Dill (Anethum sowa) is a versatile green leafy vegetable and culinary herb, known for its smooth, finely dissected light green leaves, small yellow flowers, and flattened, elliptical seeds. This plant can be either annual or biennial, with leaves that are slightly pungent, aromatic, and bitter in flavor. Due to their strong taste, dill leaves are best used when mixed with milder-tasting greens.
In terms of nutritional content, Indian dill contains about 4.5% moisture, 5.89% to 11.54% mineral matter, and 0.55% to 2.71% acid-insoluble ash. Additionally, extraneous matter makes up about 3.16% to 12.93% per 100 grams.
The seeds of dill produce around 3.2% to 3.4% essential oil, known as dill oil. The roots yield an essential oil predominantly composed of pinene (95%). The spice also contains about 0.062% essential oil, with a high concentration of terpenes.
Dill leaves are well-regarded for their calming and soothing properties, aiding digestion and improving stomach function. Regular consumption of cooked dill promotes digestion and prevents constipation. A tea made from dill seeds is also known to help treat digestive issues. To prepare the tea, steep two teaspoons of mashed seeds in a cup of boiling water for ten minutes, and drink up to three cups a day.
Dill oil, extracted from the seeds through distillation, is effective in treating conditions like hyperacidity, flatulent colic, hiccups, and diarrhea caused by indigestion. For relief, a drop of dill oil mixed with a teaspoon of honey should be consumed after meals.
In culinary uses, fresh dill leaves are added to soups, sauces, salads and cooked vegetables. Both the leaves and seeds are commonly used in pickles, chutneys, and refreshing summer drinks. Dill is also a natural preservative, and in ancient times, it was added to pickling brine or vinegar to extend the shelf life of vegetables. Its preservative properties stem from its ability to inhibit bacterial growth.
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