17 August 2015
About Dill HerbLatin Name :
Anethum graveolus (European Dill) Anethum sowa (Indian Dill) Dill is called Suwa in Hindi and Shatapushpa in Sanskrit. Dill is an annual herb that belongs to the same family as celery, carrots and the rest of its members. It is native to Southern Russia, Western Africa and the Mediterranean region. Both dill leaves and seeds are used as seasoning. In India, dill has been used as a spice since centuries. The entire plant, seeds and seed oil has been used. Dill balances the Vata and Kapha but increases Pitta. Fresh dill has a faintly sweet fragrance which reminds of aniseed. Fresh dill is definitely superior over the dried herb but it loses flavor fast so should be added to food that it cooking at the end. Also, fresh dill ought to be refrigerated as soon as possible because it wilts fast, and also loses flavor and nutrients quickly, and even when refrigerated, it lasts but for a couple of days. Dill has a bitter and pungent taste but is light to digest. In India, we cook the dill leaves and eat it as a vegetable. Dill is hot and has deep tissue penetrating quality. Dill leaves are also called dill weed sometimes. How To Grow DillA few points must be mentioned here about dill before I put down how to grow dill.
Dill is a summer crop and grows best in full sunlight and needs at least 6 to 8 hours of full sun daily with temperatures between 10-26 deg C. Dill can be easily grown from seeds but since it cannot survive transplantation it is best to grow it where it would finally be located and the seedlings can be thinned out. Also, as dill is a delicate plant and light as well it can bend in winds and therefore needs to be protected with stakes. The dill plant dies after flowering. Breaking off the flowers may delay the process but will not prevent it and the plant will die. The seeds obtained from the dill plant can be collected and used for sowing in the next season. And now on to how to grow dill:
Uses Of Dill HerbDill is an essential in making pickles. The leaves are added to soups, stews ad sauces.
Dill is added to pickling cucumbers to make them spicy. Dill seeds are also used to flavor cakes and pastries and also used in pickling cucumbers. The dill seed is also used as a spice. Watch This How To Grow Dill VideoHow To Store Dill HerbDill leaves wilt fast after harvesting.
Spraying a fine mist of water and wrapping them loosely in paper bags/towels, storing them in a polythene bag and then keeping this in the vegetable tray of the fridge will help to retain their freshness for about a week. Dill leaves can also be frozen in the water used to make ice cubes and these cubes can be used directly while making soups and stews. The Dill PlantThe dill herb/plant grows to a height of of 2 to 3 feet. The attractive looking herb has dark green, feathery, thread like leaves, and yellow colored umbrella shaped flowers which are borne as inflorescences.
The dill plant is almost like a fennel plant in looks but smaller. The leaves are borne on stalks. The leaves taste like a mixture of fennel, anise and celery with a slightly warm and pungent bitter taste. The stem is smooth, hollow and shiny. The seeds are actually the fruits and are lightweight. Dill herb emits a sweet aroma. The dill plant is quite pest and disease free. The dill leaves can be used both fresh and dried. Dill SeedsThe dill fruit and dill seed are one and the same thing. The fruits are called seeds.
Dill seeds are produced in large quantity and they are brown in color, winged and lightweight. They are flat on one side and convex on the other. Dill seeds yield a volatile oil which makes them hot and bitter in taste. The seeds remain viable for a long, long time said to be between 3 to 10 years when they are fully dry and stored properly. When the seeds begin to ripen the flower heads are cut off along with the stalks and the stalks are tied together and hung upside down covered in paper bags in a dry and warm place. This separates the seeds easily. For air circulation poke some holes in the paper bag. Store the dried seeds in an airtight containers. They need to be protected from heat and bright light and they remain good for about a year to be used as a spice. Dill seed side effects and precautions
Nutrients In Dill
Dill Health BenefitsAccording to Ayurveda dill improves the digestive power, controls fever, diseases due to kapha and vata, heals wounds, relieves colic.
The leaves are a natural aphrodisiac, benefit in uterine fibroids, increase pitta, improve taste of the food, increase breast milk in lactating women. Dill seed paste is used as an ingredient in enema therapy in Panchkarma treatment. Dill contains 2 types of healing components -
Dill also prevents bacterial growth due to the volatile oils it contains. Dill prevents bone loss since it contains good levels of calcium. This is especially useful for women after menopause and in conditions like arthritis. Dill Essential OilDill essential oil is extracted by the steam distillation of the dried seeds as well as the entire plant too.
Its primary components are carvone, eugenol, limonene, terpinene, myristicin and dillapiol. Some health benefits of dill essential oil are :
Dill oil is used in making soaps and in indigenous medicines. Precaution Avoid it during pregnancy but can be taken while breastfeeding. Dill PickleDill pickle actually is pickled cucumber flavored with dill.
Pickling is a way to store vegetables so that they can be consumed when they are not available especially when they are out of season. It is also another way to make a tasty snack. A variety of vegetables like cauliflower, bell peppers, onions, baby corn, green tomatoes can be used to make pickles. Some points to be kept in mind while making dill pickle :
Some Dill Facts
How To Use Dill For Making Pickles, Dill Butter and Dill SauceFor Pickling
Add 1 and 1/2 tsp dill seeds to 1 quart of pickling liquid. To make Dill Butter Add 1/4 cup of finely chopped dill weed to 1/2 cup of soft butter. Work it in well and cover. Refrigerate for at least 2 hours before consuming to allow the flavors to blend in. To Make Dill Sauce Chop half cup of dill leaves and mix in a cup of plain yogurt. Squeeze some fresh lemon juice in this. If you desire add a clove of minced garlic. Then add rock salt or black salt to taste. This dill sauce goes great with fish especially salmon. References
DisclaimerThe information provided in this hub is not a substitute for professional medical advice. Please consult your physician, or health care provider before taking any home remedies, supplements or starting a new health regime.
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