Tag Archives: Anethum

Dill

Botanical Name:Anethum graveolens
Family: Apiaceae
Kingdom: Plantae
Order: Apiales
Genus: Anethum.
Species: A. graveolens
Common  Names:  Dill,   Other Name : Shubit.
The name dill is thought to have originated from a Norse or Anglo-Saxon word ‘dylle’ meaning to soothe or lull, the plant having the carminative property of relieving gas. In Sanskrit, this herb is termed as Shatapushpa. The seeds of this herb is also termed as Shatakuppi sompa, Shatapushpi,Sabasige, Badda sompu, Sabasiga, Surva, Soyi, Sowa, Soya in Tamil, Hindi, Telugu, Kannanda, Gujarathi, Hindi, Punjabi etc

Habitat:Dill originated in Eastern Europe. Zohary and Hopf remark that “wild and weedy types of dill are widespread in the Mediterranean basin and in West Asia.” Although several twigs of dill were found in the tomb of Amenhotep II, they report that the earliest archeological evidence for its cultivation comes from late Neolithic lake shore settlements in Switzerland. Traces have been found in Roman ruins in Great Britain. It grows on fields, waste places etc in the Mediterranean.

Description:
Dill (Anethum graveolens) is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens (L.) C.B.Clarke.

CLICK TO SEE THE PICTURES
It grows to 40–60 cm (16–24 in), with slender 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 (0.79–3.5 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.

Its seeds, dill seeds are used as a spice, and its fresh leaves, dill, and its dried leaves, dill weed, are used as herbs.

Cultivation
Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for 3–10 years. Plants intended for seed for further planting should not be grown near fennel, as the two species can hybridise[citation needed].

The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm dry place for a week. The seeds then separate from the stems easily for storage in an airtight container.

Medicinal Uses:

Dill is recorded as a medicinal plant for at least five thousand years in the writings of the Egyptians. Oil extracted from the seeds is made into potions and given to colicky babies. Adults take the preparation to relieve indigiestion.
Fresh and dried dill leaves (sometimes called “dill weed” to distinguish it from dill seed) are used as herbs.
To brew a stomach-soothing tea, use two teaspoons of mashed seeds per cup of boiling water. Steep for ten minutes. Drink up to three cups a day. In a tincture, take 1/2 to 1 teaspoon up to three times a day. To treat colic or gas in children under two, give small amounts of a weak tea. Many herbalists recommend combining dill and fennel to ease colic in infants.

Carvone is a carminative. Limonene and phellandrene–an irritant found in oil of dill and many other essential oils–are photosensitizers.  Dill seed improves digestion and appetite and sweetens the breath.  The oil kills bacteria and relieves flatulence.    It is frequently used in Ayurvedic and Unani medicines for indigestion, fevers, ulcers, uterine pains and kidney and eye problems.  Ethiopians chew the leaves along with fennel to treat headaches and gonorrhea.  In Vietnam it is used to treat intestinal diseases.  Contemporary herbalists recommend chewing the seeds for bad breath and drinking dill tea both as a digestive aid and to stimulate milk production in nursing mothers.  The herb helps relax the smooth muscles of the digestive tract.  One study shows it’s also an antifoaming agent, meaning it helps prevent the formation of intestinal gas bubbles.
Historically, injured knights were said to have placed burned dill seeds on their open wounds to speed healing.  A mixture of dill, dried honey and butter was once prescribed to treat madness.

Other Uses:
The taste of dill leaves resembles that of caraway, while the seeds are pungent and aromatic. Freshly cut, chopped leaves enhance the flavor of dips, herb butter, soups, salads, fish dishes, and salads. The seeds are used in pickling and can also improve the taste of roasts, stews and vegetables. Try grinding the seeds to use as a salt substitute. Both the flowering heads and seeds are used in flavored vinegars and oils..

Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used). Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.

In Vietnam, dill is the important herb in the dish cha ca.

Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed.

