Botanically it is called Anethum graveolens. Dill is the common name of a Eurasian annual or biennial herb belonging to the parsley family. It is widely used for seasoning food. The dill plant grows up to 3-4 feet high and has a long-spindle shaped root, a branched stem, fine divided leaves and compound clusters of yellow flowers. Although the entire plant is aromatic, the largest amount of volatile oil of dill (Oleven amethi) is present in the seeds. Dill oil, a minor essential oil, is produced by steam distillation from the herb and from the mature fruit. The main constituent is carvone.
Dill has been cultivated in the Mediterranean area since ancient times. It is also now grown in many other parts of Europe, in the United States and in India. The young leaves and the seeds are used for seasoning foods. Dill vinegar, made by steeping the seeds in vinegar for several days, is used for flavouring and pickling. Dill seeds are also used medicinally for their carminative or gas-expelling properties.
Dill plant is a rich source of vitamins and minerals. It is very useful in liver and stomach disorders.
Benefit and uses of Dill.
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