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 , 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.
Origin of Dill seed essential oil: It has been said that the seeds were chewed by early Americans to suppress appetite during church services. Just like Fennel seeds, Dill Seed oil is a regulating food cravings. Dill Seeds are sometimes baked into savory breads in Germany and Scandinavia, for great bursts of flavor. The name 'dill' may come from the Norwegian word dill (to lull).
Description of Dill seed oil: It is a member of the Umbelliferae (parsley) family. Growing to about one metre high with inflorescence of yellow flowers which is generally appearing in the summer. Basically its an annual aromatic herb. The oil has a powerful and fresh, sweet spicy, peppery and aromatic odor.
Appearance: Yellow liquid
Aroma : : Herbaceous, peppery/spicy, fresh and warm
Chemical constituents: Dill seed oil has various chemical compounds that include 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.
Extraction: It is mainly extracted by steam distillation of seeds
Aromatherapy uses: Aromatherapists credit dill Seed with being an effective stimulating, revitalizing, restoring, purifying, balancing, antispasmodic, carminative, diuretic, stimulant, stomachic and cleansing agent.t has also been used as a remedy for colic and insomnia and as a stimulant for lactation.
Flavor industry: The oil is used extensively in beverage and foodstuffs. Dill seeds are used whole or ground as a condiment for flavoring meats, sauces, stews, breads, vinegars, pastries and vegetables. Dried and fresh leaves are used in sauces, salads, soups, stews and vinegars.
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.
Major use in pickle industry Dill is used mainly in the food industry as an herb or extracted oil for flavouring pickles and various other foods. Dill oil is almost exclusively used for flavouring purposes in pickle industry due to high concentration of a chemical called carvone. Of course, dill is best known as a pickling herb for cucumbers, and also green beans, carrots, and beets. Dill seeds add zest to breads, cheeses and salad dressings.