Dill - dried leaf - 1000g (1kg)

Plant description

A species of plant belonging to the Apiaceae family. It probably comes from southwestern Asia. It was cultivated in Europe in ancient times. Currently, it is no longer in the wild, only in the cultivation, and is grown all over the world.

Properties

- herbal raw material: the whole plant with particular regard to leaves and seeds. All parts of the plant contain essential oil, including Carvone, Felandren, Limonene. The plant also contains flavonoids and coumarins. Fennel is very rich in mineral salts, calcium, iron, phosphorus, provitamin A, vitamin D, E, K, B1, B2, B6, B12, H, very large amounts of vitamin

- infusion of leaves or seeds has a slightly calming effect, has a positive effect on the digestion process and gently reduces blood pressure

- used internally as a medicine against spikes, digestive problems and insomnia caused by it, flatulence, unpleasant smell from the mouth, lack of food for breastfeeding mothers, in insomnia and upper respiratory tract

- externally fruit compresses used for eye diseases and purulent skin infections as an antiseptic

- a commonly grown spice plant.

- young shoots - so-called dill is an addition to salads, boiled potatoes, stuffed eggs, cottage cheese, hot soups and coolers, herb butter, crayfish, crabs, snails, and fish

- fennel shoots with umbel are an important ingredient when pickling cucumbers and peppers and as an ingredient in herbal vinegars