Egyptian Dill
description:
dill, (Anethum graveolens), annual or biennial herb of the parsley family (Apiaceae) and its dry fruit and leaves which are used to season foods. Native to Mediterranean countries and southeastern Europe
Uses and flavour:
Dill has a warm, slightly sharp flavour somewhat reminiscent of caraway. The entire plant is aromatic, and the leaves, small stems, and immature flower umbels are used fresh or dried for flavouring soups, salads, sauces, fish, sandwich fillings, and particularly pickles. It is especially popular in the cuisine of eastern Europe and Scandinavia. The whole seeds and the seed oil have carminative properties and have been used in treating flatulent colic.
Use in medicine:
Indians have traditionally consumed dill seeds to treat their gastrointestinal problems like indigestion and flatulence, it also has mildly diuretic properties.