Dill : health benefits and virtues

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Dill or anethum graveolens takes its name from the Greek dill, “which grows fast”.

Dill

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It is an annual plant of 1 meter high, native to Southern Europe and Western Asia.

Dill belongs to the Apiaceae (or Umbelliferae) family. Light, this plant easily finds its place in the massifs.

Dill: for the record

Dill has been used as a condiment and remedy since ancient times.

The Erbers medical papyrus (around 1500 BC) mentions its medicinal properties.

In his Bucolics, Virgil describes a naiad collecting clusters of dill.

Today, dill is used almost exclusively as a condiment, especially in Scandinavian countries and Germany, but also in France, where it perfumes fish in all its forms, especially tartar.

Dill and its health benefits

Dill is an excellent carminative (helps expel intestinal gas). One can understand why this aromatic plant was so valuable when the diet included many legumes (peas, beans, lentils)!

Dill has a reputation for increasing nurses’ milk but also stimulating the digestive system.

Dill is also believed to have diuretic properties.

Finally, dill is known to be a remarkable antispasmodic. It is recommended against hiccups and vomiting in children and adults.

Did you know that?

Internal use

Dill infusion: one teaspoon of seeds (4 to 8 g of seeds) per cup of boiling water 2 or 3 times a day:

– to help digestion

– effective against spasmodic coughs or hiccups

Dill essential oil: should be used in very small doses (can be toxic), only under medical prescription. Not recommended for pregnant or lactating women.

Growing Dill

To grow properly, it needs sun and heat, but above all, no wind. Dill will thrive in light, sandy, well-drained and rich soil.

Advice:

Avoid growing dill before or after carrots. Instead, alternate with potatoes and cabbage.

Potted dill?

It is possible to grow dill in pots of 20-40 cm, but you must take into account that it will be less vigorous than in the garden. Regular watering is necessary, even an organic fertilizer.

  • Orchard: sowing, cultivating and harvesting dill

If you want to multiply your dill, you should sow in April-May instead. Leave a seedling every 20 or 30 cm, you will see the seeds grow after two weeks. And you will be warned: the dill will sprout spontaneously! You will then harvest your dill from May to September.

Slugs are dill’s worst enemies.

Dill in the kitchen

You can use the fresh leaves with marinated or smoked fish, but also eat them with meat (especially lamb), insert them in cottage cheese, salads or sauces.

Good to know: the leaves can be dried or frozen but will emit less fragrance.


Gourmet idea:

Consumption of dill leaves is relatively common. Dill seeds are consumed less frequently. And yet, when dried, they are a great flavor enhancer for pickles and vinegar.

  1. Kitchen: recipes

Nutritional intake

Dill leaf is rich in vitamin C.

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