Dill Weed Cut

Botanical Name:  Anethum graveolens

Common Name:

• English:  Dill
• Also, known as: Aneth, Encido, Aneto odoroso, adas

Habitat: Southwestern Asia and southern Europe

Origin: Egypt

Harvested: Cultivated

Parts Used: Leaves or Whole Plant                                                 

General Information:

Dill weed is the whole plant with finely divided aromatic leaves, small flowers, and immature fruits; that is also known as Dill Seed. Dill seed can be used fresh or dried.1 Dill Seed are the small dry schizocarps, up to ¼ in long that split into two flat, elliptic, single-seeded mericarps at maturity. They are brown with a lighter- colored edge. Dill is grown as an annual crop and requires cool temperatures. The plant an erect, fennel-like annual or biennial herb. It was regarded as a symbol of vitality in Roman times. Dill fruits are used as a spice in North African meat dishes and in traditional Scandinavian crayfish or salmon. The Dill name is derived from the old Norse word “dilla”, that mean, lull, or soothe.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanical. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
• You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.