Dill / Dill / Anethum graveolens

Originating in West Asia over 2000 years ago, Dill ist he wonder herb that serves culinary and medicinal purposes. It grows up to 40 – 120 cm, with slender hollow stems and alternate, finely divided, softly delicate leaves reaching 10 – 20 cm long.

Dill has delectably crafted its presence all over the Arabic Peninsula as a spice in fattoush salads and pickles. It has also pleased the taste buds of millions in various fish and cabbage dishes, including the popular Egyptian mahshi-koronb dish (stuffed cabbage leaves).

Dill extends its wonders healing powers to the medicinal section, as it is used as an effectual addition to cough, cold and flu remedies. Women will be happy to know that chocolate may come second on their list of favorite foods as dill can be used with antispasmodics such as Viburnum opulus to relieve menstrual pains and also helps increase the flow of milk to those nursing. It even helps prevent colic when taken by babies in their milk.

The benefit runs down deep all the way to the seeds, they’re aromatic, carminatice, mildly diuretic and galactogogue. They’re a remedy for a wide range of digestive problems and are also used in the form of an extracted essential oil relieving intestinal spasm and griping, helping to settle colic.

You should reconsinder chewing all those sugar loaded gums and breath mints because chewing dill seeds improves bad breath.