Parts Offered
Wholesale suppliers and exporters of :-
Dill Seeds,
Dill Weed,
Dill
Plant,
Dill Herbs
Description
An annual aromatic herb; leaves de compound, aromatic; flowers pale yellow,
in compound umbles; fruit sub-elliptical, the mericarps remaining joined
together vittae with irregular marginal walls. Dill is attractive,
feathery-leafed annual growing to approx. 1m. The yellow flowers are borne
in compound umbels in summer and are attractive to bees.
Chemical Constituents
The major constituents identified in the seed oil are carvone, dillapiole,
limonene, and dihydrocarvone. The herb oil contains, less carvonethan the
seed oil. It contains mainly d-a-phellandrene, eugenol, thymol, isoeugenol,
linalyl acetate, and phellandral.
Cosmetic Uses
Chewing the seeds improves bad breath. Dill makes a useful addition to
cough, cold and flu remedies, and is a mild diuretic. Dill increases milk
production, and when taken regularly by nursing mothers, helps to prevent
colic in their babies.
Dill seed is one of the most flavored herbs for Iranians and in recent
years the herb and its seeds have found applications as natural reducing
agent of blood glycerides in Europe, specially in Germany. Dill oil gives
pleasant aroma and flavor to any dish. Uses in food different soup, sauce,
salads, pickles, vinegars, fish and rice. It is also used in confectionary,
cakes, bread and apple pie. The leaves make a very attractive garnish. Tea
made from dill seeds and leaves is sometimes recommended a mild sedative,
for stomach upsets and flatulence. Cooled tea is called dill water. The
seeds have a pungent taste similar to caraway seed.
Uses
Sowa herb and oil are in great demand as a condiment for flavouring
pickles, curries, soups and salads, and confectionery. They are also used
for making tea.
Historical Use
Ancient Egyptians used dill for its soothing properties; likewise, the
common name originates from the Norse "dilla", meaning "lull".
Greeks believed dill could cure hiccups, and war heroes returning home wore
dill garlands. In the Middle Ages, dill offered protection from witchcraft.
Culinary Use
The seed, flowering top, or leaves combine well with a variety of foods.
Dill seed tastes stronger than the leaf, and generally is used as a pickling
spice or in longer cooking recipes.
TIP
Bring one pint of white wine almost to a boil, remove from heat and add 4
tsp of dill seeds, let steep 30 minutes and strain. Drink 1 ½ cups a
half hour before retiring to sleep well. To the same directions, but
substitute for the 4 tsp of dill, instead add 1 tsp each of anise, caraway,
coriander and dill to stimulate the flow of breast milk in nursing mothers.
Chewing dill seeds removes bad breath.
