Dill

Dill, also known as "pickleweed", is an annual herbaceous plant belonging to the Apiaceae family. It is distinguished by its soft, feathery green leaves and small seeds with a fragrant aroma and characteristic flavor that combines sweetness and pungency. Dill is widely used in many cuisines around the world, especially in European and Middle Eastern cuisine, and is used fresh or dried to add a distinctive flavor to various dishes. Dill contains essential oils rich in carvone, which give it its characteristic aroma and flavor. It also contains other compounds such as flavonoids and coumarins, which have antioxidant and anti-inflammatory properties.

Uses:

• Kitchen:

• Fresh leaves are used in salads, soups, sauces, fish and meat.

• The seeds are used as a spice in many dishes, especially in pickles, bread and cheese.

• The seeds are also used in making some types of desserts and drinks.

• Traditional medicine:

• Helps improve digestion and relieve bloating and gas.

• Used to calm the nerves and relieve stress and anxiety.

• Helps treat insomnia and improve sleep.

• Supposed to improve lactation in nursing mothers.

• Applied topically to relieve itching and skin irritations