Useful properties of dill: unexpected possibilities of ordinary greens. Dill beneficial properties and effects on the body

Dill is one of the most common spices in Russia. Indeed, in addition to exceptional taste, dill also has many beneficial and healing properties for health. Dill contains vitamin C, carotene, vitamin B, nicotinic and folic acids, as well as many valuable microelements such as calcium salts, potassium, iron, phosphorus.

Dill is one of the most useful herbs

However, its traditional use - in salads, soups, meat main courses, as well as in pickling cucumbers and tomatoes - is limited to summer. We are used to using dill only fresh. There is almost no preparation of dill for the winter, with the exception of the salt mixture used here and there only occasionally.

It should be noted that the salt mixture eliminates many of the valuable qualities of dill and does not provide true preservation. Meanwhile, dill can be successfully dried and kept dry throughout the year. When properly dried, dill does not lose either its color or its properties.

Dry and fresh dill can be used in increased doses when stewing and frying fish, especially herring (the so-called herring in Finnish). To do this, you need to sprinkle the fish thickly with dill mixed with black pepper, parsley and onion so that it is covered with dill and lies on a bed of herbs. This way you can fry any sea fish - it becomes much more tender.

In winter, along with dried dill, you can also eat dill seeds, which are very well preserved. They can be added when baking flatbreads and crumpets, in soups, marinades, added to fish soup, and to boiled and stewed fish.

In addition to dill itself, modern cuisine also uses dill oil (in minute doses) and dill essence, which is a 20% alcohol solution of dill oil. These concentrated spices must be used very carefully so as not to spoil the dish. More often they are used not in home cooking, but in public catering.

In your home kitchen, you can prepare dill infusion for kneading noodle dough. It imparts a very pleasant aroma to homemade noodles.

It's easy to do. Place finely chopped dill in a shallow pan, add a small amount of water and leave for 2 hours. After this, the dill is squeezed out well and the resulting infusion is used to knead the noodles. As a result, the noodles and soup are very aromatic, and this aroma is very subtle and delicate.

Chemical composition and benefits of dill

The calorie content and nutritional value of fresh dill is as follows:

It is not without reason that they say that dill is useful not only as a flavoring and spicy food additive, but also as a medicinal agent. The vitamin and mineral composition of dill is quite rich:

Thanks to this composition, dill effectively regulates the functioning of the gastrointestinal tract, lowers blood pressure and has a beneficial effect on cardiac activity.

Due to its beneficial properties, dill can relieve the symptoms of cystitis and kidney diseases. Dill has diuretic and choleretic properties, and is also used as a means of enhancing milk secretion in nursing mothers.

Dill also instantly relieves headaches and helps cope with insomnia. An infusion of dill herb lowers blood pressure, dilates blood vessels, relaxes the intestines and increases diuresis.

Medicinal properties of dill - folk recipes

Modern medicine uses dill in fresh form (salads, dill water) and in the form of preparations (infusions, decoctions). Dill water is prepared from dill oil at the rate of 1 part dill oil per 1000 parts water. It has been proven that these drugs lower blood pressure, relax smooth muscle tone, reduce intestinal motility, dilate blood vessels, and increase diuresis.

• An aqueous infusion of dill seeds is prepared as follows: pour a tablespoon of crushed dill seeds into 200 ml of boiling water, leave for 15 minutes in a sealed container, filter and drink 30-50 ml 5-6 times a day. Used for diseases of the urinary system (nephrolithiasis, pyelonephritis, cystitis, urethritis).
• The same infusion is used as a diuretic - 0.5 cups 3 times a day before meals. This infusion is also recommended for inflammatory diseases of the respiratory tract as an expectorant, as a sedative for various colics, increased nervous excitability and troubled sleep, and persistent hiccups. The infusion is useful for flatulence. Take a tablespoon 3-6 times a day 15 minutes before meals.
• For flatulence, constipation and chronic colitis, an infusion of dill herb is also recommended: a tablespoon of dried dill herb is brewed with 0.5 liters of boiling water, infused for an hour, filtered and drunk 0.5 cups 3 times a day before meals.
• For dyspepsia, pain in the stomach and intestines: pour 1 teaspoon of crushed dill seeds into 1 glass of boiling water. Leave, covered, for 2 hours, strain. Children take 1 tbsp. spoon 3 times a day, adults - 1/2 cup 3 times a day before meals.
• As a diuretic and lactogenic agent: 1 tbsp. Pour 1 cup of boiling water over a spoonful of dill seeds and leave for 30 minutes, strain. Take 1 tbsp. spoon 4-5 times a day 15 minutes before meals.
• For urinary incontinence in people of any age, reduce the dose for children by three times: 1 tbsp. pour a spoonful of dill seeds with 1 cup of boiling water, leave, covered, for 2 hours, strain. Drink the entire glass at one time, 1 time per day, after dinner.
• Useful properties of dill for gallstone disease: 2 tbsp. spoons of seeds pour 2 cups of boiling water, heat over low heat for 15 minutes, cool, strain. Drink 1/2 cup of warm broth 4 times a day. The course of treatment is 2-3 weeks.
• To increase the amount of milk in a nursing mother: 1 tbsp. pour a spoonful of seeds into 1 glass of boiling water, leave for 20 minutes, strain and take 1 tbsp. spoon 5-6 times a day 15 minutes before meals.
• For the ocular optical system, helps with night blindness in combination with carrot juice: mix 20-30 ml of dill juice with 100-150 ml of carrot juice. Take in the morning on an empty stomach. In summer, increase your consumption of fresh dill.
• For noise in the head, for colds, after the flu: drop 1-2 drops into each ear once a day.
• To improve intestinal function and reduce flatulence: mix 1 part dill oil with 100 parts water. Take 1 tbsp. spoon 3-6 times a day.
• A decoction of dill fruits is used for gallstone disease. To prepare the decoction, take 2 tablespoons of dill fruits, pour in 200 ml of boiling water, boil for 15 minutes over low heat, cool, and filter. It is recommended to drink 0.5 cups of warm broth 4 times a day. The course of treatment is 2-3 weeks.
• For atherosclerosis, hypertension, sclerosis of cerebral vessels, accompanied by headaches, drink hot, freshly prepared dill tea. It is taken at night for troubled sleep and increased excitability.
• There is information about a decrease in intraocular pressure after taking an infusion of dill seeds (fruits). Their effectiveness has also been noted in the treatment of chronic bronchitis, pneumonia and malaria.

garden dill, dill, kopper, gas herb, dill, timon, cucumber cumin, copyor, creep, okrip, tsap

An annual herbaceous plant with a strong characteristic odor. Dill is used in cooking, providing dishes with a spring aroma. The plant is used in folk and official medicine, primarily as a carminative and antispasmodic for diseases of the stomach and intestines.

Name in Latin: Anethum

Name in English: Dill, fennel

Family: Umbrella

Dill, which has a characteristic odor, is used with pleasure by housewives all over the world to add a special taste and aroma to their dishes. It’s hard to even imagine a spring salad without fragrant greens. And only a few people think about the medicinal properties and contraindications of dill.

Botanical characteristics

The annual dill belongs to the Umbelliferae family. It is grown as a garden crop, but is sometimes found growing wild. It is believed that this greenery was brought from the Mediterranean countries.

Dill is an undemanding plant. It grows well in any soil and can grow even at a temperature of 5°C. That is why dill, like parsley, is the first spring green.

The plant has the following features:

• stem - an erect, rounded stem capable of reaching a height of 50-120 cm;
• shoot - single, distinguished by branching;
• leaves - divided into thread-like particles;
• flowers are small yellow, collected in umbrella inflorescences;
• the fruit is an elliptical two-seeded seed.

The benefits of fragrant dill fruits have been assessed by pharmacologists. This component, which has antispasmodic, diuretic and carminative properties, is included in such medications as “Fitogastrol”, “Fitonephrol”.

Famous Stranger: Dill and Its Medicinal Properties

The beneficial properties of dill were appreciated in the ancient world. Thus, Hippocrates recommended taking the plant for stomach diseases. At the same time, ancient healers strongly recommended not to overuse this greenery.

Compound

The healing properties of the plant, noted by ancient healers, continue to be actively studied today. Official medicine has recognized dill fruits as medicinal raw materials. And the herb, seeds and even dill root are in demand in folk medicine.

The plant has earned such popularity due to its unique chemical composition.

