Dill


Anethum graveolens

Dill

Other Names:

Huixiang, Lao Coriander, Maaduru, Shepu, Suva

Benefits

  • Diuretic
  • Antiinflammatory
  • Anticancer
  • Antiulcer
  • Antioxidant
  • Antibacterial
  • Antifungal
  • Antimicrobial
Dill (Anethum graveolens)is an annual herb from the celery family Apiaceae. Dill is distinguished by its slender hollow stems, soft delicate leaves, and white to yellow small umbel flowers. Both fresh and dried dill leaves are used as herbs in Europe and central Asia. Dill oil is extracted from seeds, leaves and stems, which contains an essential oil used as flavoring in food industry. Dill is also used as a preservative for its ability to inhibit the growth of several harmful bacteria such as Staphylococcus, Streptococcus, Escherichia coli and Pseudomonas. Specific applications studied in poultry include:
  • Control of insects in stored grain: Helpful in controling stored-grain insects and mites, such as Sitotroga cerealella, Sitophilus oryzae, Sitophilus zeamais, and Tyrophagus putrescentiae adults.
  • Respiratory health: There have been some reports from chicken bloggers that dill may be beneficial to chicken's respiratory health by feeding it to them or by drying and hanging it upside down on the inside of nestboxes for laying hens. It is reported to act as a natural sedative which aids in the egg laying process.

Support

Scientific References