Dill

Dill is a well-known annual herb with a strong spicy flavor. Dill is widely cultivated, sometimes growing wild. Wild dill can be found in the Himalayas, Iran, Central and Southwest Asia, which is its homeland.

Dill has long been cultivated across North Africa and Europe. There are references to the medicinal and nutritional properties of dill in ancient Egyptian papyruses. Egyptian healers used it for treatment of patients some 5000 years ago. Traces of the use of dill were found on the territory of excavations of Roman settlements in Britain. Now dill as a cultivated plant grows on every continent except Antarctica and Australia.

Dill leaves contain a lot of micronutrients: nicotinic and ascorbic acid, riboflavin, thiamine, carotene, pectin, carbohydrates, flavonoids, potassium, magnesium, calcium, phosphorus, iron, vitamins A, B2, B6, C and PP.

Eating dill positively influences the blood-forming processes, improves blood circulation and cardiovascular system, improves appetite and favorably influences the digestive system.