* Please Note: This information is based partly on Traditional Medicine which uses natural materials to support health. This information has not been evaluated or approved by the FDA. These statements have not been evaluated by the Food and Drug Administration (FDA). These products are intended to support general well being and are not intended to treat, diagnose, mitigate, prevent, or cure any condition or disease. If conditions persist, please seek advice from your medical doctor.
Description
Dill is yet another of that race of umbellifers, similar yet distinct, that makes a collection of herbs so interesting. Visually dill is very much like a slender fennel with its filigree of leaves and flat heads of dull yellow flowers. But distinct from fennel's short-lived perennial habit, the annual plant is normally unbranched until the umbels are reached. It needs to be grown therefore as a clump, the seeds sown in situ in March or April. Thinned to 6 inches apart each way, they are then robust enough to hold each other up. As a natural weed of Mediterranean cornfields it needs the help its fellows can give.
Dill is still a constituent of gripe-water for young children's use but it is as a common flavouring that the leaves, fresh or dried, and the seeds come into their own: it is quite distinct. Dill-flavoured cucumbers are commonly enjoyed yet it is forgotten that the original combination was less for the taste than for the herb to "correct their windiness". Adult gripe-water therefore.
Dill Anethum graveolens or Peucedanum graveolens (Dillweed, Dillseed)
Medicinal Usage
Dill seeds were used to make a cordial to relieve digestive problems, flatulence, stomach cramps, headaches and insomnia. Dill or gripe water was prescribed to alleviate colic in babies. Like the ancient Greeks, Culpeper recommended the herb to "stayeth the hiccough, being boiled in wine". During medieval times the seeds were chewed to freshen the breath, and to allay hunger pains (especially during long church services). The herb was also administered to nursing mothers to promote the flow of milk.
Culinary Usage
Dill leaves and dried seeds were used for flavouring vinegars and cooked dishes, particularly fish. The leaves were added to salads and sauces, or used as a garnish. The herb was also used as pickling spice for cucumbers and gherkins. The seed is more pungent than the leaves.
Miscellaneous
A native of southern Europe and the eastern Mediterranean, dill was probably introduced into Britain by the Romans, and was listed by Aelfric. Its name is derived from the Norse dilla, or the Anglo-Saxon dylle, both meaning to lull, or soothe. During the Middle Ages the herb was added to love potions and to witches spells, or hung up in a house as protection against the "evil eye". It was also used to perfume soap and cosmetics.
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Directions
Take 1 capsule, 3 times daily, with meals.
Additional Information
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These statements have not been evaluated by the Food and Drug Administration (FDA). Products are intended to support general well being and are not intended to treat, diagnose, mitigate, prevent, or cure any condition or disease. If conditions persist, please seek advice from your medical doctor. The essence of the current American rule on Traditional Uses is, as stated by FTC, "Claims based on historical or traditional use should be substantiated by confirming scientific evidence, or should be presented in such a way that consumers understand that the sole basis for the claim is a history of use of the product for a particular purpose."