Dill: usage, properties, and tradition

Anethum graveolens L. belongs to the Apiaceae family (formerly Umbelliferae). Its name derives from the Greek word ‘ànetos‘ which means loose, disheveled; from the shape of the leaves that resemble those of Fennel, Coriander, and Anise.

It is an annual herbaceous plant, although in the wild, it can also behave as a biennial; it grows 40-100 cm tall. Native to the Middle East, it is cultivated worldwide, and in Italy, it is mainly found in Puglia, but it is also present in Piedmont and other regions.

Since ancient times, it has been used as a healing plant, also mentioned in the “Ebers Papyrus” (1550 BC). Roman gladiators used to massage themselves with this essence before combat.

Hildegard of Bingen recommended it for “repressing sexual urges.” Its main action, however, is on the digestive system: it is stimulating, warming, antispasmodic, vermifuge, and carminative. It is used against nervous vomiting and hiccups, it promotes lactation, and dissolves phlegm.

Dill burned with St. John’s Wort was used to ward off thunderstorms, which simply meant that its strongly aromatic strength is related to cosmic heat. (Medicinal plants; W. Pelikan)

The root is spindle-shaped, 10-30 cm long. The stems are thin, branched at the top, hollow, striated, and glabrous, light green in color. The leaves, glaucous green, are alternate, with sheaths that wrap around the stem, 3-4 pinnatisect with filiform segments. The flowers, small and with 5 yellow petals, are gathered in umbels with a diameter of 15-20 cm, each consisting of 20-40 unequal rays. Flowering occurs in June-July. The fruit, a dark brown diachene with an elliptical-oval shape, with a light lateral wing, is smooth, with slightly prominent dorsal ribs, 5-6 mm long, 3-4 mm wide, and 0.5-1.0 mm thick.

The so-called “seeds” are actually dry schizocarps.

The drug consists of dried “seeds,” whole or ground, or fresh or dried leaves and flowering tops.

Fresh or dried plant is used in cooking to flavor soups, salads, fish dishes, vegetables, sauces, etc., while whole or ground seeds are used to flavor bread, pasta, soups, and sauces.

Dill is mainly used to flavor pickled vegetables.

Its aroma is very strong, pungent, and closely resembles that of Cumin. The taste is pleasantly spicy.

Main constituents: the essential oil obtained from the fruits mainly consists of: carvone (characteristic central note) and phellandrene, which together constitute about 60%. Other important components are: dillapiole, limonene, myristicin, cymene, anethofuran, and pinene.

The essential oil is steam-distilled from the seeds or the whole plant.

Furthermore, the fruits contain about 20% fatty substances.

Activity: antispasmodic, flavoring, digestive, cholagogue and choleric, diuretic, bactericidal. The antispasmodic action is supported by carvone.

Use: hiccups, nervous vomiting, aerophagia, flatulence; coadjutant in minor sleep disturbances and infant colic (infusion). It also has galactogogue activity.

The essential oil has shown, in studies conducted on humans, the ability to modify some parameters of brain electrical activity, a modification that has been interpreted by the authors as sedative. (Kubota et al., 1992)

The European Commission recommends the use of the essential oil for spasmodic and bacterial dyspepsia, at doses of 0.1-0.3 grams/day. The oil exerts antibacterial action; eugenol exerts a strong broad-spectrum antimicrobial activity.

In Brazil, the plant is recognized for its anti-hemorrhoidal properties (infusion obtained with the aerial parts). The reduction of hemorrhoidal nodules seems to be faster the higher the concentration of carvone. The fluid extract of the fresh plant can also be used. (Freise F.W., 1938, Pharm. Zentralh.)

The use of the essential oil is not recommended during pregnancy and in children.

Salad dressings:

– 100 ml Sesame oil, 4 drops Nutmeg essential oil

– 100 ml Olive oil, 6 drops Basil essential oil, 10 drops Oregano essential oil

– 100 ml Hazelnut oil, 5 drops Dill essential oil, 3 drops Marjoram essential oil

(Essential oils dictionary; by Dr. Med. B. Rieder and F. Wollner)

Compound infusion (H. Leclerc):

Dill fruits 30 grams, Angelica fruits 20 grams, Lime tree flowering tops 50 grams.

Use a tablespoon per cup of boiling water, infuse for 15 minutes.

GIULIA  CALDARELLI