By Chisom Ibemere
Dill, Anethum graveolens, is a celery herb from the family Apiaceae. It originated from North Africa, Iran, and the Arabian Peninsula. Some parts of the plant such as the leaves and seeds are used as spice and for their medicinal purposes.
Dill is rich in vitamins such as vitamin C, vitamin A, and vitamin K. Vitamin C helps boost immunity, vitamin A supports eye health and vitamin K is essential for blood clotting.
It is used in traditional medicine as a digestive aid due to its carminative properties for the relieve of gas, bloating, and indigestion.
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Dill contains flavonoids as well as other anti-inflammatory compounds, which may help reduce inflammation in the body and its symptoms.
It is a rich source of calcium, an essential mineral for bone health. It is rich in a variety of antioxidants, such as flavonoids and polyphenols, protecting the body against oxidative stress and damage caused by free radicals.
Dill has antimicrobial and expectorant qualities which helps to relieve respiratory conditions like coughs, colds, and bronchitis. The flavonoids and Carotenoids in Dill have anti-cancer properties. They inhibit the growth of cancer cells.
Dill contains potassium, a mineral that regulates blood pressure. It has been used in traditional medicine to support menstrual health and alleviate symptoms like menstrual cramps and bloating.
