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CULTURAL AND WILD PLANTS
Dill fragrant (dill garden). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Dill fragrant (dill garden), Anethum graveolens. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: anethum Family: Apiaceae (Umbelliferae) Origin: Southern Russia, Mediterranean, Western Asia. Area: Dill odorous is common in many countries, used as a spice and medicinal plant. Chemical composition: Dill contains essential oils, vitamins, microelements (iron, potassium, calcium, magnesium, manganese, copper), sugars and other biologically active substances. Economic value: Dill is used as a spice in cooking, as well as a medicinal and aromatic plant. Legends, myths, symbolism: In ancient mythology, dill was considered a sacred plant and was used in religious ceremonies. It was believed that the plant has magical properties and can bring good luck and prosperity. In symbolism, dill is associated with purity and innocence. The plant is believed to help cleanse the mind and body of negative energies and bring light and clarity to life. In folk customs, dill was used to expel evil spirits and protect against harmful influences. It was believed that the plant helps provide protection from negative energy and attract good luck.
Dill fragrant (dill garden), Anethum graveolens. Description, illustrations of the plant Dill, Anethum graveolens L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
An annual herbaceous plant up to 1,5 m high. The stem is erect, round. Leaves are pinnately dissected with filiform segments, long-petiolate. The flowers are small, yellow, collected in an umbrella. The fruit is a flat two-seeded dark brown color. Blooms in June - July. Dill is native to the Mediterranean. It has been known since time immemorial as a spicy and medicinal plant. It is still found in the wild in southern Europe. Now dill is grown everywhere. Dill is cold-resistant, photophilous and demanding on moisture, but its excess negatively affects the content of essential oil in raw materials. The plant is responsive to fertilizers, especially organic ones. Sow it in early spring or late autumn. The depth of planting seeds in the soil is 2-3 cm. Care of crops is reduced to loosening and weeding. Dill greens are harvested 25-30 days after germination. For pickling and pickling vegetables, dill is usually sown in the aisles of other crops as a compactor. It is harvested during flowering, when seeds begin to form. Herbs and dill seeds contain an essential oil that gives the plant a strong spicy smell and taste. In addition, the leaves contain a large amount of vitamin C, carotene, iron; found vitamins B1 and B2, PP, folic acid, minerals (potassium, calcium, phosphorus), flavonoids, enzymes, phytoncides, etc. For medicinal purposes, stems with leaves and dill seeds are used. In folk medicine in many countries, an infusion of seeds is used as a diuretic and expectorant, as well as an analgesic for intestinal colic. Its laxative effect is known. An infusion of seeds and leaves is used externally for pustular diseases of the skin of the face. Dill greens stimulate appetite and stimulate milk production in nursing mothers. Dill is eaten fresh and dried; it flavors and improves the taste of dishes. Fresh leaves are added to salads, vinaigrette, meat, vegetable and fish dishes, and eaten separately. Dill stalks are used as a spice in salting vegetables, and the fruits are used to flavor bread, vinegar and marinades. Dill is stocked up for the winter, salting it in jars or drying it in the air. Dill essential oil is used in the food and perfume industry. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Dill fragrant, Anethum graveolens. Description of the plant, area, cultivation, application
An annual cross-pollinating plant of the umbrella family 40-160 cm in height. Stem erect, round, smooth. Leaves pinnately dissected with subulate lobules. The stem and leaves are green and strongly fragrant. The root is taproot, highly branched, penetrates the soil by 25-35 cm. Bisexual small yellow flowers are collected in an inflorescence - a complex umbrella. The fruit is a two-seeded broadly elliptical shape, consisting of two semi-seeds. The seeds are flat-oval, dark gray or brown in color, with a light bordering lionfish. Homeland dill - Persia and East India. In the wild, fragrant dill grows in North Africa, Asia Minor, Iran, and India. Cultivated and wild in Central and Atlantic Europe, the Balkans, almost throughout Europe, the Caucasus, Central Asia, North America. In culture, it has been known since antiquity as one of the best aromatic plants. It has been grown in European countries since the XNUMXth century. Dill is a cold-resistant plant. Its seeds begin to germinate at 3-5°, and seedlings easily tolerate spring frosts. It grows on different soils, but it is better on loose chernozems, as well as humus-rich sandy and light loamy soils. Photophilous, responsive to fertilizer.
