Dill is an aromatic plant that is used in cooking to make different types of dishes tastier but also useful in phytotherapy thanks to its interesting properties. So what are the uses and contraindications of dill?
Dill is an aromatic plant that is used in cooking to make different types of dishes tastier but also useful in phytotherapy thanks to its excellent properties. What are they then the uses and contraindications of dill?
Anethum graveolens is a plant very similar to wild fennel used since ancient times for its healing properties in particular for its antispasmodic and digestive effect. Originally from India, this medicinal herb of the Apiaceae family is particularly used in oriental cuisine.
Index
PROPERTY OF DILL
The properties of dill are highlighted above all at the gastrointestinal level. This plant is excellent for example for those who have problems with digestion, bloating or suffering from colic and stomach cramps. Dill is also capable of fight bad breath and thanks to its diuretic power it is an interesting natural remedy for those suffering from cellulite or water retention.
Thanks to the presence of some essential oils present in dill, this aromatic herb is capable of stimulate bile and gastric juices, at the same time improving intestinal peristalsis. It also has purifying and calming qualities, if taken before bed, it helps you rest better.
Then it seems that dill also has antimicrobial and antifungal properties, therefore it could prove to be an excellent ally of our immune system.
Finally, the dill boasts anticancer properties thanks to the presence of some active ingredients called monterpenes. These substances are able to stimulate and activate the secretion of an enzyme called glutathione-S-transferase, a powerful antioxidant that would be able to neutralize some carcinogens.
USES OF DILL
Both i dried seeds that the leaves, in our country, however, the use of this aromatic herb (which tastes halfway between fennel and anise) is not very widespread, contrary to what happens in the East and in other European countries.
In Greece, for example, this aromatic and officinal herb is one of the typical ingredients for the preparation of tzatziki sauce.
Read also: TZATZIKI SAUCE: THE ORIGINAL RECIPE AND 5 VARIATIONS
Generally dill is used for flavoring pickles, flavoring fish and eggs but also vegetables (excellent in particular on potatoes), yogurt or cheeses. Given the similarity to wild fennel, there are those who use dill seeds to make bread or other homemade baked goods tastier.
With dill seeds you can also make a flavored oil (here a recipe that you can experiment with) or a liqueur to be used at the end of a meal to aid digestion.
Finally, the excellent herbal tea with dill, which can be used by those who want to promote purification and detoxification but also those seeking to reduce abdominal swelling and improve digestive processes. It is prepared in a very simple way: you need 1 tablespoon of dried seeds or dill leaves to be left to infuse in a cup of boiling water for about 10 minutes. After the time has elapsed, filter and drink as it is or by adding natural sweetener.
If you want to fight a bad breath problem, however, it might be enough chew a handful of dill seeds as needed.
Dill can also be used as beauty remedy especially for those with brittle nails. With this medicinal herb or with its crushed seeds mixed with water, compresses can be made several times a day to strengthen the nails of hands or feet.
DILL: CONTRAINDICATIONS
If used in the kitchen in small doses, dill has no substantial contraindications. A phytotherapeutic and therefore curative use, on the other hand, is not recommended only in pregnancy and breastfeeding but also in case of inflammation of the urinary tract or if you are very exposed to the sun or if you undergo treatments with ultraviolet rays.
