Dill

Botanical name: Anethum graveolens

Dill also known as Lao coriander. The name "dill" comes from Old English dile, thought to have originated from a Norse or Anglo-Saxon word dylle, meaning "to soothe or lull," the plant having the carminative property of relieving gas. Dill is either a perennial or annual herb. it belongs to the family of apiaceae. Dill rich in many vital vitamins including folic acid, riboflavin, niacin, vitamin A, β-carotene, vitamin-C that are essential for optimum metabolism inside the body and also good source of minerals like copper, potassium, calcium, manganese, iron, and magnesium.

Benefits and uses:

Dill as a very good source of calcium. Calcium is important for reducing the bone loss that occurs after menopause and in some conditions, such as rheumatoid arthritis.

The total volatile oil portion of dill has also been studied for its ability to prevent bacterial overgrowth. It is used in indigenous medicinal preparations. It is also used to treat most problem of digestive tract such as indigestion, colic, gas etc.

It is a good source of dietary fiber and a good source of the minerals manganese, iron and magnesium.

Dill seed is used both whole and ground as a condiment in soups, salads, processed meats, sausages and pickling. Its stems and blossom heads are used for dill pickles.

The monoterpene components of dill have been shown to activate the enzyme glutathione-S-transferase, which helps attach the anti-oxidant molecule glutathione to oxidized molecules that would otherwise do damage in the body.