DILL

It is a good source of calcium, manganese and iron and also contains flavonoids, known for their antioxidant, anti-inflammatory and anti-viral properties.

Dill (Anethum graveolens), belongs to the carrot family and has been a popular cooking herb for hundreds of years for both its leaves and seeds. Its name comes from the old Norwegian word "dilla" which means "to soften".

Therapeutic actions, properties and uses of dill

It has digestive properties, against various stomach ailments and indigestion.

It is considered an effective cough, anti-influenza and anticonvulsant.

It is an excellent remedy for bloating and colic pain that it sometimes causes.

It is a suitable herb for children's colic.

Increases milk flow to breastfeeding mothers.

It has antioxidant, anti-cancer and anticoagulant properties.

Helps in the proper functioning of the nervous system and memory.

Stimulates the body, while reducing fatigue.

Acts to prevent osteoporosis.

It is antimicrobial and anti-inflammatory and is good for rheumatoid arthritis.

It is good for the teeth and gums and fights free radicals.

It stimulates the appetite and is especially useful in hiccups and aerophagia.

Increases libido.

It is beneficial in childhood diseases such as measles and chickenpox.

Other uses

It is an essential ingredient in many recipes as well as in salads, giving a delicate aroma and special taste.

Friday - dosage

Beverage

Pour 1 kg of herb in a cup of water and let it boil for about 10 minutes. Strain and drink it plain or with a little honey.