According to the chemical composition, dill fruits are distinguished by a high content of essential oil. The essential oil is mobile, colorless or slightly yellowish with a herbaceous-spicy typical dill smell with a floral-green note. Its main component (up to 50%) is carvone, and the main component of the essential oil of the leaves is phellandrene. The oil has a high antimicrobial activity. In addition to the essential oil, the fruits contain 15-18% fatty oil, 14-15% protein. When cooking broths and stewing meat, dill greens are put 5-10 minutes before the end of cooking. Greens and dill fruits are used for flavoring fillings, tea, vinegar, for pickling cucumbers, tomatoes, preparing marinades and sauerkraut. The fruits are used to flavor bread. On dill infusion, you can cook noodles. To do this, fresh dill should be finely chopped, pour a large amount of water and leave for 2 hours. The dough mixed with this infusion acquires a pleasant aroma. For pickling cucumbers, dill is harvested during seed ripening. Currently, dill essential oil is also used. In folk medicine, a decoction of the fruit is used for diarrhea, liver diseases, high blood pressure; a decoction of fruits and herbs - with inflammation of the bladder. Lotions from the infusion of dill are used for eye diseases and pustular skin lesions. Cultivation. Any vegetable crop can be a precursor for dill propagation, and it is better to sow it between rows of cucumbers. Therefore, the ground for it should not be specially prepared. Dill seeds can be sown in late fall or early spring. They are embedded in the soil to a depth of 2-3 cm. They germinate at a temperature of 3-5 ° C. When sown with dry seeds, seedlings appear in 12-14 days. Dill blooms in July, seeds ripen in August. Plant care consists of steaming, loosening and watering. In the spring, after germination, nitrogen fertilizers are applied - 10 g / m2. In the phase of real leaves, the plant is thinned out, leaving a distance of 8-10 cm between them, and fed with phosphorus and potash fertilizers at the rate of 10-15 g/m2. During the growing season, you can remove the dill several times and always have fresh herbs on the table. For daily use, dill is harvested at a young age, with a plant height of 20-35 cm. The cut stems, after separating the leaves from them, are cut into pieces 5-7 cm long and dried separately from the leaves. The greens are dried, spreading out in a thin layer in the shade, turning over from time to time. Dry leaves are stored in a tightly closed container, dried green stems are stored in plastic bags. For pickling cucumbers, sauerkraut and other pickles, dill is harvested after flowering during seed ripening, when 60-70% of them become brown in color. Cut plants are tied in small sheaves and left to ripen. Dried stems with seed umbrellas are threshed. Store in a dry, well-ventilated area. Authors: Yurchenko L.A., Vasilkevich S.I. Dill odorous, Anethum graveolens L. Botanical description, distribution, chemical composition, features of use
Celery family - Apiaceae. An annual plant, hairless, with a strong spicy smell, 30-80 cm high. Stem solitary, erect, slightly branched. The leaves are thrice-four-pinnate, their lobules are filiform. Umbrellas are large, 20-50-ray. The flowers are yellow. The fruits are elongated, yellowish. Blooms in June - July. The fruits ripen in July - August. It grows wild in Asia Minor, North Africa, Iran, the Himalayas. Cultivated everywhere. All parts of the plant contain essential oil, which gives them a specific smell, flavonoids. Especially a lot of essential oil in the fruits of dill (2,5-4%). The yield of oil from the herbaceous parts of the plant is 0,56-1,5% (by dry weight). Essential oil is a light yellow liquid with a pleasant, very delicate smell, reminiscent of the smell of cumin. The main component of fruit oil is D-carvone (30-50%); in addition, the oil