Dill is an annual aromatic herb. It occurs naturally on the area around the Mediterranean up to N. Asia.

Ancient Greeks were producing a fragrance from its flowers, called «άνηθο μύρο» (pronounced “anithon myro”), and used its seeds as a wine flavoring which was called «ανήθινος οίνος» (pronounced “anithinos eonos”).  Winners of the athletics were crowned with dill flowers, while its essential oil was used as an ointment for the athletes because it was thought to relax and enhance the muscles. They also covered children’s heads with dill, to ease their sleep. Dioscorides used it as a tranquilizer.
During the middle ages, witches were using it for their spells.


Medicinal Properties::


Dill has a long standing history on medicine.
Dill’s seed infusion increases appetite, enhances digestion and has diuretic properties, while it aims milk production on lactating mothers. It has a positive effect on upset stomach, colic and vomiting, especially on children, aiming on the recovery from measles and chickenpox.
Pregnant women should not drink dill infusions, since it can cause a miscarriage.
Dill seed chewing is a remedy for bad breath.
Dill oil is used on pharmaceuticals for cough treatment, as an anticonvulsant, and to aim milk production on lactating women.


In Cooking::


Dill is used on salads, pies, pickles, fish sauces, as well as on various soups, artichokes, stuffed tomatoes, on recipes with white meats, and dishes with avgolemono sauce (an egg and lemon type of sauce common in Greek and oriental cooking).
Dill’s flavor is reminiscent of anise. It not only flavors a dish, but makes it easily digestible.   
The essential oil is used on baking and spirit production.
If you want to have some dried dill around the house, you will have to do it before it flowers.

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