Dill is a herb used in cooking and in herbal medicine. During the Middle Ages dill was used to defend against witchcraft and enchantments. This herb is used in almost every continent on the planet in some capacity, and although it is called many different things, it serves similar purposes in much of the world cuisine.
Dill is best when used fresh as it loses its flavor rapidly if dried; however, freeze-dried dill leaves retain their flavor relatively well for a few months.
Dill's unique health benefits come from two types of healing components: monoterpenes, including carvone, limonene, and anethofuran; and flavonoids, including kaempferol and vicenin and it is a good source of vitamin A.
Dill is used for digestion problems including loss of appetite, intestinal gas (flatulence), liver problems, and gallbladder complaints and urinary tract disorders, including kidney disease and painful urination.
Other uses for dill include treatment of fever and colds, cough, bronchitis, hemorrhoids, infections, spasms, nerve pain, genital ulcers, menstrual cramps and sleep disorders.
Dill seed is sometimes applied to the mouth and throat for pain and swelling (inflammation).
Benefits of using dill include:
- Helps to protect against free radicals and carcinogens
- Acts as an antibacterial agent
- Helps to prevent osteoporosis
Note: When applied to the skin, dill can sometimes cause skin irritation. Fresh dill juice can also cause the skin to become extra sensitive to the sun and therefore it can increase the risk of sunburn.
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