• Vitamins. The leaves are rich in ascorbic acid. In addition to vitamin C, dill contains: PP, P, E, B1, B2, B6, folic acid or B9. The plant contains provitamin A, a powerful antioxidant.
• Minerals. The highest concentration of elements is contained in the seeds of the plant. They are rich in potassium and manganese. Copper and zinc are found in them. The seeds saturate the body with calcium and sodium. And the stem also contains iron and phosphorus.
• Active components. The leaves of the plant are rich in chlorophyll, lutein, and violexanthin. The stem and flowers contain flavonoids. These substances have a beneficial effect on metabolic processes in the body and significantly speed up metabolism.
• Essential oil. It is this that saturates dill with its characteristic aroma. The oil contains the substance D-carvone. Some studies by scientists have suggested that this component can become an effective prevention of cancer.
• Nitrogen compounds. The benefit of these substances is to enhance the functioning of the digestive system.

Dill (per 100 g) contains vegetable proteins, about 2.5 g, fats - no more than 0.5 g and carbohydrates - about 6.5 g, including approximately 3 g of dietary fiber. The energy value of the herb is 40 kcal per 100 g of dill.

What are the benefits of greens?

Most people will unmistakably point out the benefits of dill. It saturates the body with useful substances and replenishes the lack of vitamins. That is why greens are recommended to be consumed all year round, and especially in early spring. In addition, young mothers still use dill water to eliminate colic in newborns. Doctors especially highlight the following effects of dill on the body:

• vasodilation;
• elimination of spasms;
• getting rid of inflammatory processes;
• strengthening vascular walls;
• stimulation of bile excretion;
• eliminating flatulence;
• ensuring intestinal relaxation;
• strengthening immunity;
• removal of mucus from the respiratory tract;
• diuretic effect.

Healers use not only aromatic herbs for treatment. The whole plant is used for therapy. Dill seeds are especially popular in folk medicine. They are easy to assemble yourself if you have a garden. Otherwise, the raw materials can be purchased at the pharmacy.

Dill is very useful for women. It helps normalize the menstrual cycle and reduces the severity of symptoms of premenstrual manifestations. And during menopause, it helps maintain calcium in the body, thereby significantly reducing the risk of developing osteoporosis. Dill is also necessary for men. Thanks to its ability to dilate blood vessels, it provides high-quality and long-lasting erections.

For what diseases is it used?

What do dill seeds and other parts of the plant help with? Nutritionists recommend consuming dill for those who want to lose weight. The plant is often included in the diet of obese people, because along with its low energy value, greens help restore the functioning of human internal organs. Traditional healers indicate the following indications for the use of dill:

• chronic fatigue, insomnia;
• violation of metabolic processes;
• obesity;
• reduced immunity;
• gastritis with decreased secretion;
• pyelonephritis, kidney stone disease;
• bronchitis, pneumonia, asthma;
• pancreatitis;
• intestinal colic or spasms;
• flatulence, bloating;
• atherosclerosis, abnormal heart rhythm, angina pectoris, coronary insufficiency;
• haemorrhoids;
• putrefactive processes in the intestines;
• inflammation of the urinary system, cystitis;
• hypertension;
• conjunctivitis;
• helminthiasis;
• prostatitis, decreased potency;
• diabetes.

Eating dill is beneficial for nursing mothers and pregnant women, but not in the last trimester. The herb normalizes peristalsis, improves the functioning of the biliary system, which makes it possible to eliminate toxicosis. And during lactation, dill ensures that the mother’s body receives the necessary substances for the baby.

Contraindications and harm to the plant

Dill can bring not only benefits, but also cause harm to a person. And most often, the negative side of the plant appears when greens are abused. This is exactly what Avicenna warned about. Perhaps the ancient healer pointed out the development of side effects caused by an overdose of dill:

• excessive decrease in pressure;
• lightheadedness or fainting;
• sudden loss of strength;
• blurred vision (temporary).

But if greens are not abused, then the symptoms of a hypotonic state do not occur. That is why during therapy it is necessary to strictly follow the recommendations for preparing dill preparations and adhere to the prescribed dosages.

In order not to provoke deterioration in health, it is necessary to take into account contraindications to the use of dill. You should refrain from herbal therapy in case of hypotension and in the last trimester of pregnancy.

Dill therapy

Dill, as a seasoning for dishes, is allowed for all categories of people. But if we are talking about treatment with dill at home, then before starting therapy you need to consult a doctor. Traditional medicine offers the following recipes.

For edema

Peculiarities. An infusion of dill seeds is an effective diuretic. In addition, it has sedative expectorant and anti-inflammatory properties. The therapeutic drug eliminates spasms and acts as an analgesic. The infusion, like almost every dill remedy, provides a carminative effect. To ensure the elimination of edema, it is recommended to take half a glass of infusion, two to three times a day. As a carminative, expectorant or sedative, the medicine is taken 15 minutes before meals, one tablespoon at a time. Drink the infusion three to five times a day, depending on the severity of the pathology.

Compound:

• dill seeds - one tablespoon;
• water - 200 ml.

Manufacturing

1. The seeds need to be crushed. You can use a regular coffee grinder.
2. The prepared powder is poured with boiling water.
3. Cover the container with a linen or cotton towel.
4. Infuse the product for 15-20 minutes.
5. The medicine is filtered.

You can also eliminate swelling with the help of fresh herbs. To do this, the fragrant dill is finely chopped. And immediately consume a teaspoon of greens. The herb is washed down with a third glass of water. Two or three treatments are enough for the swelling to completely go away.

From flatulence

Peculiarities. A decoction of the seeds helps with flatulence. It is recommended to take it not only for gas in the intestines, but also to eliminate constipation. The drug is consumed exclusively warm. It is recommended to take half a glass of the decoction half an hour before meals.

Compound:

• dill seeds - one tablespoon;
• milk (can be replaced with water) - one glass.

Manufacturing

1. Dill seeds must be brewed with hot milk or boiling water. To do this, the raw materials are placed in a container and filled with boiling liquid.
2. The container with the medicine is simmered in a water bath for ten minutes.
3. Then the broth is filtered.

From worms

Compound:

• dill seeds - one and a half teaspoons;
• caraway seeds - one and a half teaspoons.

Manufacturing

1. Dill seeds are poured into a separate container.
2. Cumin is added to them.
3. The raw materials are thoroughly mixed.

For constipation

Peculiarities. To cope with constipation, it is recommended to use dill oil. You can make this product yourself. But, in order not to bother with preparation, it is recommended to use a pharmaceutical preparation. To relieve constipation, eliminate bloating and reduce intestinal colic, the medicine is prescribed three times a day, half a glass. One or two days of treatment is enough for the stool to return to normal.

Compound:

• dill oil - ten drops;
• water - half a glass;
• honey - half a teaspoon.

Manufacturing

1. Dill oil is added to purified water.
2. Next add honey and mix thoroughly.

For intestinal colic

Peculiarities. This remedy effectively eliminates colic in both adults and babies. But to prepare medicine for newborns, they take half as many seeds. A healing decoction will help eliminate bloating and ensure the removal of gases from the intestines. Adult patients are recommended to take a quarter glass of the drink before meals. For severe colic or a high tendency to flatulence, drink the drug three times a day.

Compound:

• seeds - half a teaspoon;
• water - one glass.

Manufacturing

1. The seeds are poured with boiling water.
2. Bring the mixture to a boil in a water bath.
3. Then the solution is removed from the stove and left until it cools completely.
4. The broth is filtered.

For children, this decoction is considered highly concentrated. It is allowed to be given to babies only in diluted form: one teaspoon per glass of water.

For hypertension

Peculiarities. The decoction will benefit people suffering from high blood pressure. This medicine can be used for diseases of the heart or blood vessels. But it should be remembered that the combination of medications for hypertension and dill infusion can lead to a sharp decrease in blood pressure. Therefore, it is better to start therapy under the supervision of an experienced specialist. Depending on the degree of development of hypertension, the decoction is taken in a third or half a glass. It is recommended to drink the drink three times a day for 21 days.

Compound:

• seeds - three tablespoons;
• boiling water - one glass;
• water - as needed.

Manufacturing

1. Dill must be chopped.
2. Then the raw material is brewed with boiling water.
3. Simmer the mixture over low heat or in a water bath for about 15 minutes.
4. After which the medicine is infused for 45 minutes.
5. Strain. Cooled boiled water is added to the drink to replenish the original volume (one glass).

For diabetes

Peculiarities. Initially, it should be recalled that dill medicine can only be beneficial for type 2 diabetes. Use the medicine once a day, 50 ml before bedtime. But before starting such therapy, you must consult your doctor.

Compound:

• dill seeds - 100 g;
• wine (preferably Cahors) - one liter.

Manufacturing

1. The seeds are dipped in red wine.
2. Place the container on low heat and boil the mixture for 20 minutes.
3. The drink is then filtered.

For cystitis

Peculiarities. This medicine can be used for any inflammation of the urinary system and urinary incontinence. The drug will help cure even chronic cystitis. Drink the infusion once a day, in the morning on an empty stomach or in the evening, before dinner. Single dosage - one glass of drink. Treatment may last two to three days.

Compound:

• dill seed - one teaspoon;
• water - glass.

