Native to regions in Europe, North Africa and Asia, dill is an herb that can be used as a condiment for dishes and for making teas. From the Apiaceae family, the dill reaches a height of thirty centimeters and is cultivated in scale in several countries. The plant grows best in a temperate climate, which is ideal, but it adapts easily to other climates as it is a very resistant plant. Its cultivation requires care with irrigation, since the lack of water can lead to a loss of production.
Dill Tea Applications
Dill tea can be used to increase breast milk production, treat vomiting, digestive problems, dyspepsia, gastrointestinal spasms, hemorrhoids, flatulence, gastrointestinal spasms, liver problems, stomach hyperacidity and insomnia. Also, because it contains vitamin C, it is excellent against colds and flu. In some places such as North Africa, the decoction of dill fruits is used as an antidote to poisons.
Properties and benefits
Its properties involve antibacterial action, combating bacterial overgrowth. In addition, with bacteriostatic and chemoprotective properties, dill is an excellent source of calcium, thus being an element in preventing bone loss, which occurs mainly after menopause, such as rheumatoid arthritis.
A source of fiber, iron, magnesium, manganese and vitamin C, dill has monoterpene, which is responsible for activating the glutathione-S-transferase enzyme, which helps in the process of fixing the antioxidant glutathione molecule to the oxidized molecules. These would otherwise cause damage to the human organism. Due to the activities of volatile oils, dill is now considered a chemoprotective food, similar to parsley, which helps to neutralize some types of carcinogens such as benzopyrenes.
The tea is made from the seeds of the dill. For the preparation, use the proportion of two tablespoons for each liter of water. Put the water in a container and add the seeds. Bring to the heat and, when it comes to a boil, cook for approximately ten minutes, then turn off. Cover and let stand for another ten minutes, then strain and consume. The recommended dose is two to three cups a day.
The consumption of tea is contraindicated for children under six years of age, patients with gastroduodenal ulcer, irritable bowel syndrome, ulcerative colitis, Crohn’s disease, liver disease, epilepsy, Parkinson’s disease and neurological disorders. When used in exaggerated doses, dill can cause seizures.