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Product Details

Anethum graveolens, Peucedanum graveolens

Common name: Dill, from the Norse dylla meaning to soothe
Family: Apiaceae
 
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
 
Constituents
Up to 5% essential oil, 50% carvone, 50% alpha phellandrene., Flavonoids, Coumarins, Xanthones, Triterpenes
 
Actions
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. Back