Dill is an annual herbaceous spicy-flavoring plant from the umbrella family. According to various sources, his homeland is Persia, East India or Egypt. Dill fruits are harvested as they ripen. The smell is fragrant, peculiar, the taste is sweetish-spicy.

It would not be an exaggeration to say that dill is the main spice in Russian cuisine. And yet – absolutely everything is used in this plant – both the leaves that refresh dishes, and the inflorescences (“umbrellas”) – they are great for soups and seamings, and the seeds that give a special taste to homemade tinctures.

Chemical composition:

Dill leaves contain ascorbic and nicotinic acids, carotene, thiamine, riboflavin, as well as flavonoids – quercetin, isorhamnetin and kaempferol, carbohydrates, pectin substances, a set of mineral salts (iron, potassium, calcium, phosphorus, etc.). The fruits of dill contain 15-18% fatty oil and 14-15% proteins. The composition of the fatty oil includes petroselinic acid (25.35%), oleic acid (65.46), palmitic acid (3.05) and linoleic acid (6.13%).

All parts of the plant contain essential oil, which gives them a specific smell, flavonoids. Especially a lot of essential oil in the fruits of dill (2.5-8 [source not specified 981 days]%). Essential oil is a light yellow liquid with a pleasant, very delicate smell, reminiscent of the smell of cumin. The main component of fruit oil is D-carvone (30-50%); in addition, the oil contains D-limonene, α-phellandrene, α-pinene, dipentene, dihydrocarvone. The oil from the herbaceous parts of dill is a slightly greenish liquid with a dill smell. The main component of the essential oil from the herb is D-α-phellandrene, the content of carvone reaches only 15-16%. In addition, the oil contains limonene, dillapiol, myristicin, α-pinene, camphene, n-octyl alcohol.

Pharmacological properties:

Due to the presence of essential oil and a diverse set of vitamins and minerals, the consumption of dill enhances the secretion of the digestive glands, the motility of the digestive tract, increases appetite, and helps to normalize the metabolism in the body. Therefore, it is desirable to use dill greens in dietary nutrition for obesity, diseases of the liver, gallbladder, kidneys, anacid gastritis, and flatulence.

Dill in cooking:

Dill has a strong spicy refreshing taste and smell. Used fresh, dried or salted. For canning vegetables, preparing fragrant vinegar, dill is used in the flowering or fruiting phase. Dried dill is used in various mixtures of spices and for cooking.

Young dill leaves are used as a flavoring aromatic seasoning for hot and cold dishes, salted and dried for future use; greens and fruits – for flavoring confectionery, tea, marinades, pickles, sauerkraut. The plant contains phytoncides and, when pickling vegetables, not only gives them a specific taste, but also protects them from mold and spoilage.

Dill essential oil is widely used in the food, canning, alcoholic beverage and soap industries.

Contraindication:

The use of dill in food, as well as treatment with its preparations, is contraindicated in people with low blood pressure.