Fragrant dill –
short-lived herbaceous annual plant of the family Umbelliferae, native to southwest and central Asia.
Dill – one of the most common and perennial grasses on our table. After all, other than in exceptional taste, dill and has lots of useful and therapeutic health benefits. In dill contains vitamin C, carotene, niacin, and folic acid, as well as many valuable minerals, such as calcium, potassium, iron, and phosphorus.
Due to this structure, dill effectively regulates the gastrointestinal tract, lowers blood pressure and has beneficial effects on cardiac function. By useful properties, dill can alleviate symptoms of cystitis and kidney diseases. Fennel is a diuretic and choleretic properties, and is also used as a means to enhance the secretion of milk in nursing mothers. And dill instantly eases headaches and helps with insomnia.
In fennel leaves and include ascorbic acid, nicotinic, carotene, thiamin, riboflavin, and flavonoids – quercetin, kaempferol and isorhamnetin, carbohydrates, pectin, a set of mineral salts. In the fruit of fennel contains 15-18% fatty oil, which is composed of: petroselinic acid, oleic acid, palmitic acid and linoleic acid.
Dill, having disinfectant properties, in addition improves diuresis and lactation. It also has beneficial effects on the respiratory system, liver, calms the nervous system and relieves headaches, reduces blood pressure and improves vision.
Due to the presence of essential oil and a diverse array of vitamins and minerals intake dill enhances separation digestive glands secretion, motility of the digestive tract, increases appetite, promotes the normalization of metabolism in the body. It is therefore desirable to use dill in diets for obesity, liver, gall bladder, kidneys, anatsidnyh gastritis, flatulence.
We start grow our own dill (and other vegs) of course everything organic!