophagia, bloating and aid in digestion.
The herbal tea calms hiccups, colic and facilitates milk secretion.
Root tea is an excellent remedy for colds.
The external rinses help in skin inflammations.
In cooking it is normally used as an aromatic condiment.
Dill closely resembles fennel, coriander and anise from which it differs in a much more pungent and penetrating flavor. In any case, these plants all have very similar characteristics and can be used one instead of the other.
Dill is also called bastard fennel.
There are no particular reports or contraindications for dill.Note
1. Image in the public domain