Manufacturing

1. The seed is first ground in a coffee grinder.
2. Dill powder is brewed with boiling water.
3. You need to infuse the medicine for an hour and a half.
4. Then the solution is filtered.

For pancreatitis

Peculiarities. To improve the functioning of the pancreas, as reviews show, you can take a decoction of the seeds (a teaspoon of raw material per glass of boiling water). Take the medicine half an hour before meals, 50 ml, three to four times a day. The following herbal collection will provide significant assistance in the treatment of pancreatitis. This treatment can only be used after it has been approved by your doctor. You need to take the drug four times a day, one glass.

Compound:

• dill fruits - one tablespoon;
• knotweed - one tablespoon;
• corn silk - one tablespoon;
• dandelion roots - one tablespoon;
• violet - one tablespoon;
• St. John's wort leaves - one tablespoon;
• celandine - two tablespoons;
• water - 250 ml.

Manufacturing

1. All ingredients must be crushed and carefully moved.
2. A tablespoon of the prepared mixture is poured with water.
3. The drug is boiled for ten minutes over low heat.
4. The cooled product is filtered.

For weight loss

Peculiarities. To lose extra pounds, you can resort to an infusion of seeds (for two tablespoons of raw materials - a glass of boiling water, leave for half an hour in a thermos). This remedy must be drunk within one day, distributing it into three equal portions. It is recommended to continue taking the medication for two to three weeks. Taking a rather unpleasant medicine can be replaced by drinking a fat-burning cocktail. It will provide no less weight loss. This drink is recommended to replace dinner.

Compound:

• aromatic greens - a small bunch;
• cucumber (medium size) - one;
• kefir (low-fat) - one glass.

Manufacturing

1. The greens need to be chopped.
2. The cucumber is cut into small pieces.
3. Pour kefir into a blender and add the prepared raw materials.
4. Shake the cocktail thoroughly.

For gout

Peculiarities. For mild forms of gout, you can use a decoction of dill seeds. Take the drink once a day, one glass, always warm.

Compound:

• seeds - one tablespoon;
• boiling water - 200 ml.

Manufacturing

1. The seeds are poured with boiling water.
2. Boil the solution for two minutes.
3. Then the broth is infused for ten minutes and filtered.

For prostatitis

Peculiarities. The easiest way to treat prostatitis is to eat dry dill seeds. To ensure an anti-inflammatory and antispasmodic effect, you need to take a teaspoon of dry seeds three times a day with water. To treat prostatitis and enhance potency, men are recommended to resort to herbal infusion. Take two tablespoons three times a day.

Compound:

• seeds - one glass;
• honey - two glasses;
• valerian root (crushed) - two tablespoons;
• boiling water - two liters.

Manufacturing

1. It is recommended to thoroughly chop valerian root and dill seeds.
2. Plant materials are poured with boiling water. Add honey to the solution and mix the mixture well.
3. The drink is infused throughout the day.
4. Then the infusion is filtered.

For urolithiasis

Peculiarities. To improve kidney function, in case of stagnation of urine or the presence of small stones, it is recommended to use a decoction of fresh herbs. But resorting to such therapy is allowed only under the supervision of a nephrologist. A direct contraindication to the use of this medicine are kidney stones with a diameter greater than 5 mm. Such stones can block the ducts and cause urgent surgical intervention. Take a decoction of a third of a glass, three times a day before meals.

Compound:

• dill greens (chopped) - three tablespoons;
• water - 250 ml.

Manufacturing

1. Aromatic greens are poured with hot water.
2. The mixture is placed in a water bath and simmered for 15 minutes.
3. The broth is infused for 30 minutes, then filtered.
4. The drink is topped up with boiled water to a full glass.

The medicinal properties of dill are also in demand in cosmetology. A regular decoction or infusion can be used as a lotion to combat pimples, irritations, and acne. And thanks to the content of vitamins E and A, dill products can effectively fight premature skin aging.

Dill is a herb that is found in every kitchen, without which not a single homemade preparation can be done, which can be found in any market all year round. Dill has beneficial properties, so much so that it can even be given to babies!

Remember this strange tongue twister: “Prokop came - dill was boiling, Prokop left - dill was boiling. Just as dill boils with Prokop, so without Prokop dill boils.”? You'll break your tongue while you're speaking! 😆

Although as a child, I did not consider it at all as a trainer for the speech apparatus, but tried to analyze these strange words and looked for the meaning in them (apparently, even then the philologist was emerging in me!). Well, at least some! And my most important question was: “Why boil dill?”. After all, it is so delicious when fresh!

I partially received an explanation for this, in my opinion, incomprehensible situation when I helped my grandmother “close” her cucumbers for the winter. She, of course, did not boil the dill, but she scalded the jars with boiling water, and stuck huge dill brooms into them. The aroma wafted throughout the kitchen was incredible. Perhaps for this purpose Prokop kept a bunch of dill in boiling water...

By the way, this fact surprised me no less - why do my grandmother and mother put in jars not ordinary tender sprigs of dill, but these healthy, hard brooms that smell the same as the greens I’m used to? The answer will come a little later...

Be that as it may, since childhood I have become accustomed to the fact that greens need to be eaten fresh, and more of them! And dill is no exception.

It was always on our table in the warm season in the form of huge bunches, sometimes like brooms. Parents added this aromatic herb to all imaginable and unimaginable dishes.

But my favorite delicacy was my mother’s salad of early cucumbers and dill with a dressing of lemon juice, salt and. Mom chopped the cabbage, and then crushed it directly with her hands, like kneading dough, with sugar, the cabbage leaves released juice and became even more tender.

After a long boring winter with soups and semolina porridges (brrrrrrr!), this salad was a miracle, because it smelled like the long-awaited spring - my favorite time of year! And to this day I associate the smell of dill with freshness and the awakening of nature. Of course, I also make this salad for my children, only without sugar. 😉

I have also always associated dill with seafood, in particular with shrimp (my dad boiled them in water with a lot of this fragrant greenery) and fish soup. I haven’t eaten all this for a long time, and I think you, a visitor to Sunny Mint, have also given up animal food. If so, read the article further - in its culinary section I will definitely tell you how you can cook fish soup without fish. 🙂

However, first things first. And now we have a botanical description of a plant known to everyone since childhood.

Dill alkalizes your body, as it has an acidic pH of 5.5 - 6.5.

This plant is herbaceous, annual, short-lived, and monotypic, that is, its genus includes only one species - fragrant dill, also known as garden dill. Such an introvert! 🙂 In Latin it is called Anethum graveolens.

And also his brothers and sisters are such mysterious plants as kupyr, angelica, eryngium, cutter, hemlock, gircha, pimply and a dozen more equally strange plant personalities. Dill, unlike marigold and pimples, is known to everyone. Rarely does a vegetable garden survive without his presence. Even if you have never seen this plant in the garden, you can easily find it among other greenery. At least based on the strong spicy smell. 🙂

The height of dill bushes usually varies from 40 to 120 centimeters. Their roots are thin, taprooted, practically do not branch, and the stems are straight, single, with numerous small branches. Remember, each such stem seems to be striped - white and green longitudinal stripes alternate on it.

The small leaves, if you look closely, are ovoid in shape, alternate and dissected in three or even four places. Moreover, at the bottom the foliage is located on petioles, larger and more dissected, and towards the top the leaves are sessile and become smaller.

Have you seen flowering dill? These are exactly those huge stems with yellow umbrellas (after all, an umbrella family, after all!) that are sold in markets as an indispensable attribute of canning.

This usually happens during the flowering period of the plant - from June to August. Such complex dill inflorescences can grow up to 15 centimeters in diameter and consist of 30 or even 50 rays with small yellow 5-petaled flowers.

The fruits of dill, the so-called two-seeded fruits, that is, seeds consisting of two ovoid or elliptical halves, appear on the bushes in late summer - early autumn. Their length can vary from 3 to 5 millimeters. Each of these small seeds exudes a strong, characteristic aroma, and therefore they are used in the cuisines of the world as a spice.

History of dill

If today a young man came to a girl on a date with a bouquet of dill, she would, to put it mildly, doubt his mental health. Although, probably, a convinced raw foodist would be delighted with such a sign of attention! 😀

But jokes are jokes, and the ancient and young Greeks and Romans presented bunches of dill to their ladies as special signs of attention. Could they then have thought that this amazing plant would be sold in our markets for 10 rubles per bunch?

Today dill is found in every home, but a long time ago it grew only in the territory of modern India and South-West Asia. It is these lands that are considered native to him. If we talk about numbers, the Egyptians, for example, actively used the valuable properties of this plant already 5,000 years ago - they used it as an effective remedy for headaches.

