Constituents:
Fruits contain 2.0–5.0% essential oil, fresh herb 0.3–0.4%. Main constituents: d-Carvone (40–60%), limonene (20–50%), with fresh herb containing phellandrene (up to 50%), anethofuran (~35%), limonene, and carvone. Fruits also contain 15–20% fixed oil (mainly petroselinic acid) and about 20% protein.
Dill
Anethum graveolens L. var. hortorum Alef.
Syn. Anethum sowa Rox. P.
Effects and Use:
Dill is mainly used as a culinary herb and is in demand year-round. Fresh dill tips complement salads, soups, sauces, vegetables, and fish, with a pleasantly aromatic and spicy taste. Dill herb is also commonly used for pickling (especially cucumbers). It is available frozen, and less often, dried.
Dill fruits have digestive and carminative (gas-relieving) properties. While its use as a medicinal plant is largely limited to folk medicine today, its essential oil content still makes it relevant.
Tea Preparation:
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