Dill (properties and maintenance)
The properties of dill
The herbal ingredients are carbonate essential oil, fixed oil (seeds), herbal adhesives and tannins, resin, vitamin C, abundant potassium, calcium, phosphorus and magnesium. In particular, Omin’s fruits contain 2.5-4% essential oil, 10-20% vegetable oil, proteins, amines, bergapten, umbelprenin, scopoletin, esculin, umbelliferone, coffeine, chlorogenic acid and others. It is a harsh, refreshing, aromatic grass that calms and soothes the digestive system (digestive stimulant), controls infections and has diuretic action. Thanks to the essential oil content, the preparation has a spasmolytic, anti-inflammatory and anti-emetic action. It relieves the stomach, especially in the stomach disorders of the children and when we add it raw to the food it fights indigestion. It stimulates the appetite and is particularly useful in hiccups and aerophagy. Its seeds are useful in the bad breath of the mouth and their decoction is good antitussive and soothing of the stomach and intestines. In the past, mothers rub their breasts with dill juice in order for babies to sleep after breastfeeding. Also, its decoction fights baby colic. Beware, however, of eating the dill from pregnant women as it is likely to cause miscarriage. The dye has anti-inflammatory properties, it’s diuretic and fights insomnia, as well as bad breath. It increases the flow of milk to breastfeeding mothers. Folk medicine uses the preparation for the treatment of liver diseases, pneumonia and hemorrhoids.
- It helps in stomach problems
- Fights indigestion
- Sets the dysmenorrhoea
- anticonvulsant and sedative
- helps to hiccups in aerophagia and nervous vomiting
- Good for insomnia and colitis
Servicing and maintenance
Most vegetables of the Apiaceae family, due to thin and winged leaves, show a quick wilting after harvesting. Even in low temperature and high relative humidity conditions, their post-harvest life does not exceed 10-14 days. To maintain the quality of the dye, it can be packaged in polyethylene bags and stored at 6-12ºC or chopped in the freezer. Also, the dye can be dried at 80 ° C initially and gradually at 40 ° C. The dried product should have a maximum water and ash content of 8% and 6%, respectively. Leaves wither very quickly after they are harvested, but taste and quality can be maintained if proper post-harvesting operations are done. Immediately after harvesting the leaves are sprayed with water, then wrapped with absorbent paper and packed in plastic bags in the refrigerator, where the relative humidity during storage should range from 90 to 100%.
The disadvantage of keeping on cooling is that the dye produces ethylene and is highly sensitive when exposed to it with symptoms of yellowing of the leaves and the intense smell of ethanol. Another way of keeping the plates for up to two months is to place them in the freezer but they get a dark color after thawing. In the market the dill is usually sold in small buns which are placed in the refrigerator. The retention interval by this method is about 1.5 weeks, which can be lengthened if placed in a glass containing a small amount of water and placed on the top of a bag upside down to the glass.
Drying the sheets is done after they have been wrapped in a cloth, in a dark, warm, well-ventilated area, or they can be dried in the microwave oven. However, the dry dwarf retains only partial flavor. As far as the seeds are concerned, they can be preserved fresh if placed in a dark, cool and dry place, but should be used within the next 6 months, otherwise their taste will be greatly altered. Drying seeds can be done by placing them in a large paper bag and leaving them in a warm place until they dry out. When they lose their moisture, the seeds are rubbed to remove their bark and stored in an airtight container. It is recommended that the seed be used within two years of storage.