Nature offers us a wide variety of plants with multiple benefits, including dill, an aromatic herb belonging to the Umbelliferae family native to the Mediterranean basin and Asia Minor. The Greeks and Romans appreciated it for its incredible culinary and therapeutic value, while the Egyptians held it in high esteem for its medicinal contribution.
Currently, it is widely cultivated in countries such as Italy, Turkey, Russia, and Poland, as it is one of the most popular herbs in the world. Its exquisite aroma of anise and lemon, its particular morphology, its flowers and its varied nutritional content make it a very popular plant, both ornamentally and in gastronomy and medicine.
Dill technical sheet
- Common name in Spanish: dill, abeson, foul or smelly fennel, aneto, false anise, anetaverón.
- Scientific name: Anethum graveolens.
- Family: Umbelliferae (umbelliferae).
- Characteristics and habitat: herbaceous annual aromatic plant. Its height is distributed between 30 and 45 cm, whose stem is characterized by being thin and very delicate; while its root is long and thin. The leaves have a distinctive green color, branch out at the tips and support a large number of umbels. It prefers hot and humid climates.
Properties of dill
This herb is rich in vitamins A, C, B1, B2, B3, B5 and B6, as well as important amino acids such as phenylalanine, arginine, valine, aspartic and glutamic acid, serine, tryptophan , isoleucine and many others. These compounds give it antioxidant properties capable of preventing the appearance of degenerative diseases, such as cancer and atherosclerosis.
The essential oil of this plant is rich in tannins, phenyrene, cymene, pinene, carvone, flavonoids and beta-carotenes, widely used to treat ailments that affect the digestive system such as colic, dyspepsia and indigestion.
Benefits of dill
- Thanks to the diverse nutritional composition of dill, it is attributed eupeptic properties that can stimulate the digestive system to secrete gastric substances and improve the process of digesting food.
- It helps to avoid and eliminate gases, thanks to its carminative capacity.
- It can prevent nausea and stomach pain, thanks to its antispasmodic properties.
- As dill is made up of 86% water, protein, carbohydrates and a lot of fiber, as well as low percentages of fat, it is a plant that improves intestinal transit. This makes it an excellent ally against constipation.
- It improves symptoms of discomfort in the genitourinary system, such as amenorrhea.
- Stimulates the production of breast milk.
- It is an important vasodilator, helping to restore blood circulation, supporting the cardiovascular system.
- It has a sedative, expectorant and bronchodilator effect, which is why it helps to naturally expel phlegm.
- It is a powerful anti-inflammatory and cardiotonic.
- Protect the heart.
- It helps fight insomnia.
How do you take dill?
It is usually consumed as an infusion. The seeds and leaves can be used both fresh and dried. For its preparation:
- Boil a cup of water, turn off the burner and pour in a tablespoon of dill leaves. Cover and let stand for about 7 minutes. You can sweeten it with a tablespoon of honey or sweeteners.
- Boil a whole sprig of dill in a cup of water and let it steep for a few minutes. Remove the stem and drink it hot.
- Pour a tablespoon of crushed dill seeds in a cup of boiling water for a few hours, then strain and drink it with honey.
The recommended dose is two to three cups of infusion per day.
Contraindications of dill
While it is true that this plant has countless benefits, improper consumption can cause reverse reactions. Even if they are not considered extremely serious, one must be vigilant.
- Pregnancy: Do not consume excess dill infusion during pregnancy. This herb can cause suppressed periods, uterine contractions and even abortions.
- People with gastritis, digestive problems, Parkinson’s disease and epilepsy– may cause seizures if dill is consumed in large quantities
- Children under 6 and older adults: its use should be limited. The doctor should always be consulted first.
Other uses of dill
In addition to all the medicinal applications mentioned above, it should not be forgotten that dill belongs to the group of spices. Therefore, its delicate aroma and flavor are highly sought after in gastronomy.
It is a staple ingredient in many countries, especially in the cuisine of the Nordic countries. It is used very frequently in the preparation of pickles and to season fish, especially salmon. In addition, fresh dill is widely used to flavor salads, meats, rice, oils, vinegars and sauces.
On the other hand, dill seeds have gained popularity in recent years as excellent promoters of oral health. By simply chewing them after each meal, you will prevent the production of bad breath, thanks to its antimicrobial properties.
Remember to consult your doctor before starting any treatment with herbal remedies.