Fresh dill weed or dried dill herb used in Persian cooking
Dill Weed ~ Shivid
Anethum graveolens - family Apiaceae (Parsley)
Dill leaves are wispy and fernlike and have a soft, sweet taste. Dill oil is extracted from almost all part of the dill plant, including the seed, stem and leaves.
Dried dill seeds are light brown in color and oval in shape, featuring one flat side and one convex ridged side. The seeds are similar in taste to caraway, featuring a flavor that is aromatic, sweet and citrusy, but also slightly bitter. Oil extracted from dill seeds is used in the manufacturing of soaps and other hygiene products.
Dill is native to southern Russia, western Africa and the Mediterranean region.
Properties and Applications:
The name "dill" comes from Old English dile, thought to have originated from a Norse or Anglo-Saxon word dylle, meaning "to soothe or lull,". The plant having the carminative property of relieving gas.
A carminative, is an herb or preparation that either prevents formation of gas in the gastrointestinal tract or
facilitates the expulsion of gas, thereby combatting flatulence.
Dill has anti-oxidant properties which qualify it as a "chemoprotective" food, much like parsley. It can help neutralize particular types of carcinogens such as the benzopyrenes associated with cigarette smoke, charcoal grill smoke and the smoke produced by trash incinerators.
The active component in dill also provides protection agains bacterial infections, similar to the benefit provided by garlic.
Dill as a very good source of calcium which is important for reducing bone loss associated with natural aging. Dill is also a good source of dietary fiber and minerals such as manganese, iron and magnesium.