Dill

Synonym(s)

Anethum gravolens; Cucumber herb; Dille

Definition
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Anethum gravolens, also called dill, is a spice plant of the genus Anethum within the family Apiaceae (umbelliferae) and grows over 1 m high. Its original distribution area is in the Near East, but today the plant is cultivated worldwide. Cylindrical, grooved stem, three to four pinnately lobed leaves, yolk-yellow flowers, flowering June to August. Broadly elliptical, nearly round, flat and narrowly winged cleft fruit that breaks into two ovoid to oval, yellowish brown to dark brown partial fruits when ripe.

Dill herb is used in the production of fish and sour preserves, dill leaves and dill umbels are used as a spice, for example when pickling sour cucumbers, dill fruits are used for seasoning, have a digestive and flatulence stimulating effect.

The essential oil extracted from the dill fruits is used in stomach liquors and liqueurs as a digestive.

Used for centuries in traditional Asian medicine for the treatment of diabetes and cardiovascular diseases, hypolipidemic and hypoglycemic effect.

General information
This section has been translated automatically.

Dill is an annual and herbaceous plant that grows to a height of between 30 and 75 cm, rarely up to 120 cm. The plant has a strong aromatic scent and is light green to green-turquoise in color. The stems of the plant grow upright and branch out at the top. In contrast to the upper leaves, the lower leaves are strongly dissected and larger.

The large inflorescences consist of 15 to 30-rayed double umbels, rarely up to 50-rayed. They have a diameter of between 5 and 15 cm with up to 25 small umbels (diameter between 3 and 5 cm) and 15 to 25 flowers. The fruits usually ripen between July and September.

Anethum gravolens (dill) is the parent plant of Anethi fructus

Cosmetics: Dill extracts are used in cosmetic formulations under the INCI name Peucedanum graveolens extract. They have a stimulating effect on the skin.