The inhabitants of Ancient Greece and Ancient Rome, to their credit, grew dill not only as an ornamental plant, but also, like the Egyptians, as a natural medicine. So, in their medicine, this plant was used to normalize the functioning of the nervous system, to enhance lactation in nursing mothers, to reduce gas formation, and to relieve inflammatory processes.

The ancient Greek military doctor and pharmacist Dioscorides used dill in his practice to restore vision, and the ancient Roman surgeon Galen recommended it to his patients who suffered from painful urination. The Persian physician Avicenna, in his “Canon of Medical Science,” described the valuable properties of all the components of this plant. The famous Greek physician Hippocrates did not ignore him either.

In Europe, dill has been known since approximately the 10th century, and already in the 16th century it was written about as a spice that is good to add to cucumbers and cabbage, prepared for future use.

In the dark era of the Middle Ages, when people under the influence of the church fought against witchcraft, this strong-smelling greenery helped them scare away various evil spirits. It was believed that it not only destroys witchcraft spells, but also attracts love.

There is such a famous medieval poem “On the Properties of Herbs,” the author of which was recognized as a certain Odo of Mena. It was created in the 9th century and contains descriptions of 77 different plants. This is what it says about the hero of my article today:

“It tastes sweet and the aroma is quite pleasant.
And, they say, it helps eyes obscured by darkness.
His seed with milk from a goat that gave birth to a kid,
As they say, a perfectly bloated belly makes it easier
And it relaxes the stomach when it hesitates in inaction..."

Dill has become so firmly established in our culture that it seems to have always grown in Russia. But no! It appeared on our lands only in the 12th century. Thus, in the Studite Rule - a set of rules for clergy dating back to the 9th-10th centuries - “krop”, that is, dill, was mentioned as food for monks, along with other herbs. However, this fragrant greenery became widespread in Russian lands only in the 16th century.

The Latin name of the plant, Anethum graveolens, has its roots in the Greek language. Researchers believe that it comes from the word “atenon,” which means “fragrant.” Well, quite fair! The Russian term is supposedly formed from the words “boiling water” and “sprinkle”. Maybe Prokop was right after all when he boiled the dill? 😮 Other names for dill are “krop”, “tsap”, “kopchor”, “koper”.

Today, this plant is still found in the wild in Northern India, the Baltic countries, Iran, Asia Minor and Central Asia, and Egypt. It is cultivated there and in domesticated form. Dill is also grown in Russia, America, and European countries. Often this greenery grows like weeds along roads and fields, around homes.

Dill is delicious to chew just like that.

We have all been familiar with this taste since childhood, so it is quite difficult to define it right away. Well, it's dill! And it has a dill taste. 😀

Although, in fact, it is herbaceous, spicy, refreshing, cooling, slightly bitter, slightly oily, salty. In general, dill! 😉

The aroma of this greenery is also easy to recognize - it is intense, bright, rich, fresh. And it smells like childhood, spring, warmth, hope and... delicious salad. Now we’ll talk in more detail about salads and other dill dishes.

Dill + cucumbers are a salad classic. Do you agree?

At the very beginning of the article, I already wrote that for me there is an ideal combination of dill with vegetables, which in my understanding has become classic - cabbage, cucumbers, dill, butter and lemon juice with salt. Surely you also love this simple, refreshing spring combo?

What if you add peas to it? You can put young green ones, just taken out of the juicy crispy pods. You can sprout it in advance and it will taste almost the same as fresh peas. Or, in the absence of the above two, you can flavor the salad with sweet and tender canned peas. In all cases it will be very tasty! Do you agree?

This appetizer will benefit from the presence of celery, green bell pepper, olives, cheese, raw broccoli, and seaweed. Just not all together, of course! Each time, add one ingredient to a classic spring salad with dill and try to see if you like this combination. Which of them have you already tried?

By the way, about algae. I promised you a recipe for vegetarian fish soup! It’s easy to prepare – boil potato broth with your favorite spices (for example, coriander and!), and then, when it’s well boiled, add chopped nori leaves and finely chopped dill to the pan.

You can also throw some vegetables into the soup - I most often put olives or cauliflower. Sometimes I add Adyghe cheese, pre-fried with spices. For fat content, you can add a spoonful of melted butter or homemade cream to the “fish” soup. The taste will surprise and delight you, believe me!

Once, in a circle of devotees (that is, Hare Krishnas), I tried an unusual soup with cucumbers and dill. It was also cooked in potato broth and, in addition to the indicated products, it also contained cauliflower and young peas. The dill note was leading, and the boiled cucumbers took on the flavor, and, overall, the dish was very unusual and tasty.

I also really like lightly salting cucumbers, and this process does not take much effort and time, and the recipe will please even non-strict raw foodists.

Select several young, small, pimply cucumbers, cut off the ends and wash them well. Then put them in a plastic bag, add a bunch of finely chopped dill, fine sea or Himalayan salt, and you can throw in a pinch of coriander for flavor.

Tie the bag tightly so that it inflates, and put it in the refrigerator for 4 hours, maybe longer - look at the condition of the vegetables, they should be thoroughly salted. After this time, you will have delicious lightly salted crispy cucumbers with an alluring corinder-dill aroma!

Dill is very good in various sauces. Vegetarians can simply mix sour cream with chopped dill and then squeeze it in, while vegans can swap out the cow's milk product for soy mayonnaise or coconut cream. Dip whatever your heart desires into it - raw or fried vegetables, bread, crackers, healthy chips without preservatives (yes, such miracles can be found in eco-shops!).

These greens can be added to almost any savory dishes - porridge, vegetable stews, pureed soups and broths, pasta and sauces for them. It can also be used as an original filling for flatbreads, pies, casseroles, lasagnas, pies, pancakes and dumplings. Heat-treated dill, although it loses some of its beneficial properties, retains its taste and aroma.

Do you remember there was such an unusual Soviet writer with the no less unusual name William Vasilyevich Pokhlebkin? He is the author of unique cookbooks with interesting historical information. So, William Vasilyevich in one of his works suggested making homemade noodles with dill infusion to give it an original taste. The dough, to which such fragrant water was added, turned out tender and aromatic. What do you think of the idea? Will you try it?

Where else do you add dill? Do you have any signature dishes featuring him? Please share!

Dill oil is useful for both external and internal use.

Who among us has not heard about the famous dill water? By the way, this recipe was very popular among Soviet pediatricians and you, my dear reader, like me, probably became acquainted with dill already when you suffered from colic and gas, that is, in the first months of your life.

By the way, my first child did not suffer from anything like this, so he did not drink dill water. And the youngest son cried at night for some time, but motion sickness on a fitball helped him calm down. This is how we managed without a traditional medicine!

Although I don’t see anything wrong with it - dill, water. Maybe Prokop boiled these greens for his child, who suffered from colic and gas? 😉 By the way, fennel seeds are also used for these purposes, which, like its brother, is considered a carminative. But it seems to me that it is too early for babies to drink such a drink. After all, breast milk is power! And what do you think?

It turns out that this decoction helps get rid of hiccups.

Naturopaths use this plant as a remedy for back and chest pain. It is effective for inflammation of the upper respiratory tract, angina pectoris, and insomnia. Even in the times of the ancient Greeks, wreaths were woven from dill and placed on the heads of those people who suffered from sleep disorders. Would you like to fall asleep in such a fragrant halo?

Valuable essential oil is extracted from the seeds of this fragrant plant, which is widely used in aromatherapy, cosmetology and perfumery. The smell of dill is very calming, stabilizes the psycho-emotional sphere and, as we have already found out, induces sound sleep. It eliminates fears, worries, relieves tension and fatigue, and acts almost instantly. Just add it to an aroma lamp or a warm bath.

The oil obtained from the seeds of this greenery has the same properties as the leaves, that is, diuretic, anti-inflammatory, carminative, cleansing, antispasmodic, analgesic. Taken orally, it improves the digestion process and has a positive effect on the entire body as a whole.

As a rule, this herb does not cause allergic reactions, and therefore is recommended for the care of very sensitive and irritated skin. It is also good to add dill essential oil to products for dry and aging skin. It effectively whitens it, eliminates inflammation, soothes, increases elasticity, and moisturizes.

Notes of dill can often be found in various perfume compositions - in lotions, in eau de toilette, in pre- and after-shave products, in colognes and even in perfumes. Or maybe the ancient Greeks and Romans were right when they gave dill bouquets to their ladies? It smells wonderful!

The essential oils that make up the plant effectively fight various infections, and therefore they are added to mouth rinses and whitening substances in dentistry. Soap makers, especially those who produce handmade soap, often include dill in their products.

Recently, there has been a fashion for using natural essential oils in cooking. Well, there’s something in this - you don’t cut a whole bunch of dill into the salad, you just drop a couple of drops of oil into it, and the aroma of the appetizer is guaranteed! Do you agree with this cooking technology?

