Dill

Dill . It is a herbaceous plant with a stem that is fragile, fine with ramifications, and very small yellow flowers. The scientific name is Anethum graveolens. Belonging to the apiaceae family, it is native to Europe and the Mediterranean basin .

Summary

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  • 1 Scientific and common names
  • 2 Habitat and Distribution
  • 3 Parts used and applications
  • 4 In the kitchen and herbalism
    • 1 Culinary Uses
    • 2 Medicinal uses
  • 5 See also
  • 6 Sources

Scientific and common names

The scientific name is Anethum graveolens L. and the common Anett, Dill and Fetonil

Habitat and distribution

It is a species native to Europe , and the Mediterranean basin . It is found in sandy terrain and on the banks of rivers.

Parts used and applications

The root and the leaves. It is a violative diuretic plant. It is used according to Declaus as an infusion at a dose of 60 to 100g per day for 1lter of water. The entire plant is used.

Leclerk indicates it to raise the energy of the stomach and intestine . Prescribe the herbal medicine treatise, the dill seed powder (1 to 4 g), the 3% infusion (one cup after each meal), or the volatile oil (1 to 10 drops) in a lump of sugar (trouard).

In Cuba it is considered as stimulating, carminative and stomachic. The fruits favor milk secretion in women. According to Caíñas, the infusion of dill (10g of leaves or the entire plant per liter of water) taken in the afternoon and another at bedtime, is a good remedy against insomnia. The leaves on the outside are caustic, the fruits of the dill are used in the preparation of the sauce or liquid that is used in the preservation of pickled cucumbers, and for this reason the preservation department of the Ministry of Industry is interested in propagating it.

In the kitchen and herbalism

  • Dill is very common in gastronomy, as well as in herbalist preparations against various ailments:
  • It is used especially in fish dressings in the Continental Europe area, not only for its flavor, but also because it helps its digestion.
  • Dried flowers are used to make dill vinegar, which is used mostly in canned pickles.
  • As a medicinal plant it has antiseptic, digestive, sedative and anti-hemorrhoid qualities.
  • Its seeds are often used in herbal teas to aid digestion. Soaps and ointments are also made with it.
  • By growing dill we cultivate a treasure. It will make us enjoy with its aroma and flavor, with the satisfaction of having participated in the process since it is only a small seed, until it ends at our table.

Culinary Uses

– It occupies a special place in the kitchen, because its delicious flavor is not equaled by any other herb. – In continental Europe, the use of dill is common in all fish stews , as it improves its flavor and makes it easier to digest. – It is in harmony with all kitchen herbs that are used fresh, although since it has a very marked flavor it should be used sparingly so as not to hide other herbs. In vinegar preserves it is used with bay leaf , nebrinas and pepper . – It is famous for its affinity with fish and for its use in pickles. – It is sweet, aromatic and slightly bitter. – It is preferable to use fresh dill, because when it dries it loses a lot of aroma. – It is a herb widely used in Scandinavian cuisine : a very important ingredient in marinated salmon , it is also used in canned herring and as a condiment in the preservation of cucumbers. – Fresh leaves are used in salads, fish dishes and in sauces to accompany fish . – In Germany and Eastern Europe it is used in marinades, as a preservative for sauerkraut and small pickles , and is known as dill vinegar. – Its seeds are mainly used to flavor pickle vinegar and can also be added to cakes, bread, fish and rice dishes. – They can also be used in the kitchen, its yellow flowers, but you have to be careful because they have a more intense flavor that reminds you of cumin .

Medical uses

Its infusion has healing properties : it facilitates digestion , it is anti-flatulent , it stimulates the liver , it stimulates the production of breast milk in mothers.

Active Components : essential oils: carvone , ketone , terpene, lemon , felandrene , pinene, pentene , diapol , myristicin .

It also has tonic properties carminative , antispasmodic, antiseptic, diuretic, stomach antihaemorrhoidal , empéctico and sedative .

 

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