contains D-limonene, alpha-phellandrene, alpha-pinene, dipentene, dihydrocarvone. The oil from the herbaceous parts of dill is a slightly greenish liquid with a dill smell. The main component of the essential oil from the herb is D-alpha-phellandrene, the content of carvone reaches only 15-16%. In addition, the oil contains limonene, dillapiol, myristicin, alpha-pinene, camphene, n-octyl alcohol. Dill fruits contain 15-18% fatty oil and 14-15% proteins. The composition of the fatty oil includes petroselinic acid (25%), oleic acid (35), palmitic acid (65) and linoleic acid (46%). Dill leaves contain ascorbic and nicotinic acids, carotene, thiamine, riboflavin, as well as flavonoids - quercetin, isorhamnetin and kaempferol, carbohydrates, pectin substances, a set of mineral salts (iron, potassium, calcium, phosphorus, etc.). Dill has a strong spicy refreshing taste and smell. Used fresh, dried or salted. For canning vegetables, preparing fragrant vinegar, dill is used in the flowering or fruiting phase. Dried dill is used in various mixtures of spices and for cooking. Green dill should not be boiled as it loses its characteristic taste. Young dill leaves are used as a flavoring aromatic seasoning for hot and cold dishes, salted and dried for future use; greens and fruits - for flavoring confectionery, tea, marinades, pickles, sauerkraut. Dill essential oil is widely used in the food, canning, alcoholic beverage and soap industries. Dill gives the products a wonderful aroma and a specific taste. Due to the presence of essential oil and a diverse set of vitamins and minerals, dill consumption enhances the secretion of the digestive glands, the motility of the digestive tract, increases appetite, and helps to normalize the metabolism in the body. Therefore, it is desirable to use dill greens in dietary nutrition for obesity, diseases of the liver, gallbladder, kidneys, anacid gastritis, and flatulence. If you add a little dill to the water where potatoes are boiled, then it will be tastier and healthier. The plant contains phytoncides and, when pickling vegetables, not only gives them a specific taste, but also protects them from mold and spoilage.
Dill is widely used in medicine. The drug "Anetin" (dry extract), which has an antispasmodic effect, was obtained from the fruits. It is used for the treatment of chronic coronary insufficiency, for the prevention of angina attacks, for neurosis accompanied by coronary spasms, as well as for spastic conditions of the muscles of the abdominal organs. An infusion of leaves and stems is used for hypertension of I and II degrees and as a diuretic. Seeds and essential oil of dill act as a carminative, sedative and antispasmodic, enhance the secretion of the digestive glands, increase the motility of the digestive tract, resulting in improved digestion, appetite, relieve spasms of smooth muscles during colic, and also have a sedative effect. The essential oil moderately irritates the secretory cells of the bronchial glands, as a result of which the secretion of bronchial mucus is facilitated. It is also used to obtain dill water, used for flatulence and gastric colic in children. An infusion of seeds and essential oil is used internally as an antihemorrhoidal agent and externally as a wound healing agent and for allergic itching of the skin. In cosmetics, it is recommended to use an infusion of dill leaves in the form of lotions on inflamed and reddened eyes from fatigue. Dill (Anethum segetum (Alef.) Scham.) is cultivated in Armenia and Azerbaijan. The seeds contain an essential oil used in canning and confectionery industries, as well as in perfumery and soap making. Young leaves and stems contain 0,15% essential oil, they are used in marinades, pickles. Fresh leaves are used as a seasoning for soups, gravies, sauces, salads, meat and other dishes. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Dill, Anethum graveolens L. Classification, synonyms, botanical description, nutritional value, cultivation