In order to obtain such a universal oil from dill, producers wait until approximately 50-60% of its seeds are ripe, and they turn brown. Then the bushes are mowed or pulled out, dried, threshed and the grains are separated. The highest quality essential oil is the one obtained from them by cold pressing.

How to grow dill at home?

Many people eat these greens so often that they simply do not have time to go to the market for them. My eldest son, when he was only a year old, was exactly like this. I bought greens, gave this little raw foodist a bunch, which I washed first, and asked him to help me carry it. Well, he carried only the tails home, and happily ate the rest along the way! And we live a two-minute walk from the market, by the way! 😀

If you are one of these dill fans, it’s easier for you to plant it on your windowsill and chew it all year round, so to speak, without leaving the cash register. You can do this at any time of the year, only in cold weather your shoots will need additional lighting.

So, first you need to soak the seeds in warm water for about a day or two, but the water should be changed every 12 hours. It is important to monitor the process and sift out those grains that remain floating on the surface of the water. When the specified period has expired, the seed must be caught and dried.

Expanded clay drainage should be poured into a box or pot, and then filled with nutritious soil - you can take special soil for dill, or you can take garden soil and add vermicompost to it. The main thing is that the soil for the plant is loose and “breathable”.

Dip the seeds into moist soil to a depth of no more than 1.5 centimeters at intervals of 3-4 centimeters, and then cover them with soil, but not too tightly.

Cover your miniature vegetable garden with film, and you will have a mini-greenhouse in which a miracle will gradually happen. Place the pot in a dark, cool place where the air temperature will most often be about +20 °C, not higher.

When you see the first shoots, move your small bed closer to the light - on a well-lit windowsill or on an insulated balcony. Remember that your pet should receive at least 6 hours of light per day, as well as always moist, but not flooded soil. And then you will get fresh aromatic herbs from it!

Dill grows in lush bushes.

We have already found out that this plant does not live long, but it is grown all year round - both in greenhouses and on window sills. In winter, small bunches of dill are sold in shops and markets, looking more like modest mouse tails than the chic bouquets of the ancient Romans and Greeks.

But in the summer - at the height of the season - for the same money you can buy a real dill broom! Grandparents who travel to the city from the surrounding villages do not skimp and make huge bunches, which, by the way, are eaten very easily and quickly in the summer.

I am sure that you have chosen dill more than once and probably know how to do it correctly. Let's compare whether your selection criteria are similar to mine. 😉

How to choose the right dill?

To begin with, I suggest you decide what kind of greens you are buying and what you will do with it. If you need dill for a salad or for fish soup without fish, then, of course, your choice is a large bunch. And if you decide to “roll up” cucumbers over the winter, and, like Prokop, intend to boil dill, then walk through the market looking for flowering branches of the plant. These simple rules are quite applicable to both.

First, meticulously examine the bunch you like to see if it is fresh. What do its leaves look like? Are they brightly colored, young and full of energy, or are they already tired of waiting for their buyer, and therefore have turned yellow, withered and drooped from boredom?

Be sure to appreciate the smell of the leaves. It should be fresh, rich, pleasant. It is clear that on the street - if you buy greens from hand - this is not always felt. To make sure the quality of the bunch, tear off a twig with leaves from it and lightly rub it between your fingers. The smell should intensify and become clearly noticeable. If this does not happen, you should not take such greens.

I once came across dill that smelled like machine oil. I'm sure it was generously fertilized with some kind of chemicals. Of course, there is little left of the natural aroma there.

As you can see, this technique helps determine the quality of the product and not waste money. Yes, the amount is small, but still, why do you need a dish that smells like a car? 🙂

Winter dill bunches, of course, are not as fragrant as summer and autumn ones, so let's give them a discount on their date of birth and don't expect a stunning summer smell from them. After all, they grew up in greenhouse conditions, which means they did not receive enough sunlight and fresh air.

It is also important to evaluate the bunch in terms of the integrity of its stems and leaves. They should not have any stains or cracks. A bluish or white sticky coating, as you understand, is also unacceptable.

Take the “bouquet” you like in your hands and shake it slightly - the leaves should not stick to each other, but should look like gorgeous hair in a shampoo advertisement, that is, flutter and flow. 🙂

The stem of a plant, if it is of high quality, should be elastic and flexible. If the base of the bundle is brittle and dry, then this is a sign that the freshness of the product has long disappeared.

When purchasing dill for canning, test the stems in the same way, and also pay close attention to the yellow “umbrellas”.

They should be fresh, not wilted. By the way, the plant in this form smells stronger than young greens, and therefore it is the flowering dill that is put into jars along with pickles!

If you buy dill in a store, it should be securely packaged in a plastic container or plastic bag. The best option is greens in a pot and in a bag. Keep in mind that what is acceptable in the market, namely the moisture content of the bunch, should under no circumstances be in the supermarket! The packaging, whatever it is, must be dry, otherwise mold will settle inside it.

Through the transparent walls of the container or bag, you can clearly see what is inside - whether the greens are fresh or already withered. The smell is also available to you through the holes of the box or the openings of the bag. Look, smell, read the date of collection and determine the expiration date!

Keep in mind that often at specialized markets, sellers spray greens with spray bottles. And there is not always harmless water there. In some cases, distributors, in order to extend the life of their perishable goods, use special spraying compounds. That’s why my choice is grandmother-dacha owners who won’t spend money on chemicals, because their dill is already swept away in a matter of hours!

This is why it is so important to soak the greens for at least half an hour in clean water or salted sea salt before eating. This way you minimize the amount of harmful substances that seep into the foliage and stems.

Dill is also found in dry and frozen form. The first option may be useful to you in winter - the dry leaves of this plant partially retain their aroma and taste. But I don’t even know the second option... If the product is sold in a closed bag, then it probably contains more ice than the greens themselves. Maybe it’s easier to freeze the dill yourself? Let's talk about how to do this.

How to properly store dill?

The best thing to do is to eat it on the day of purchase! Or, like my child, right on the way from the market. This way your body will get the maximum benefit from this valuable plant.

If for some reason this is impossible, then know that this greenery is stored for no more than 2-3 days, and then begins to rapidly fade. Want to preserve your dill for as long as possible? Then place it dry in a bag, vacuum, glass or ceramic container and send it to the freshness zone in the refrigerator.

If you have received a large amount of this aromatic herb, then you can chop and dry it in the sun, but preferably not under direct rays, but near them in the shade.

Or you can arrange an ice battle and freeze some dill for the winter.

By the way, rare greens retain their taste and aromatic qualities after heat treatment, but dill can boast of this. It is, of course, not as tasty and fragrant as fresh, but still quite digestible!

Chop the greens and place them on A4 sheets in freezer trays. When the leaves are set in ice, carefully shake them off snow and frost and put them in bags. In this form they can be stored for up to six months.

Do you still remember about the monotypic nature of this plant? I have already written that in its genus Dill there is only one species with the same name Anethum graveolens. It is this dill – fragrant and garden-like – that we are talking about today.

But there are many varieties of this greenery. And we don’t even notice it - we just buy fragrant green bunches from grandmothers, markets and stores. Do you want to become a real expert in this matter? Then get to know the varieties of fragrant dill better!

Variety "Gribovsky"

This variety belongs to the early ripening varieties of the plant. It grows well both in open ground and under film, because it is unpretentious and does not require a lot of heat and light. At the same time, “Gribovsky” dill produces a stable, although not too abundant, harvest both in winter and in inclement summer.

Variety "Kibray"

This variety of greens of interest to us is classified as new varieties. She is late ripening. Representatives of “Kibray” are lush bushes with abundant greenery and wide leaves. It grows better in a greenhouse under stable temperature conditions than in the open air with its temperature changes. If the summer is not too hot, then such dill may develop powdery mildew.

Variety "Buyan"

This variety of plant belongs to the bush varieties that were bred relatively recently. This type of dill, unlike regular garden dill, produces a more impressive harvest and grows more compactly. Representatives of “Buyan” ripen quite late, but they produce delicious, aromatic greens of rich color with a high content of essential oils, which grow equally well both in a greenhouse and in the ground.

Variety "Lesnogorodsky"

Quite tall dill bushes with spicy lush greens, which have excellent taste. It is interesting that the greenery of this variety grows even when seeds appear on it.

Variety "Alligator"

Another late-ripening variety, the greens of which have a waxy coating and have a bluish tint. At the same time, it is very juicy, spicy, tender. However, "Alligator" is not characterized by high yield and produces only up to 150 grams of green mass per bush.

