Anethum graveolens (Dill Seed) aromatic water 1L
Anethum graveolens, Peucedanum graveolensCommon name: Dill, from the Norse dylla meaning to soothe
Botany: An annual herb growing up to 1 metre with feathery leaves and umbels of yellow flowers. It is widely cultivated through out Europe.
Parts used: The seeds are most commonly used for medicine. The leaves and flowers are used in cooking as well as the seeds.
Harvesting, cultivation and habitat: Grown from seed planted in the spring. The leaves and flowers are harvested throughout the summer and the seeds are harvested in the late summer or early autumn.
History/folklore/taste/energetics: Widely used in Scandinavian cooking especially with fish and pickles. Also in German and Eastern European cooking and pickles. Used as a charm against witchcraft in the Middle Ages and burned to clear thunder clouds Aromatic, warming
Up to 5% essential oil, 50% carvone, 50% alpha phellandrene., Flavonoids, Coumarins, Xanthones, Triterpenes
Carminative, Expectorant, Diuretic, Antispasmodic
Traditional and current uses
- Mainly used for colic and flatulent pain in infants.
- With antispasmodics for period pain
- Increases milk when nursing
- Used in cold and flu remedies and for coughs
- Used in pain killing mixtures by the ancient Egyptians – possibly the xanthones
Cucumber fresh pickle
Thinly slice one cucumber, cover in cider vinegar and add plenty of freshly chopped dill.