Anethum graveolens

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Anethum graveolens
Light:Full Sun
Moisture:Mesic
Hardiness:8
Soil pH:5.6-8.4
Self Pollinated
Height:2'
Width:0.5'
Blooms:Mid Spring-Mid Summer
Native to:
Shelter
Edible Rating:PFAF Edibility RatingPFAF Edibility RatingPFAF Edibility RatingPFAF Edibility Rating
Medicinal Rating:PFAF Medicinal RatingPFAF Medicinal RatingPFAF Medicinal RatingPFAF Medicinal Rating
Tea:Yes
Poisonous

Anethum graveolens (common name: dill)

Propagation: Seed - sow April to early summer in situ and only just cover[1][2]. The seed germinates in 2 weeks if the soil is warm. A regular supply of leaves can be obtained if successional sowings are made from May to the end of June[3][1]. Autumn sowings can succeed if the winters are mild[4]. Dill is very intolerant of root disturbance and should not be transplanted because it will then quickly run to seed.

Cultivation: An easily grown plant[4], it prefers a moderately rich loose soil and full sun[5][6][7]. Requires a well-drained soil[6] and shelter from the wind[1]. Tolerates a pH in the range 5.3 to 7.8.

Dill is a commonly cultivated herb, especially in warm temperate and tropical zones. It is grown mainly for its edible leaves and seeds, though it is also used medicinally. There are many named varieties[8][9]. 'Bouquet' is an American cultivar that has a prolific production of seeds[2]. The sub-species A. graveolens sowa from India has a slightly different flavour to the type species[2]. The plant quickly runs to seed in dry weather[1]. It often self-sows when growing in a suitable position[10][7].

A good companion for corn and cabbages, also in moderation for cucumbers, lettuce and onions, but it inhibits the growth of carrots[5][11][12]. Dill reduces a carrot crop if it is grown to maturity near them[13]. However, the young plant will help to deter carrot root fly[13].

The flowers are very attractive to bees[5][11][12].

Range: W. Asia. Naturalized in Europe in the Mediterranean[14].

Habitat: Fields, waste places etc in the Mediterranean[14].

Edibility: Leaves - raw or cooked[15][4][16][5][17]. Used as a flavouring in salads etc[18][9]. The leaves lose their flavour if the are cooked for any length of time and so are best used raw or added to cooked dishes only a few minutes before the cooking is complete[19]. The leaves can be harvested at any time the plant is growing, but are best just before the plant flowers[19]. Per 100g, the plant contains 253 calories, 7.2g water, 20g protein, 4.4g fat, 55.8g carbohydrate, 11.9g fibre, 12.6g ash, 1784mg calcium, 543mg phosphorus, 48.8mg iron, 451mg magnesium, 208mg sodium, 3,308mg potassium, 3.3mg zinc, 0.42mg thiamine, 0.28mg riboflavin, 2.8mg niacin and 1.5mg vitamin B6[20].

Seed - raw or cooked. Very pungent and bitter in taste[4]. It is used as a flavouring in salads, preserves etc[15][21][16][17][22][9], its chief uses being perhaps in making dill vinegar and as a flavouring in pickled gherkins[4]. It can also be sprouted and used in breads, soups and salad dressings[9]. Per 100g, the seed contains 305 calories, 7.7g water, 14.5g fat (0.73g saturated, 124mg phytosterol and no cholesterol), 55.2g carbohydrate, 21g fibre, 6.7g ash, 1,516mg calcium, 277mg phosphorus, 16.3mg iron, 256mg magnesium, 20mg sodium, 1,186mg potassium, 5.2mg zinc, 53IU vitamin A, 0.42mg thiamine and 0.28mg riboflavin[20].

An essential oil from the seed is used as a flavouring in the food industry[22][23].

A tea is made from the leaves and/or the seeds[9].

Medicinal: Dill has a very long history of herbal use going back more than 2,000 years. The seeds are a common and very effective household remedy for a wide range of digestive problems. An infusion is especially efficacious in treating gripe in babies and flatulence in young children.