Other varieties of dill:

"Shmaragd"	"Rzheutsky"
"Khanak"	"Early Miracle"
"Fireworks"	"Spicy"
"Patterns"	"Peacock"
"Hurricane"	"Preobrazhensky"
"Drummer"	"Excellent semko"
"Turkus"	"Abundantly leafy"
"Gem"	"Tenderness"
"Superducat"	"Reliable"
"Stavropol"	"Morawan"
"Symphony"	"Max"
"Richelieu"	"Masquerade"
"Lesnogorodsky"	"Summer Hit"
"Coral"	"Wizard"
"Bushy"	"Centaur"
"Green Alley"	"Carousel"
"Uncle Ivan"	"Fragrant bouquet"
"Delicate"	"Delon"
"Hercules"	"Ducat"
"Goldcorn"	"Guard"
"Knight"	"Vologda lace"
"Diamond"	"Belmont"
"Aurora"	"Openwork"
"Astoria"	"Ataman"
"Anchor"	"Anna"
"Frost"	"Naughty"
"Richelieu"	"Kutuzovsky"
"Umbrella"	"Amazon"
"Redoubt"	"Grenadier"
"Mammoth"	"Further"
"Borey"	"Sari"
"Firework"	"Sultan"
"Uzbek 243"	"Bouquet"
"Esto"	"Dill"
"Hanok"	"Superducat"
"Umbrella"	"Kaskelensky"

show all

If you add a couple of sprigs of dill to smoothies, they will become tastier and healthier.

The benefits of dill

• This product contains natural antioxidants (vitamins C and E, as well as vitamins), which help the body cope with the negative effects of the environment and slow down the aging process.
• B vitamins have a positive effect on the functioning of the heart and blood vessels. and – on the cardiovascular system.
• Dill has long been famous for its ability to improve the digestion process, as well as eliminate minor troubles associated with it - bloating, flatulence, pain, and remove waste and toxins.
• This greenery is almost always included in the diet of people who are losing weight, as its coarse fiber helps cleanse the body.
• The essential oils contained in this plant have an antibacterial effect. You can chew a sprig of dill and freshen your breath, and if you do this process daily, you can strengthen your teeth, gums and get rid of stomatitis.
• The vitamins and minerals contained in dill help maintain healthy skin, hair and nails.
• Masks with its participation help smooth out fine wrinkles and whiten the skin. They can even lighten freckles!
• This product lowers blood cholesterol levels. It is indicated for diabetics as a food with a low glycemic index (from 5 units!).

Harm of dill

Sometimes it can cause an allergic reaction, but this is rare. It should not be included in the diet of people with low blood pressure.

Well, you shouldn’t constantly chew dill in bunches from morning to evening. It also contains essential oils, which in large quantities will irritate the mucous membranes of internal organs. By the way, for this reason, these greens are contraindicated for acute gastric and intestinal diseases.

1. It turns out that laurel wreaths in ancient times were not laurel at all. In Rome, surviving gladiators who defeated their rivals were crowned with dill wreaths! The same prize awaited those who won the erudite competitions.
2. The ancient Romans and Greeks also decorated their homes with wreaths made from this fragrant plant. Perhaps the dill bunches were hung not only for decorative purposes, but also for practical ones. The strong smell of the plant repels insects!
3. Rumor has it that the Russian poet Nikolai Alekseevich Nekrasov, the author of the famous poetic poem “Who Lives Well in Rus'?”, was very fond of soups that contained a large amount of dill. Maybe for this reason he so cleverly put words into rhymes? 😉
4. And another writer did not hesitate and created a whole book about dill. I'm talking about Ivan Dubrovin and his work “Everything about ordinary dill.” In it, the author talks in detail about the history of the plant and its beneficial properties. He also claims that dill stems are unique, since even the strongest wind cannot break them. If you examine such a stalk under a microscope, you can see the ideal, well-thought-out structure of the fibers. Dubrovin is sure that if you build buildings according to this principle, then they will not be afraid of natural disasters!

Well, now we have found out what dill is and how it can be useful to you. They also put forward several versions about why Prokop boiled him after all! Which option is closer to you? How do you generally feel about this fragrant greenery? I look forward to your answers in the comments.

Dill - in cooking, the stems and leaves of the herbaceous plant of the same name, one of the most popular agricultural crops in the world. They have a pleasant spicy taste and aroma that transfers well to other food products. In addition to them, dill seeds are eaten, used in cooking exclusively as a seasoning and spice.

Calorie content

100 grams of dill contains about 43 kcal.

Compound

The chemical composition of dill is characterized by a high content of carbohydrates, proteins, fats, fiber, vitamins (A, B5, B9, C), minerals (sodium, potassium, calcium, iron, magnesium, phosphorus).

How to cook and serve

Dill is eaten mainly fresh. It has been used in Mediterranean and European cuisine for centuries. Along with other spices, this plant helps improve the taste and aroma of dishes made from vegetables, poultry, meat, fish and seafood, including sauces, soups and, of course, salads. It should be borne in mind that prolonged heat treatment has a detrimental effect on the organoleptic properties of dill, which is why this herb should be added only at the final stage of cooking.

How to choose

High-quality dill is medium in size, moderately hard stems and leaves without any defects in the form of darkened or yellowed areas.

Storage

Dill should be stored in the refrigerator and eaten within a few days. You can increase the shelf life by wrapping the greens in a damp paper towel.

In turn, dill seeds should be stored in airtight packaging away from light, heat and moisture, using them within several months. When crushed to a powder state, this food product should be stored in the refrigerator, placed in a tightly closed glass or plastic container. However, it must be consumed as early as possible, since over time it loses a significant part of its original taste and aroma.

Beneficial features

Regular consumption of dill helps reduce cholesterol and glucose levels in the blood, and also has an antioxidant, immunostimulating, tonic, bactericidal, and sedative effect.

Dill is a cultivated annual plant of the Apiaceae family. This green seasoning has gained wide popularity due to its spicy properties. Fresh dill is often used to prepare salads, appetizers, and hot dishes. In addition, dill is famous for its healing properties. You will learn about these and other beneficial properties of aromatic dill from this article.

Interesting! The Persian healer Avicenna recommended the use of dill essential oil for men to maintain strength at night.

Composition and calorie content

Nutritional value 100 g:

• Calories 40 kcal
• Proteins 5 g
• Fat 5 g
• Carbohydrates 3 g
• Dietary fiber 8 g
• Water 5 g

The chemical composition of dill is very rich. The following beneficial components were found in its greens:

And also mineral salts:

• calcium;
• gland;
• magnesium;
• potassium;
• phosphorus.

Useful properties of dill

Dill seeds and greens are used in cooking and medicine. Decoctions, infusions, and essential essences are prepared from them, which have a distinct, rich aroma.

The beneficial properties of dill were discovered several centuries ago. But, even today, the production of many homeopathic medicines based on this herb has been established. In modern pharmaceutical stations, dill water is specially prepared, which helps infants normalize the functioning of the gastrointestinal tract and get rid of abdominal cramps.

Eating fresh dill promotes the rapid absorption of heavy foods due to the presence of special enzymes that break down fats and proteins.

A weak dill infusion helps cure conjunctivitis and soothe irritated mucous membranes of the eyes.

In the pharmaceutical industry, dry dill seeds are used to produce effective drugs. The beneficial components contained in this plant help in the treatment of the following diseases:

• inflammation of the genitourinary system, urination disorders;
• high blood pressure;
• productive wet cough accompanied by inflammation of the upper respiratory tract;
• mood swings during PMS.

Dill water can be called a universal “healing elixir”. It helps get rid of constipation, flatulence, cleanses the body of toxins, and also helps improve lactation in nursing women.

Dill essential oil has a relaxing and sedative effect on the human body. It is enough to apply just a few drops to your temples and perform an acupressure session to forget about tormenting migraines and dizziness forever.

Possible harm

Dill has a recognizable, pronounced aroma. The components included in its composition can reduce blood pressure. Therefore, in people with low blood pressure, herbal preparations based on dill, as well as the spicy essential oil of dill, can cause headaches and nausea.

Important! Women at risk of miscarriage in the early stages of pregnancy should also refrain from eating fresh dill. It can provoke muscle spasms and increased uterine tone, which will lead to adverse consequences.

Rejuvenating mask

It is no coincidence that dill is called the “herb of youth.” It helps improve complexion, increase skin tone, and eliminate existing inflammatory processes.

To do this, just mix finely chopped dill with 1 tablespoon of honey and fresh cucumber, grated on a fine grater and apply the resulting mass to clean skin.

Just 10 minutes with such a mask on your face will provide unsurpassed results.

Steam bath

Another simple recipe is a dill steam bath. Throw dill into a saucepan with boiling water, and after 5 minutes remove it from the heat.

If you cover yourself with a towel and breathe in the healing fumes, you will get a double result. First, the airways will undergo unplanned antibacterial treatment.

Secondly, the pores will cleanse and become much smaller, and the skin texture will become smoother.