Dill oil can be extracted from the leaves, stems and seeds of the plant.

Dill seeds were traditionally used to soothe the stomach after meals

Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:
http://en.wikipedia.org/wiki/Dill
http://www.gardenguides.com/plants/info/herbs/dill.asp

http://www.piam.com/mms_garden/plants.html

http://www.herbnet.com/Herb%20Uses_DE.htm

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Indian Dill (Anethum sowa)/Anethum graveolens

Botanical Name:Anethum sowa
Family: Apiaceae (ay-pee-AY-see-ee) (Info)
Genus: Anethum (uh-NAY-thum) (Info)
Species: sowa
Synonyms: Peucedanum graveolens ((L.)C.B.Clarke.), Anethum sowa (Roxb. ex Fleming.) A. graveloens[E] Lomatium graveolens var. graveolens[B,P] Lomatium kingii[B,P] Peucedanum kingii[B,P]

Sanskrit Name :Satahva

Other Common Names: From various places around the Web, may not be correct. See below.
Baston Do Diale [E], Catahva [E], Datli Boyana [E], Dereotu [E], Dill [L,B,H,S,P], Dille [D], East Indian Dill [E], Eneldo [E], Habbat Helwah [E], Hinojo [E], Indian Dill [H,E], Inojo [E], Inondo [E], King Desertparsley [P], Sadhab Al Barr [E], Surva [H],

Habitat :India, Pakisthan, Burma, Bangladesh and some other Asian Countries.(Surva) Pungent, somewhat more bitter variety extensively grown in India and Japan.Range: W. Asia. Naturalized in Europe in the Mediterranean.

Description:Annual growing to 0.75m by 0.15m . It is in leaf from May to November, in flower from April to July, and the seeds ripen from July to August. The scented flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees. The plant is self-fertile. It is noted for attracting wildlife.

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Cultivation details:
An easily grown plant, it prefers a moderately rich loose soil and full sun. Requires a well-drained soil and shelter from the wind. Tolerates a pH in the range 5.3 to 7.8.

Dill is a commonly cultivated herb, especially in warm temperate and tropical zones. It is grown mainly for its edible leaves and seeds, though it is also used medicinally. There are many named varieties. ‘Bouquet’ is an American cultivar that has a prolific production of seeds. The sub-species A. graveolens sowa from India has a slightly different flavour to the type species. The plant quickly runs to seed in dry weather. It often self-sows when growing in a suitable position.

A good companion for corn and cabbages, also in moderation for cucumbers, lettuce and onions, but it inhibits the growth of carrots. Dill reduces a carrot crop if it is grown to maturity near them. However, the young plant will help to deter carrot root fly.

The plant prefers light (sandy) and medium (loamy) soils and requires well-drained soil. The plant prefers acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It requires moist soil.

Propagation
Seed – sow April to early summer in situ and only just cover. The seed germinates in 2 weeks if the soil is warm. A regular supply of leaves can be obtained if successional sowings are made from May to the end of June. Autumn sowings can succeed if the winters are mild. Dill is very intolerant of root disturbance and should not be transplanted because it will then quickly run to seed.

Other details:This plant is attractive to bees, butterflies and/or birds
Average Water Needs; Water regularly; do not overwater
Flowers are good for cutting.

Edible Uses
Condiment; Leaves; Seed; Tea.
Leaves – raw or cooked. Used as a flavouring in salads etc. The leaves lose their flavour if the are cooked for any length of time and so are best used raw or added to cooked dishes only a few minutes before the cooking is complete. The leaves can be harvested at any time the plant is growing, but are best just before the plant flowers. Per 100g, the plant contains 253 calories, 7.2g water, 20g protein, 4.4g fat, 55.8g carbohydrate, 11.9g fibre, 12.6g ash, 1784mg calcium, 543mg phosphorus, 48.8mg iron, 451mg magnesium, 208mg sodium, 3,308mg potassium, 3.3mg zinc, 0.42mg thiamine, 0.28mg riboflavin, 2.8mg niacin and 1.5mg vitamin B6.

