Dill is an annual plant, aromatic and native to Mediterranean countries and in Asia.
The ancient Greeks used to make perfume from flowers, the “dill myrrh”, and seeds of spiced wine, the “anithinon wine”. With the blooming branches crowned winners and the essential oil of the fruit of smear their bodies athletes as they consider this relaxing and toning muscles. Also, covering the head of children with dill, to help sleep. Dioscorides used it as a sedative.
In the Middle Ages the “Wizards” was used in spells.
The dill has a long history in the treatment.
The decoction of the seeds has appetizing, digestive and diuretic properties and facilitates the production of milk in nursing mothers. Relieves stomach upsets, particularly young children, colic and vomiting and benefit children affected by measles and chicken pox. Pregnant women should not drink beverages dill because they can cause the miscarriage.
Chewing the seeds of combats halitosis.
In the kitchen :
The dill is used in salads, pies, pickles and fish sauces and soup and various soups, artichokes, stuffed in, in white meat and, particularly, in food with lemon sauce.
The aroma of dill resembles that of anise. Besides aromatize foods, it helps in their digestion.
The essential oil is used in confectionery and bakery, as well as the manufacture of beverages.
If you want to drain, you should do it before the plant bloom.
From time immemorial considered unique herb for slimming (1 cup infusion before meals reduces hunger and facilitate digestion). But the appetite cuts and pleasant chewing the seeds!
At the same time … is delicious appetizer!
The leaf chewing and dill seeds or fennel perfumes the breath and refreshes the mouth.
The gargle with anti-inflammatory their injectors reduces gingivitis and dental inflammation and soothes sore throat.