Insomnia remedy

This ancient recipe was known several centuries ago. For people suffering from insomnia, healers prepared the following infusion: 3 tablespoons of dry dill seeds poured into 500 ml of dry red wine. The very next day, the medicine can be taken 1 tablespoon before bed.

Dill: properties, benefits and harm

Dill (lat. Anethum) is a genus of annual herbaceous plants belonging to the Apiaceae family. The genus is monotypic, so it includes only one species - the well-known Dill (Fennel) (lat. Anethum graveolens).

Dill seeds and greens are used for medicinal, culinary and other purposes.

Origin and distribution of dill

Dill is native to the Southwest and Central Asia, where it is still found everywhere in its wild form. In its wild form it can be found in Asia Minor, Iran, the Himalayas and North Africa. As a weed (ruderal) plant, it has spread to all continents.

Dill is a very light- and heat-loving plant. Even slight shading significantly affects the yield of dill. It needs rich and well-drained soil to produce a good seed yield. Dill seeds remain viable for 3-10 years after ripening.

To obtain seeds, it is not advisable to sow dill together with other Umbelliferae, for example, fennel, since as a result of cross-pollination, hybrids are often formed in these plants.

Biological description of dill

The plant is known for its strong spicy odor.

The stem of dill is single, straight, can be either branched or simple, bare, grooved, dark green in color. It reaches a height of 1.5 m.

The leaves are thrice or four pinnately dissected and ovate in shape. The lobules of the last order are bristly or linear-filamentous. The lower leaves are attached to the stem on petioles, which are expanded into an elongated sheath up to 2 cm long, the upper ones are sessile and vaginal.

The flowers are collected in double umbrella inflorescences, 2-15 cm in diameter, the number of rays on the umbrellas is from 20 to 50. The petals are yellow. In the conditions of Central Russia, dill blooms in June-July.

The fruit of dill is a platypus. The seeds are broadly elliptical or ovoid, 3-5 mm long, 1.5-3.5 mm thick. They ripen in the second half of summer.

They are collected at the beginning of ripening, and the inflorescences are cut off, which are then placed upside down in a paper bag and left in a dry and warm place without access to sunlight.

After a week of drying, the seeds begin to easily separate from the umbrellas, and then they are stored in an airtight container (preferably glass).

Using dill

Due to its strong refreshing taste and smell, dill is widely used in cooking. It is consumed fresh, salted and dried.

The maximum content of odorous substances in dill is during flowering and fruiting. It is during these periods that it is collected for canning vegetables and preparing aromatic marinade and brine.

Dried dill is included in many aromatic and spicy preparations.

Dill can be eaten either separately (fresh) or as an integral part of vegetable salads, used as a soup seasoning, an aromatic additive to confectionery and baked goods, to various pickles and for sauerkraut. Due to the high content of phytoncides during preservation and pickling, dill not only gives vegetables a pleasant smell, but also prevents rotting and molding.

Dill essential oil is used in the distillery and perfume industries.

Chemical composition of dill

Dill leaves are very rich in ascorbic and nicotinic acids (vitamins C and B3, respectively), as well as thiamine (vitamin B1), riboflavin (vitamin B2), carotenoids, flavonoids quercetin, isorhamnetin, kaempferol. They also contain carbohydrates, pectins, and mineral elements (iron, potassium, calcium, phosphorus and others) in large quantities.

Dill fruits are rich in fatty oil (up to 18%) and proteins (up to 15%). Petroselinic (up to 25%), oleic (up to 65%), palmitic (3%) and linoleic (6%) acids were found in the fatty oil.

Essential oil gives dill its specific smell. There is especially a lot of it in fruits (up to 8%). Dill essential oil is a light yellow liquid that has a pleasant, delicate odor, like caraway.

The main component of dill essential oil is D-carvone, the content of which is 30-50%.

It also contains D-limonene, alpha-phellandrene, alpha-pinene, dihydrocarvone, dipentene and other aromatic compounds.

The composition of the essential oil obtained from dill is somewhat different. It has a greenish color and a characteristic smell of dill. The main component of the essential oil obtained from the herb is D-alpha-phellandrene, and carvone in it does not exceed 16% by weight. Green essential oil contains limonene, myristicin, dillapiol, alpha-pinene, camphene, and n-octyl alcohol.

Nutritional value of dill (per 100 g)

Calorie content, kcal	40
Proteins, g	2,5
Fats, g, including:	0,5
Saturated fatty acids, g	0,1
Unsaturated fatty acids, g	0,1
Carbohydrates, g, including:	6,3
Sugar, g	6,2
Starch, g	0,1
Dietary fiber, g	11,2
Organic acids, g	0,1
Ash, g	2,3
Water, g	85,5
Macronutrients
Potassium, mg	335
Calcium, mg	223
Magnesium, mg	70
Sodium, mg	43
Phosphorus, mg	93
Microelements
Iron, mg	1,6
Zinc, mg	0,91
Copper, µg	146
Manganese, mg	1,264
Vitamins
Vitamin PP, mg	0,6
Provitamin A (ß-carotene), mg	4,5
Vitamin A (VE), mcg	750
Vitamin B1 (thiamine), mcg	30
Vitamin B2 (riboflavin), mg	0,1
Vitamin B5 (pantothenic acid), mg	0,3
Vitamin B6 (pyridoxine), mg	0,2
Vitamin B9 (folic acid), mcg	27
Vitamin C (ascorbic acid), mg	100
Vitamin E (tocopherol), mg	1,7
Vitamin PP (niacin equivalent), mg	1,4

Dill is included in the pharmacopoeia of many countries. The medicinal forms of using dill are very diverse. Thus, an infusion of dill is used as a diuretic for stage I and II hypertension.

Essential oil and dill seeds have long been used as a carminative, including in pediatrics, they have an antispasmodic and sedative effect.

Dill essential oil is a well-known and well-proven expectorant.

An infusion of dill seeds is indicated for hemorrhoids, as well as as a wound-healing and anti-allergenic agent, including for allergic skin itching.

Dill seeds are used to obtain the drug “Anetina”, which is a dry extract of dill.

It is used as an antispasmodic in the treatment of chronic coronary insufficiency, for cardiac neuroses, for the prevention of angina attacks, as well as for spasms of the smooth muscles of the abdominal organs. The main effect of “Anetin” is a vasodilator (the effect is also on the vessels of the heart muscle).

An infusion of dill leaves is used as a lotion for redness from fatigue and sore eyes.

The calorie content of dill is 38 kcal per 100 g, so it is a dietary food recommended for obesity, liver and gallbladder diseases, kidney diseases, gastritis with low acidity, and flatulence.

Dill, due to its choleretic effect, well stimulates the gastrointestinal tract and is good for the cardiovascular system. It must be consumed in case of hypertension.

Dill increases appetite and normalizes metabolism.

Due to the high content of anti-inflammatory substances and phytoncides, coupled with the diuretic effect, dill is very good for kidney diseases and cystitis.

It is considered a highly effective lactogenic agent.

If you constantly eat dill, then headaches are eliminated, and a smooth emotional background and good sleep are guaranteed.

Vitamin C in dill is three times higher than in tomatoes.

It is well known in medicine that dill has an analgesic effect for stomach and duodenal ulcers, cholecystitis and other diseases of the gastrointestinal tract, accompanied by spasms and colic.

Recipes for using dill seeds:

1. For stomach pain: take 1 teaspoon of dill seeds ground in a coffee grinder and pour 1 glass of boiling water. Wrap the infusion in a blanket or large towel and leave to steam for 2 hours. Take 1/2 cup 3 times a day before meals.

2. For relief and swelling (used as a diuretic): 1 tablespoon of dry dill seeds or 2 tablespoons of fresh seeds, pour 0.5 liters of boiling water and leave at room temperature for one hour. Take 1/3 cup 3 times a day half an hour before meals.

3. For angina pectoris: pour 1 teaspoon of ground dill seeds into 1.5 cups of boiling water and leave for 1 hour. Take 1/2 cup 3 times a day.

4. Remedy for insomnia: pour 50 g of dill seeds into 0.5 liters of red wine (Cahors is best), put on low heat, bring to a boil and after boiling, cook for another 20 minutes.

After this, leave covered for another 1 hour. This mixture can be stored in the refrigerator for quite a long time. Take 50 ml before bedtime.

Under no circumstances should this mixture be taken during the daytime, otherwise severe drowsiness will result for the next few hours.

5. For severe cough and bronchitis (as an expectorant): pour 1 teaspoon of dill seed into 300 ml of boiling water, place in a water bath and simmer for 10 minutes, then cool at room temperature for about half an hour, filter. Add 50 ml of milk and 1 teaspoon of honey to the decoction. Take 1/3 cup 3 times a day 20 minutes before meals.

