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Dill oil is the oil extracted from the seeds or leaves/stems (dillweed) of the Dill plant. It can be used with water to create Dill Water.
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Origin
Also known as Indian Dill, originally from Southwest Asia, Dill is an annual or biennial herb that grows up to 1 meter (3 feet). It has green feathery leaves and umbels of small yellow flowers, followed by tiny compressed seeds.
It was popular with the Egyptians, Greeks and Romans, who called it "Anethon" from which the botanical name was derived. The common name comes from the Anglo-Saxon dylle or dylla, which then changed to dill. The word means 'to lull' – referring to its soothing properties. In the Middle Ages it was used as a charm against witchcraft.
From 812 onwards, when Charlemagne, Emperor of France, ordered the extensive cultivation of this herb, it has been widely used, especially as a culinary herb.
Properties
Dill oil is known for its grass-like smell and its pale yellow color, with a watery viscosity.
Uses
- Gripe water is often made of the fresh herb and given to babies and children for colic, or other digestive disorders, but dill oil is not used for this purpose, as it is too strong.
- Dill oil has been known to help to overcome the feeling of being overwhelmed and is also helpful for digestive problems in adults, easing flatulence, constipation and hiccups.
- Believed to ease the mind, calm headaches and help with excess sweating due to nervous tension. It can also stimulate milk flow in nursing mothers and promotes the healing of wounds.
Production
Dill oil is extracted by steam distillation, mainly from the seeds, or the whole herb, fresh or partly dried.
Wikipedia content modification information:
- This page was last modified on 23 April 2008, at 11:31.
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