Synonyms: A. arvense Salisb., A. Sowa Roxb., Selinum Anethum Crantz, S. graveolens Vest., Pastinaca graveolens Bernh., P. anethum Spreng., Ferula graveolens Spreng., F. marattophylla Walp., Angelica graveolens Steud., Peuseda pit Sowa Kurz. Names: white. crop; Az. sew, sew; arm. summit; cargo, kama; German Dill, Dillfenchel, Dyl, Till, Ille, Hochkraut, Gurkenkraut, Kiimerlingskraut, Umorkenkraut; Goal. dill; dates dild; Swede, dill; English dill, common dill; fr. aneth, aneth odorant; Spanish eneldo; port, endro; it. aneto; rp. to aneth; Slovenian koper; Serb, kopar, mirodjija; Czech koprzahradni, kopor; Polish koperek, koper ogrodowy. An annual naked plant, with a strong spicy smell, green. The root is thin, fusiform, branched. The stem is erect, round in section, branched, 1-1,2 m high. The leaves are triple-pinnately dissected, ovate in outline, the lobes of the last order are linear-filamentous. The lower leaves are on short petioles, at the base expanded into a membranous sheath. The upper leaves are sessile on the sheaths, smaller and less dissected. Umbrellas 30-50-beam; the rays are almost equal in length. Petals are yellow. Fruits are ovoid or broadly elliptical, flat, 3-5 mm long, 1,5-3,5 mm wide; lateral ribs are widened in the form of a thin straw-yellow edge. N. A. Shamsheva, on the basis of studying various forms of dill collected by expeditions of the All-Union Institute of Plant Growing, divides the combined species of Anethum graveolens L. into three independent species. 1. A. hortorum (Alef.) Sham. Seeds are round-elliptical in shape, with a border. Their length is from 3,5 to 6 mm, width - 1,8-2,6 mm. Plant height from 100 to 140 cm. The leaves are large, up to 32 cm long. Umbrellas are mostly large, up to 30 cm in diameter, strongly concave, multi-beam, up to 60 umbrellas in one umbrella. The species is distributed in the south of Europe, in Germany, France, England, the Czech Republic, Abkhazia, Azerbaijan, and the Far East. It is found in Iran, Asia Minor, Afghanistan, Western China. 2. A. segetum (Alef.) Sham. Seeds are oval, sometimes tapering towards one end, from 2,5 to 4 mm long and 1,5-1,8 mm wide; without a border, less often with a small border. Plants 115-160 cm high, with pressed branches. Leaves with densely spaced, short segments; upper leaves with less numerous, sparsely spaced medium-sized segments. Umbrellas are small (6 cm across), flat or slightly convex; rays in an umbrella 15-25. Corolla yellow or bright yellow. Cultivated in Armenia and Azerbaijan. This species is subdivided by N. A. Shamsheva into three varieties. 3. A. sowa Roxb. Seeds are narrow, 4-5 mm long, 1,2-1,5 mm wide, without border. Plants are undersized (30-55 cm in height); umbrellas are small or medium, with a few (10 - 20) rays. Widespread in India. In fact, there are no varieties of dill, except for the selection from the local populations of dill in Abkhazia, made at the Maikop experimental station. This dill, which is distinguished by its large foliage, was given the name Sukhumi (Abkhazian). Dill is a cold-resistant plant, so it is sown both in early spring and before winter. Seeds ripen 90 days after sowing, and greens can be consumed after 25-30 days. In order to have a young, not hardened dill, its precocity is used, and during the summer it is sown several times (in winter - in greenhouses). It is sown in a tape method (8-9-line tapes) with a distance between the tapes of 50 cm, and between the lines - 10 cm. The seeding rate is 20-25 kg/ha. The leaves and young shoots of dill are used in food as a spice. Dill is usually used as a spice when pickling cucumbers. Dill leaves are rich in vitamins: 100 g of them contains 6,25 mg of vitamin A, 0,14 mg of vitamin B and 135-170 mg of vitamin C. Author: Ipatiev A.N.
