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Dill

This herb is one of the most famous and popular herb in many cuisines together with its use as a medicine especially for children. In ancient Egypt it was also used as a main ingredient in a pain killing mixture. Its Botanical name is fructus anethi or more precisely Dill seed  being (Anethum graveolens). Its Arabic name is Shabath, Shibitt or Shabat. The parts used are the dried ripe fruit. Of dill, both the dried fruits (misnamed "dill seeds") and the fresh or dried arial parts ("dill weed") are used. Fresh dill herb is much more aromatic than the dried one.
 

 

Uses:
IThe leaves and seeds of the Dill plant are extensively used in the preparation of wide range of meals. Dill can be grown as a windowsill plant, or it can be grown outdoors. Dill seeds are used whole or ground as a condiment for flavouring meats, sauces, stews, breads, vinegars, pastries, and vegetable. Dried and fresh leaves are used in sauces, salads, soups, stews, and vinegars.
The seeds are used in pickling and can also improve the taste of roasts, stews and vegetables. Ground seeds are used as a salt substitute.

 

Medicinal uses
It is Stimulant, aromatic, carminative and stomachic. It is usually given as dillwater which is very good for children's flatulence or disordered digestion. Amongst its other properties, Dill is known for acting as an antibacterial and antispasmodic agent and as a diuretic. However, its main purpose is for calming the digestive system.  The essential oil found in Dill assists in relieving intestinal spasms and griping so it can be found in many gripe water mixtures and for those suffering from colds and other such related ailments, dill is often added to cold and flu remedies.

 

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