Protection, Money, Lust, Luck
Keynote: wind.
Constituents: flavonoids, volatile oil, coumarins, Zanthone derivatives.
Action: aromatic carminative, stomachic, antispasmodic.
Uses: Flatulence, infant’s colic, bad breath. To increase breast milk in nursing mothers. Aerophagy (air- swallowing).
Preparations: Tea. Half-1 teaspoon bruised seeds in each cup of boiling water; infuse 10 minutes. Dose: 2, 3 or more teaspoons (babies): half a cup (older children): half-1 cup (adults).
Dill water: distilled extract: 30-60 drops in water. Woodward’s Gripe Water. Dill (concentrated 3.6 per cent) is an important ingredient.
Habitat: Waste places ; also seen growing wild in gardens.
Features ? Stem erect, smooth, channeled, covered with exuded glaucous matter. Leaves alternate, twice pinnate. Flowers in June, terminal umbels. Fruits very small, compressed oval, marked on back in three ridges, with three dark lines (oil cells) between. Taste is distinctive, but recalls caraway.The Indian Dill differs from our European variety in the essential oil contained in the seeds.Part used ? Dried ripe fruits.Action: Carminative, stomachic, diaphoretic.
The well-known and widely used Dillwater is a sound remedy for children's digestive disorders, particularly wind in stomach or bowels. Dose, 1 to 8 drachms. The oil is also given in 1 to 5 drop doses.FAMILY: Apiaceae (Umbelliferae)
SYNONYMS: Peucedanum graveolens, Fructus anethi, European dill, American dill.
GENERAL DESCRIPTION: Annual or biennial herb up to 1 metre high with a smooth stem, feathery leaves and umbels of yellowish flowers followed by flat small seeds.
DISTRIBUTION: Native to the Mediterranean and Black Sea regions; now cultivated worldwide, especially in Europe, USA, China and India. Dill seed oil is mainly produced in Europe (France, Hungary, Germany, England, Spain); dill weed oil in the USA.
OTHER SPECIES: Indian dill or East Indian dil (A. sowa) is widely cultivated in the east, especially in India and Japan. A commercial oil is produced from the seed which has a different chemical composition and contains ‘dill apiol’.
HERBAL/FOLK TRADITION: Used since the earliest times as a medicinal and culinary herb. In Germany and Scandinavia especially, it is used with fish and cucumber, and the seeds baked in bread. In the west and east it is used as a soothing digestive aid for indigestion, wind, colic etc. especially in children, for which it is still current in the British Herbal Pharmacopoeia.
ACTIONS: Antispasmodic, bactericidal, carminative, digestive, emmenagogue, galactagogue, hypotensive, stimulant, stomachic.
EXTRACTION: Essential oil by steam (sometimes water) distillation from 1. fruit or seed, 2. herb or weed (fresh or partially dried).
CHARACTERISTICS: 1. A colourless to pale yellow mobile liquid with a light fresh warm spicy scent. 2. A colourless or pale yellow mobile liquid with a powerful sweet-spicy aroma. It blends well with elemi, mint, caraway, nutmeg, spice and citrus oils.
PRINCIPAL CONSTITUENTS: 1. Carvone (30–60 per cent), limonene, phellandrene, eugenol, pinene among others. 2. Carvone (much less), limonene, pinene, etc. as well as terpinene. There are several different chemotypes of dill, for example, phellandrene is present in the English and Spanish oils but not in the German.
SAFETY DATA: Non-toxic, non-irritant, non-sensitizing.
AROMATHERAPY/HOME: USE
Digestive System: Colic, dyspepsia, flatulence, indigestion.
Genito-Urinary And Endocrine Systems: Lack of periods; promotes milk flow in nursing mothers.
OTHER USES: Used in some pharmaceutical digestive preparations such as ‘dill water’. The weed oil is used as a fragrance component in detergents, cosmetics, perfumes and especially soaps. Both oils are used extensively in alcoholic, soft drinks and foodstuffs, especially pickles and condiments.
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