Anethum graveolens L. (Apiaceae)

ENG	Dill
SK
CZ
PL	Koper ogrodowy
HU

Using

Dill is widely used as a popular aromatic herb and spice. It has been reported to possess antihyperlipidaemic, antihyper-cholesterolaemic, anticancer, antisecretory, antispasmodic, and diuretic properties. Seeds have been used as household remedy to relief digestive problems such as stomachache, indigestion and flatulence. Seeds’ extracts increase the flow of milk in nursing mothers and then are taken by the baby in the milk to help prevent colic.

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Sowing

Harvest (herb)

Botanical description and occurrence:

Dill believed to be the native of South-west Asia and South-east Europe. It is an annual plant, up to 150 cm tall. Stems are erect, hollow, furrowed and branched, leaves are alternate, multipinnate and feathery. The yellowish flowers are arranged in compound terminal umbels. The fruit is brown, tiny, oval and flat./p>

Why to have the plant in your garden:

Fresh herb is a flavouring agent which can be used during whole vegetation period when planted successfully. In Central and East Europe, whole inflorescences are a main spice for pickled cucumbers. And – you can have a herb with long history - common name ‘dill’ comes from the old Norse word, ‘dylla’ or ‘dilla’ which probably means ‘to soothe’. If you cannot fall asleep, cover your head with dill leaves as ancient Greeks did :)

Text:

Dr. Agnieszka Sekara, University of Agriculture in Krakow, PL

Photo:

Dr. Jan Mezey, Slovak University of Agriculture in Nitra, Slovak Republic

Links to scientific articles (if it is possible):

Jana S., Shekhawat G.S. 2010. Anethum graveolens: An Indian traditional medicinal herb and spice. Plant Rev. 4(8): 179-184;

Kaur G.J., Arora D.S. 2010. Bioactive potential of Anethum graveolens, Foeniculum vulgare and Trachyspermum ammi belonging to the family Umbelliferae - Current status. J. Med. Plants Res. 4(2): 87-94;

Lisiewska Z., Kmiecik W., Korus A. 2006. Content of vitamin C, carotenoids, chlorophylls and polyphenols in green parts of dill (Anethum graveolens L.) depending on plant height. J. Food Comp. Anal. 19(2-3): 134-140;