INDIAN SPICES : DILL - A SOOTHING SPICE

Dill (also known as ANETHUM SOWA) is a green leafy vegetable and a culinary herb. The single stalks spring up to a height of one metre.

Medicinal Dill leaves are stimulant. They are useful in increasing secretion and discharge of urine and in counteracting spasmodic disorders. They are soothing and calming medicine and help to improve the functional activity of the stomach.

Best Uses The seeds are used as a substitute for Caraway seeds, as a flavouring in curry powder and medicinally as a source of dill-water, specially Useful for flatulence in babies. The green plant is used fresh as a flavouring for soups, sauces and other culinary purposes. The leaves can be added to vegetables salads. Leaves and seeds both can be used when making pickles or chutneys and cool summer drinks. This culinary herb is also a natural preservative, and in the days before refrigeration, vegetables were often pickled in vinegar or brine to preserve them. With dill added, they lasted even longer. Dill owes its preservative action to its ability to inhibit the growth of several bacteria.

Major Precautions In sensitive persons, ingesting dill might cause skin rash, but the leaves, seeds and seed oil are generally considered non-toxic. If any skin irritations develops, its use should be discontinued. It would be advisable for the expectant mothers to use this spice in small quantities daily as its excessive use may cause abortions.

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