6. For “red” and tired eyes, swelling of the eyelids: 1 teaspoon of crushed dill seeds and 1 tablespoon of dry or fresh and crushed mint leaves, pour 200 ml of boiling water, put on fire and boil for 10 minutes. Cool, strain and use for lotions for 5-10 minutes (it is best to use cotton pads for this purpose).

7. For gastritis with low acidity, as well as for diseases of the gallbladder: crushed dill seeds, consume 1/2 tablespoon during each meal, washed down with water.

8. To increase milk lactation: pour 1 tablespoon of crushed dill seeds into 200 ml of boiling water and leave at room temperature for 2 hours. Take 1/2 cup 2 times a day or 1 tablespoon 5-6 times a day.

9. When abdominal colic in young children(“dill water”): pour 1 teaspoon of dill seed with 1 glass of boiling water, leave for 1 hour and strain. Give children 1 teaspoon 3 times a day 15 minutes before breastfeeding.

Treatment with dill preparations and eating it is contraindicated in case of hypotension. With severe hypotension and the use of dill in large doses, even loss of consciousness is possible, and even deaths have been recorded in the history of medicine.

Essential oils can cause allergies, so when using it you should focus on individual tolerance.

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Source: http://zdips.ru/zdorovoe-pitanie/ovoshchi-m-ya/1492-ukrop-poleznye-svojstva.html

Dill - benefits and harm to the health of the body

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Dill is a herbaceous perennial plant that has a pleasant anise aroma.

Leaves, seeds and stems are actively used in cooking, folk medicine, and cosmetology. Fresh and dried dill is, first of all, a seasoning that has a lot of useful qualities for the human body. Therefore, let's look at the main features of the application and the chemical composition of the plant in more detail.

Composition and beneficial properties of dill

Dill came to us from European regions and Mediterranean countries. The plant is well cultivated in warm and humid climates, but at the same time can tolerate drought and mild cold snaps. Some types of dill reach 65 cm in height; dill umbrellas are also used in cooking.

Some people confuse the sweet, aromatic seeds with cumin, because the two types of spices are brownish and oval in color, with a bittersweet aftertaste.

In a small portion of dill weighing 10 grams. The daily norm is concentrated in vitally important active enzymes. Thus, retinol takes up 27% of the permissible daily allowance, ascorbic acid - 14%, vitamin B2 - 2.4%, vitamin B11 - 3.8%, pyridoxine - 1.5%. Dill will replenish 8.3% of the daily value in iron, 2.2% in calcium, 5.6% in manganese.

The green plant has all the characteristics to rightfully be considered the most valuable product today. At the same time, the nutritional value of dill is insignificant, the calorie content is only 42 Kcal. per 100 gr.

All included minerals and vitamins have a powerful auxiliary effect on the body. The composition contains beta-carotene, nicotinic acid, folic acid. All these substances replenish the daily requirement if you consume 15 grams. dill per day.

Retinol (vitamin A) in combination with carotenoids, flavonoids and antioxidant compounds frees the cavity of internal organs from poisons and slagging. Tocopherol is responsible for prolonging youth and maintaining the beauty of skin and hair.

B-carotene with vitamin A strengthens the eye muscles, improves visual acuity, and prevents cataracts. Also, these valuable substances are necessary to prevent cancer of the oral cavity and respiratory tract.

Vitamin C acts as a powerful natural antioxidant. We can safely say that consuming dill helps increase the body's defenses. Ascorbic acid is needed to remove toxic substances from the liver and restore the structure of the internal organ.

The value of greenfinch is due to the accumulation of nutrients in large volumes. Magnesium, calcium, sodium, iron, potassium - they all provide support for the heart muscle, circulatory system, and lungs. Copper promotes the production of special enzymes that prolong longevity.

Not without the participation of zinc. This mineral is necessary for the correct functioning of the reproductive system of men and women. Zinc promotes the production of nucleic acid, as well as the normalization of blood and intracranial pressure.

Application of dill

1. Greens are used to replace various medications. This becomes possible thanks to the antiseptic, bactericidal, anti-inflammatory properties of the plant.
2. Based on seeds, dried herbs and fresh twigs, decoctions are prepared to lower blood pressure, normalize heart rate, and cleanse blood channels.
3. The plant has the ability to lower blood sugar levels and alleviate diabetes. To improve your health, you can chew fresh dill or make decoctions from it.
4. Green gruel disinfects abrasions and wounds, fights fungal growths, and whitens the skin. Dill juice is effective against acne, blackheads, and frostbite.
5. Green dill should be added to salads. Combination with fresh vegetables ensures cleansing of the gastrointestinal tract, as well as better digestibility of food and prevention of its fermentation.
6. As a medicine, you need to mix dill juice with water.

   This solution, when taken orally, expels excess water from the body, helps relieve swelling and reduce blood pressure.

7. If you have severe nervous excitability, doctors recommend eating greens to prevent insomnia and reduce exposure to stressful situations.
8. Dill, like parsley, increases male strength.

   Greenfinch should be consumed by new mothers who are breastfeeding. The plant increases fat content and the amount of milk, removes bitterness from it.

9. The herbaceous plant has found application in the field of eye treatment. If you spend a lot of time at a PC or driving, apply compresses of dill juice and sour cream in equal quantities. The exposure time on eyelids is half an hour.
10. In addition to the above areas of use, the beneficial properties of dill help strengthen teeth, normalize discharge during menstruation, increase libido, and treat fungal infections. In all these areas, greens produce excellent results.

benefits and harms of green beans

The use of dill in cosmetology

1. It was previously mentioned that the plant has a powerful antiseptic and bactericidal effect. A dill-based decoction copes well with inflammatory processes of various types.
2. To eliminate minor skin defects, it is enough to wash your face daily with water and plant juice.
3. To prepare, you need to finely chop the dill and place it in a vessel with boiling water. Infuse the product throughout the day. Systematic use of the composition allows you to cope with freckles and age spots in a short period of time.
4. To cope with circles under the eyes, you need to grate a fresh cucumber on a fine grater and mix with dill gruel. Use the composition as a lotion. The product effectively eliminates dark bags and smoothes expression lines.
5. Fresh dill can fight not only pigment spots, contaminated pores, wrinkles, but also fully nourish and moisturize the skin with active enzymes. The dermis regains its original appearance and even tone.

The benefits of dill

Bacterial diseases

1. Fresh dill has been known to mankind for its beneficial and medicinal properties since ancient times. Greens effectively prevent further development of bacterial infection.
2. The composition must be applied externally and consumed internally. If you have an open wound on the skin, burnt dill seeds will help tighten and disinfect. As a result, the product will prevent tissue infection.

Gastrointestinal problems

1. The plant is famous for its valuable and unique composition. Active enzymes have a positive effect on the functioning of the digestive tract.
2. Proper use of dill improves the acid-base balance in the stomach and eliminates unpleasant odor from the mouth and acid reflux.
3. Dill is also recommended for preventive purposes. The plant improves the functioning of the gastrointestinal tract, preventing upset, diarrhea and bloating. Dill also contains fiber necessary for the stomach.

Hiccups and headache

1. Since ancient times, dill has proven itself to be an effective remedy against hiccups. Finely chop 20 gr. fresh dill and add to 250 ml. boiling water
2. After cooling, drink the decoction, the hiccups will go away. The strained composition can be drunk instead of tea. The product perfectly eliminates severe migraines.

Stressful state

1. The presence of essential oils in the plant acts on the body as a natural sedative. To achieve maximum results, it is recommended to brew dill together with chamomile.
2. The resulting infusion has a gentle effect on a person’s psycho-emotional background. The nervous system relaxes after a hard day. The esters of dill, lemon and bergamot also combine well as aromatherapy.

Disturbed sleep

1. Due to its calming effect, dill copes with disturbed sleep. The plant has been used to solve a similar problem since ancient times.
2. You can drink the water infusion or chew the seeds of the plant, the effect is almost the same. In some cases, before going to bed, a paste from the plant was applied to the eyelids, and the problem also went away.
3. To cope with insomnia or restless sleep, it is enough to resort to aromatherapy using dill ether or herbal tea.

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Harm of dill

1. It cannot be said with certainty that absolutely everyone can eat dill. In addition, it is important to follow the daily intake of the product. In large quantities, raw materials are contraindicated for individuals with low blood pressure.
2. Dill should not be eaten in any form if you periodically experience cramps.

   The plant is also contraindicated for continuous use, especially at high altitudes. Excess of raw materials in the body provokes dizziness and drowsiness.

3. It is forbidden to include dill in the diet during idiosyncrasy and during gestation. The plant increases the tone of the uterus and can cause internal bleeding.

   Thus, dill has a detrimental effect on the health of a pregnant girl.

Dill has always been considered useful, and this is not surprising. The abundance of nutrients covers part of the daily requirement in minerals and vitamins for an adult. However, caution should be exercised when consuming or otherwise applying it.

Greens have their own contraindications that should be taken into account.