Dill

Dill is either a perennial or annual herb. it belongs to the family of apiaceae. It is the sole species of the genus Anethum. The ripe, light brown seeds emit an aromatic odour. The leaves of Dill have pleasant aromatic odour and warm taste. Dill is valued as spice. Dill rich in many vital vitamins including folic acid, riboflavin, niacin, vitamin A, ß-carotene, vitamin-C that are essential for optimum metabolism inside the body and also good source of minerals like copper, potassium, calcium, manganese, iron, and magnesium.

Uses & Benefits

Dill seed is used both whole and ground as a condiment in soups, salads, processed meats, sausages and pickling.

Dill weed contains numerous plant derived chemical compounds that are known to have anti-oxidant, disease preventing, and health promoting properties.

Dill oil used in indigenous medicinal preparations.

Dill used to treat most problem of digestive tract such as indigestion, colic, gas etc.

Dill stems and blossom heads are used for dill pickles.

Dill seeds were traditionally used to soothe the stomach after meals