Dill - Anethum Graveolens,
Apiaceae Family (Umbelliferae) -
Eating the fresh plant or drinking the seed infusion against urethritis due to gonococci, tuberculosis, syphilis, heart ailments, angina, gas, hiccups and vomiting.
PROPERTIES (analogous to anise and fennel which it can replace):
As a condiment in the preparation of marinades, vinegar preserves, fish, to perfume vinegar, or to make digestive liqueurs.
Infusion: One teaspoon of seeds per bowl, put in cold water and bring to a boil, cook 2-3 minutes and brew for 15 minutes.
Plant very close to fennel and which grows in our southern provinces.
The seminoids are yellowish, flat, oblong, membranous on the margins, marked by three streaks in the middle, glabrous, a little more than 2 millimeters wide: their odor is strong and penetrating, the flavor of the seed is close to cumin While the flavor of the leaves is close to the fennel.
They are stomachic, like the other umbelliferous seminoids. They serve as a condiment in almost all countries.