Seed – raw or cooked. Very pungent and bitter in taste. It is used as a flavouring in salads, preserves etc, its chief uses being perhaps in making dill vinegar and as a flavouring in pickled gherkins. It can also be sprouted and used in breads, soups and salad dressings. Per 100g, the seed contains 305 calories, 7.7g water, 14.5g fat (0.73g saturated, 124mg phytosterol and no cholesterol), 55.2g carbohydrate, 21g fibre, 6.7g ash, 1,516mg calcium, 277mg phosphorus, 16.3mg iron, 256mg magnesium, 20mg sodium, 1,186mg potassium, 5.2mg zinc, 53IU vitamin A, 0.42mg thiamine and 0.28mg riboflavin.

An essential oil from the seed is used as a flavouring in the food industry.

A tea is made from the leaves and/or the seeds.

Composition
Seed (Fresh weight)
In grammes per 100g weight of food:
Water: 7.7 Calories: 305 Fat: 14.5 Carbohydrate: 55.2 Fibre: 21.1 Ash: 6.7
In milligrammes per 100g weight of food:
Calcium: 1516 Phosphorus: 277 Iron: 16.3 Magnesium: 256 Sodium: 20 Potassium: 1186 Zinc: 5.2 VitaminA: 53 Thiamine: 0.42 Riboflavin: 0.28

Leaves (Fresh weight)
In grammes per 100g weight of food:
Water: 7.2 Calories: 253 Protein: 20 Fat: 4.4 Carbohydrate: 55.8 Fibre: 11.9 Ash: 12.6
In milligrammes per 100g weight of food:
Calcium: 1784 Phosphorus: 543 Iron: 48.8 Magnesium: 451 Sodium: 208 Potassium: 3308 Zinc: 3.3 Thiamine: 0.42 Riboflavin: 0.28 Niacin: 2.8 VitaminB6: 1.5

Medicinal Uses:
Antihalitosis; Aromatic; Carminative; Diuretic; Galactogogue; Stimulant; Stomachic.

Dill has a very long history of herbal use going back more than 2,000 years. The seeds are a common and very effective household remedy for a wide range of digestive problems. An infusion is especially efficacious in treating gripe in babies and flatulence in young children.

The seed is aromatic, carminative, mildly diuretic, galactogogue, stimulant and stomachic. It is also used in the form of an extracted essential oil. Used either in an infusion, or by eating the seed whole, the essential oil in the seed relieves intestinal spasms and griping, helping to settle colic. Chewing the seed improves bad breath. Dill is also a useful addition to cough, cold and flu remedies, it can be used with antispasmodics such as Viburnum opulus to relieve period pains. Dill will also help to increase the flow of milk in nursing mothers and will then be taken by the baby in the milk to help prevent colic.

Claimed Therapeutic Use
(According to Ayurveda): For improving hunger, appetiser, anti-febric, vermifugal, digestive, abdominal colic, intestinal colic, ophthalmic disorders, pelvic inflammatory disease conditions, analgesic, body pain .

Other Uses
Essential; Insecticide.
The seed contains up to 4% essential oils. It is used in perfuming soaps, medicines and as a food flavouring.
Some compounds of dill (d-carvone is mentioned as one of them), when added to insecticides, have greatly increased the effectiveness of the insecticides.

Fresh foliage is eaten with steamed rice and used to flavour soup. Essential ingredient in curry powders. Fruits are carminative, stomachic and stimulant; and so are used chiefly for flatulence. Oil is used in the pharmaceutical and perfumery industries.

Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider

Resources:
http://davesgarden.com/guides/pf/go/62272/index.html
http://en.wikipedia.org/wiki/List_of_herbs_and_minerals_in_Ayurveda
http://www.sacredseed.com/ricanes.htm
http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Anethum+graveolens