What a polite way of asking if you are inclined to 'fart'. Well, you obviously do have that problem, ( or you know someone who does), or you wouldn't be reading this opinion.

If you want to know how to grow dill in your garden there are lots of opinions in this section. They will help you to be as good as Percy Thrower, (oops, showing my age now), I mean as good as Alan Titchmarsh.

This opinion is written to help use this invaluable herb to its best advantage.

Dill is not a nasty green cucumber like thing that lurks inside burger buns. Well, this dill isn't anyway. This is a herb that has many uses in culnary preparation and medicine.


The full Latin name for this plant is:

Anethum graveolens.

This little plant is actually considered to be a weed and it has straight, hollow stems and yellow, umberella shaped flowers.

It belongs to the Umbelliferae family of plants (a clue here to its umberella shaped
flowers). (This is the same group as aniseed, carrot and fennel so you should expect similar properties.)

The leaves are divided into small, thin strips and release a mellow aroma when crushed.

This plant originated in the Orient but now grows all over the world, especially in the
Mediterranean region where it can be found in the wild, especially in mountainous regions, along the roadside.

Dill can be eaten in salads, with fish, or as a seasoning for meat. It also adds a unique flavour and aroma if used in the cooking of rice.

Dill has been used since the earliest times as a medicine and as a herb for cooking.

In German and the Scandinavian countries it is eaten with fish and cucumber, and the
seeds are baked into bread.

The properties of this herb are similar to those of fennel and aniseed (remember its the
same family.) The leaves and flat seeds aid the digestion and help to counteract stomach
cramps (antis
pasmodic). Dill helps to reabsorb intestinal gases and ease stomach and gut discomfort.

These benefits can be enjoyed simply by adding dill to your food as described above, or by making an infusion of the fresh, or dried herb.


Infusion (Dill):

One teaspoon of dill to a cup of boiling water. Leave to infuse for about ten minutes then drink. A cup before meals is beneficial if you have digestive problems. This infusion can be drunk either hot, or cold.

Remember that dried herbs are usually very much stronger than fresh ones. You may have
to adjust the amount used to suit your own taste. Its a good idea to start off with a weak solution and make it stronger if you prefer.

The British Herbal Pharmacopoeia lists dill as being a soothing digestive aid for
indigestion, wind, colic, etc, especially in children.

As with all herbal remedies, you should watch for unusual symptoms after taking it.
Although it is very unlikely that you will have any adverse effects, if you do have any
unexplained symptoms it is wise to stop taking the prearation and perhaps try something else. Everyone is different so what suits one may not have the same benefits for another person.