The seed is aromatic, carminative, mildly diuretic, galactogogue, stimulant and stomachic[4][17][22][24]. It is also used in the form of an extracted essential oil[25]. Used either in an infusion, or by eating the seed whole, the essential oil in the seed relieves intestinal spasms and griping, helping to settle colic[26]. Chewing the seed improves bad breath[26]. Dill is also a useful addition to cough, cold and flu remedies, it can be used with antispasmodics such as Viburnum opulus to relieve period pains[26]. Dill will also help to increase the flow of milk in nursing mothers and will then be taken by the baby in the milk to help prevent colic[26].

Usage: The seed contains up to 4% essential oils[19]. It is used in perfuming soaps[4], medicines and as a food flavouring[19].

Some compounds of dill (d-carvone is mentioned as one of them), when added to insecticides, have greatly increased the effectiveness of the insecticides[20].

Pollinators: Bees

Soil: Can grow in light and medium soils.

Drainage: Prefers well drained soil.

In Leaf: Late Spring-Late Fall

Seed Ripens: Mid Summer-Late Summer

Flower Type: Hermaphrodite

Known Hazards: Dill is said to contain the alleged 'psychotroph' myristicine[20]. There are also reports that dill can cause photosensitivity and or dermatitis in some people[20].

Also Known As: Peucedanum graveolens.

Links

References

  1. ↑ 1.0 1.1 1.2 1.3 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
  2. ↑ 2.0 2.1 2.2 Bown, Deni. Royal Horticultural Society Encyclopaedia of Herbs and Their Uses. Dorling Kindersley, 1995.
  3. ↑ Polunin, Oleg. Flowers of the Mediterranean. Hogarth Press, 1987.
  4. ↑ 4.0 4.1 4.2 4.3 4.4 4.5 4.6 Grieve, Margaret. A Modern Herbal. Penguin, 1984.
  5. ↑ 5.0 5.1 5.2 5.3 Hylton, Josie and William Holtom. Complete Guide to Herbs. Rodale Press, 1979.
  6. ↑ 6.0 6.1 Vilmorin-Andrieux. The Vegetable Garden. Ten Speed Press.
  7. ↑ 7.0 7.1 RHS. The Garden Volume 112. Royal Horticultural Society, 1987.
  8. ↑ Brouk, Bohuslav. Plants Consumed by Man. Academic Press, 1975.
  9. ↑ 9.0 9.1 9.2 9.3 9.4 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.
  10. ↑ Thompson, Robert. The Gardener's Assistant. Blackie and Son, 1878.
  11. ↑ 11.0 11.1 Philbrick, Helen and Richard Gregg. Companion Plants. Watkins, 1979.
  12. ↑ 12.0 12.1 Riotte, Louise. Carrots Love Tomatoes. Garden Way, 1978.
  13. ↑ 13.0 13.1 Allardice, Pamela. A-Z of Companion Planting. Cassell Publishers, 1993.
  14. ↑ 14.0 14.1 Polunin, Oleg. Flowers of Europe. Oxford University Press, 1969.
  15. ↑ 15.0 15.1 Hedrick, Ulysses. Sturtevant's Edible Plants of the World. Dover Publications, 1972.
  16. ↑ 16.0 16.1 Launert, Edmund. Edible and Medicinal Plants. Hamlyn, 1981.
  17. ↑ 17.0 17.1 17.2 Lust, John. The Herb Book. Bantam Books, 1983.
  18. ↑ Corbetta, Francisco. The COmplete Book of Fruits and Vegetables. 1985.
  19. ↑ 19.0 19.1 19.2 19.3 Phillips, Roger. Herbs. Pan Books, 1990.
  20. ↑ 20.0 20.1 20.2 20.3 20.4 Duke, James and Edward Ayensu. Medicinal Plants of China. Reference Publications, 1985.
  21. ↑ Chiej, Roberto. Encyclopaedia of Medicinal Plants. MacDonald, 1984.
  22. ↑ 22.0 22.1 22.2 Uphof, Johannes. Dictionary of Economic Plants. Weinheim, 1959.
  23. ↑ Tanaka, Tyōzaburō. Tanaka's Cyclopaedia of Edible Plants of the World. Keigaku Publishing, 1976.
  24. ↑ Mills, Simon. The Dictionary of Modern Herbalism.
  25. ↑ Manandhar, N. Medicinal Plants of Nepal Himalaya. Department of Medicinal Plants, 1993.
  26. ↑ 26.0 26.1 26.2 26.3 Chevallier, Andrew. The Encyclopedia of Medicinal Plants. Dorling Kindersley, 1996.


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