Dill (garden dill), Anetum graveolens L. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
Synonyms: koper, kopior, creep, crop, okrip, okrop, timon, tsap. An annual plant of the umbrella family (Umbelliferae), 40-120 cm tall. Stem solitary, branched, with alternate, thrice- or four-pinnately dissected leaves; leaf lobes are linear-filamentous, the lower ones on petioles, at the base expanded into broadly membranous sheaths, up to 2 cm long; upper sessile on sheaths, smaller, filiform, less dissected. The inflorescence is located on the tops of the stems in the form of a complex umbrella up to 15 cm in diameter. The fruit is an ovoid or broadly elliptical grayish-brown two-seeded seed. Blooms in June-July. Range and habitats. It grows wild in Asia Minor, North Africa, Iran, the Himalayas. As a cultivated and weed plant - everywhere on all continents. Chemical composition. Dill leaves contain ascorbic and nicotinic acids, carotene, thiamine, riboflavin, as well as flavonoids - quercetin, isorhamnetin and kaempferol, carbohydrates, pectin substances, a set of mineral salts (iron, potassium, calcium, phosphorus, etc.). Dill fruits contain 15-18% fatty oil and 14-15% proteins. The composition of the fatty oil includes petroselinic acid (25%), oleic acid (35), palmitic acid (65) and linoleic acid (46%). All parts of the plant contain essential oil, which gives them a specific smell, flavonoids. Especially a lot of essential oil in the fruits of dill (2,5-8%). Essential oil is a light yellow liquid with a pleasant, very delicate smell, reminiscent of the smell of cumin. The main component of fruit oil is D-carvone (30-50%); in addition, the oil contains D-limonene, alpha-phellandrene, alpha-pinene, dipentene, dihydrocarvone. The oil from the herbaceous parts of dill is a slightly greenish liquid with a dill smell. The main component of the essential oil from the herb is D-alpha-phellandrene, the content of carvone reaches only 15-16%. In addition, the oil contains limonene, dillapiol, myristicin, alpha-pinene, camphene, n-octyl alcohol.
Application in medicine. Dill infusion has an antispasmodic effect on the intestines, reduces its peristalsis, increases diuresis. Dill seed is used as an infusion for flatulence and as an expectorant. A tablespoon of the seed is poured into a glass of boiling water, insisted for 10-15 minutes, filtered, taken orally in a tablespoon 3-6 times a day 15 minutes before meals. Often, dill seed is taken as a mild diuretic. When treating with dill, it is recommended to take a break after 5-6 days for 2-3 days. The use of dill in food, as well as treatment with its preparations, is contraindicated in people with low blood pressure. Other uses. Dill has a strong spicy refreshing taste and smell. Used fresh, dried or salted. For canning vegetables, preparing fragrant vinegar, dill is used in the flowering or fruiting phase. Dried dill is used in various mixtures of spices and for cooking. Young dill leaves are used as a flavoring aromatic seasoning for hot and cold dishes, salted and dried for future use; greens and fruits - for flavoring confectionery, tea, marinades, pickles, sauerkraut. The plant contains phytoncides and, when pickling vegetables, not only gives them a specific taste, but also protects them from mold and spoilage. Dill essential oil is widely used in the food, canning, alcoholic beverage and soap industries. Dill serves as a seasoning for soup, put it when pickling cucumbers, in ancient times it was considered a beautiful plant, and its "kitchen" smell is not inferior to the aroma of roses. Various extracts from greens and dill seeds are widely used for the preparation of perfumery and cosmetic compositions. Fatty and essential oils from dill seeds, alcohol, oil and carbon dioxide extracts are added to creams, colognes, and toothpaste. In cosmetics, it is recommended to use an infusion of dill leaves in the form of lotions on inflamed and reddened eyes from fatigue. Authors: Turova A.D., Sapozhnikova E.N. Dill. Application in cosmetology
A small amount of dill herb is poured with boiling water and allowed to stand for 15-20 minutes. Cotton swabs are soaked in the steam, which are applied to the eyes to relieve fatigue, redness, and swelling under the eyes. Author: Reva M.L.
Dill fragrant (dill garden), Anethum graveolens. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Dill fragrant (dill garden), Anethum graveolens. Tips for growing, harvesting and storing
Dill odorous, or garden dill, is a fragrant herb that is often used in cooking. Tips for growing, harvesting and storing: Cultivation:
Workpiece:
Storage:
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