anethum graveolens


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dill

dill

Edible, common seasoning. Yellowish flat-topped flower umbrella with recognizable dill smell. Thin stringy fern-like leaves with famous dill smell and taste. Its these stringy “leaves” and seeds that are what we call “dill” to season our foods. Dill (especially the seeds) is great for digestion, stomach, gas, colic, intestinal, and urinary issues. Some say sniffing dill cured hiccups. Try juicing. Anti-spasmodic and antibacterial. Warning- do not confuse with poisonous parsley varieties.
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reported that aqueous extract of Anethum graveolens had [beta]-carotenelinoleate and DPPH free radicals scavenging activity and also normalized total antioxidant status in rat.
Phytochemical screening and pharmacological evaluation of Anethum graveolens L.
According to our histochemical studies of PNA, UEA, and DBA lectins, administration of aqueous extracts of Anethum graveolens decreases glycoconjugates with Gal/GalNAc residues in a dose-dependent manner and has no effect on glycoconjugates with [alpha]-fucose residues.
Anethum graveolens Native Habitat: Europe Plant Type: Annual Parts Used: Leaf, flower and seed
Anethum graveolens, commonly known as dill, is an annual medicinal plant with tiny yellow flowers belonging to the plant family Umbelliferae.
The Strongest repellency was exhibited in Anethum graveolens (100%), Rosmarinus officinalis (100%) and Thymus vulgaris (93.
Palabras claves: semillas, Calendula officinalis, Anethum graveolens morfologia, anatomia, humedad, germinacion, conservacion, germoplasma, almacenamiento.
Characterization of the aromatic plant samples Material Plant part Oil yield, mg/g Fresh Dried Dill, Anethum graveolens L.
Anethum graveolens, Dill (seeds)--As a popular flavoring agent, dill has a history of use as an aromatic herb and spice exceeding 2000 years.
Anethum Graveolens 6 Powdered root with water and Mentha sylvestris L.