Dill Oil


Dill Oil - Directory & Reference Resources


Dill oil-From Wikipedia, the free encyclopedia

Dill oil is the oil extracted from the seeds or leaves/stems (dillweed) of the Dill plant. It can be used with water to create Dill Water

Contents

1 Origin

2 Oil properties

3 Uses

4 Dill Oil Extraction

 Origin

Also known as Indian Dill, originally from Southwest Asia, Dill is an annual or biennial herb that grows up to 1 meter (3 feet). It has green feathery leaves and umbels of small yellow flowers, followed by tiny compressed seeds.

It was popular with the Egyptians, Greeks and Romans, who called it "Anethon" from which the botanical name was derived. The common name comes from the Anglo-Saxon dylle or dylla, which then changed to dill. The word means 'to lull' - referring to its soothing properties. In the Middle Ages it was used as a charm against witchcraft.

From 1812 onwards, when Charlemagne, Emperor of France, ordered the extensive cultivation of this herb, it has been widely used, especially as a culinary herb.

 Oil properties

Dill oil is known for its grass-like smell and its pale yellow color, with a watery viscosity.

 Uses

Gripe water is often made of the fresh herb and given to babies and children for colic, or other digestive disorders, but dill oil is not used for this purpose, as it is too strong.

Dill oil has been known to help to overcome the feeling of being overwhelmed and is also helpful for digestive problems in adults, easing flatulence, constipation and hiccups.

Believed to ease the mind, calm headaches and help with excess sweating due to nervous tension. It can also stimulate milk flow in nursing mothers and promotes the healing of wounds.

 Dill Oil Extraction

Dill oil is extracted by steam distillation, mainly from the seeds, or the whole herb, fresh or partly dried. Esoteric Oils CC, a South African concern, extracts dill oil by steam distillation from the crushed seed.

Retrieved from "http://en.wikipedia.org/wiki/Dill_oil"

Categories: Essential oils | Medicinal plants

Dill-From Wikipedia, the free encyclopedia

For the river in Germany, see Dill (river).

For the character in "To Kill a Mockingbird", see List of characters in To Kill a Mockingbird.

Dill

Scientific classification

Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Order: Apiales

Family: Apiaceae

Genus: Anethum

L.

Species: A. graveolens

Binomial name

Anethum graveolens

L.

Dried Dill-umbelDill (Anethum graveolens) is a short-lived annual herb, native to southwest and central Asia. It is the sole species of the genus Anethum, though classified by some botanists in the related genus Peucedanum as Peucedanum graveolens (L.) C.B.Clarke.

It grows to 40-60 cm tall, with slender stems and alternate, finely divided, softly delicate leaves 10-20 cm long. The ultimate leaf divisions are 1-2 mm broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm broad, but harder in texture. The flowers are white to yellow, in small umbels 2-9 cm diameter. The seeds are 4-5 mm long and 1 mm thick, and straight to slightly curved with a longitudinally ridged surface.

Its seeds, dill seed are used as a spice, and its fresh leaves, dill, and its dried leaves, dill weed, are used as herbs.

Contents

1 Origins and history

2 Name

3 Uses

4 Cultivation

5 References

6 External links

 Origins and history

The original home of this plant is unclear; Zohary and Hopf remark that "wild and weedy types of dill are widespread in the Mediterranean basin and in West Asia."

Although several twigs of dill were found in the tomb of Amenhotep II, they report that the earliest archeological evidence for its cultivation comes from late Neolithic lake shore settlements in Switzerland.[1] Traces have been found in Roman ruins in Great Britain.

In Semitic languages it is known by the name of Shubit. The Talmud requires that tithes shall be paid on the seeds, leaves, and stem of dill. The Bible states that the Pharisees were in the habit of paying this tithe (Matthew 23:23) ; Jesus Christ is said to have rebuked them for tithing dill but omitting mercy.

 Name

The name dill is thought to have originated from a Norse or Anglo-Saxon word 'dylle' meaning to soothe or lull, the plant having the carminative property of relieving gas.

In some English speaking countries, it is sometimes called Dillby.

 Uses

Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs.

Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (pickled salmon), borscht and other soups, and pickles. Dill is said to be best when used fresh, as it lose its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.

In the Middle Ages, dill was thought to protect against witchcraft.[citation needed]

Dill seed is used as a spice, with a flavor similar to caraway.

Dill oil can be extracted from the leaves, stems and seeds of the plant.

 Cultivation

Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for 3-10 years. Plants intended for seed for further planting should not be grown near fennel, as the two species can hybridise.

The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm dry place for a week. The seeds then separate from the stems easily for storage in an airtight container.

 References

^ Daniel Zohary and Maria Hopf, Domestication of plants in the Old World, third edition (Oxford: University Press, 2000), p.206

Dill Oil

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