Description
Dill, Anthemum graveolens, is also known as Mishreya. Dill is a traditional spice in the Mediterranean area used in pickling and bread making. The leaves and seeds are used to flavour dishes containing cucumber, cabbage, potato or cheese. The pretty leaves are widely used as garnish and in salads. Seeds and leaves aid digestion and act as a sedative. Leaves are chewed to disguise bad breath and the tea is gripe water for babies. One of the traditional Ayervedic medicinal herbs. The essential oil is used in aromatherapy. A companion plant for brassica. Dill is a native of Europe and is adaptable to most good garden soils in a protected, sunny position. Clusters of fragrant yellow flowers in summer. Frost resistant but drought tender. An annual plant, growing to 1m x 0.5m. Sow in spring.