Definição e significado de Dill

Dill
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Asterids
Order:	Apiales
Family:	Apiaceae
Genus:	Anethum L.
Species:	A. graveolens
Binomial name
Anethum graveolens L.

Dill (Anethum graveolens), depending on where it is grown, is either a perennial or annual herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens (L.) C.B.Clarke.

  Growth

Dill grows to 40–60 cm (16–24 in), with slender stems and alternate, finely divided, softly delicate leaves 10–20 cm (3.9–7.9 in) long. The ultimate leaf divisions are 1–2 mm (0.039–0.079 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (0.039 in) broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm (0.79–3.5 in) diameter. The seeds are 4–5 mm (0.16–0.20 in) long and 1 mm (0.039 in) thick, and straight to slightly curved with a longitudinally ridged surface.

  Origins and history

  Dried dill umbel

Dill originated within an area around the Mediterranean and the South of Russia.^[1][2] Zohary and Hopf remark, "wild and weedy types of dill are widespread in the Mediterranean basin and in West Asia." Although several twigs of dill were found in the tomb of Amenhotep II, they reported the earliest archeological evidence for its cultivation comes from late Neolithic lakeshore settlements in Switzerland.^[3] Traces have been found in Roman ruins in Great Britain.

In Semitic languages, it is known as shubit. The Talmud requires that tithes shall be paid on the seeds, leaves, and stems of dill.

  Etymology

The name "dill" comes from Old English dile, thought to have originated from a Norse or Anglo-Saxon word dylle meaning to soothe or lull,^{[citation needed]} the plant having the carminative property of relieving gas.

  Uses

Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs, mainly in Finland, Sweden, the Baltic, in Russia, and in central Asia.

Like caraway, its fernlike leaves are aromatic and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.

Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. Dill seeds have spasmolytic properties and they prevent flatulence. They can be used as a herbal tea in the amount of two teaspoons for one glass of boiling water. This herbal tea can be given even to crying infants who cannot sleep because of the spasm of the intestines, so called colic. ^[4] Dill oil can be extracted from the leaves, stems and seeds of the plant.

Dill is the eponymous ingredient in dill pickles: cucumbers preserved in salty brine and/or vinegar.

In Arabic, dill seed, called ain jaradeh (cricket eye), is used as a spice in cold dishes such as fattoush and pickles.

In Arab countries of the Persian Gulf, dill is called shibint and is used mostly in fish dishes.

In Lao cuisine and parts of northern Thailand, dill is known in English as Laotian coriander^[5] and Lao cilantro(Lao: ຜັກຊີ, Thai: ผักชีลาว). In the Lao language, it is called phak see, and in Thai, it is known as phak chee Lao.^[6] In Lao cuisine, the herb is typically used in mok pa (steamed fish in banana leaf) and several coconut milk-based curries that contain fish or prawns.

In Romania dill (mărar) is used on a national scale as an ingredient for soups such as borscht, pickles and other dishes; it is often mixed with salted cheese and used as a filling for the langos. Another popular dish with dill as a base ingredient is the dill sauce.

In Vietnam, the use of dill in cooking is regional, specifically northern Vietnamese cuisine.

In Iran, dill is known as shevid and is sometimes used with rice and called shevid-polo. It is also used in Iranian aash recipes, and is also called sheved in Persian.

In India, dill is known as shepu in Marathi, savaa in Hindi or soa in Punjabi. In Telugu, it is called soya and soya-kura (for herb greens). It is also called sapsige soppu (ಸಪ್ಸಿಗೆ ಸೊಪ್ಪು) in Kannada. In Tamil it is known as sada kuppi(சதகுப்பி). In Malayalam, it is ചതകുപ്പ(chathakuppa )or ശതകുപ്പ(sathakuppa). In Sanskrit, this herb is called shatapushpa. In Gujrati, it is known as hariz. In India, dill is prepared in the manner of yellow moong dal as a main-course dish. It is considered to have very good antigas properties,so it is used as mukhwas, or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth.

In Manipur, dill locally known as pakhon is an essential ingredient of chagem pomba – a traditional Manipuri dish with fermented soybean and rice.

In Serbia, dill is known as mirodjija and is used as an addition to soups, potato salads and French fries.

In Canada, dill is a favourite herb to accompany poached salmon.

In Santa Maria, Azores, dill (endro) is the most important ingredient of the traditional Holy Ghost soup (sopas do Espírito Santo). Dill is found practically anywhere in Santa Maria, and curiously rare in the other Azorean Islands.

In Anglo-Saxon England, as prescribed in Leechdoms, Wortcunning, and Starcraft of Early England (also called Læceboc) (many of whose recipes were borrowed from Greek medicinal texts), dill was used in many medicines, including medicines against jaundice, headache, boils, lack of appetite, stomach problems, nausea, liver problems, and much more.

  Cultivation

Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for three to 10 years.^{[citation needed]}.

The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm, dry place for a week. The seeds then separate from the stems easily for storage in an airtight container.

  Companion planting

  Dill plants

When used as a companion planting, dill draws in many beneficial insects as the umbrella flower heads go to seed. Fittingly, it makes a good companion plant for cucumbers. It is a poor companion for carrots and tomatoes.^[7]

  Aroma profile

• Apiole and Dillapiole^[8][9]
• Carvone^[10][11]
• Myristicin^[11][12]
• Umbelliferone^[11]

  Toxicology

• Antibacterial activity against Staphylococcus aureus^[10]
• Antimicrobial activity against Saccharomyces cerevisiae^[13][14]

This section requires expansion.

  Notes

  External links

Wikimedia Commons has media related to: Anethum graveolens

• Indian Spices names
• Plants for a Future: Anethum graveolens
• 'A Modern Herbal' (Grieves, 1931)
• Jepson Manual Treatment
• USDA Plants Profile
• GRIN Species Profile
• The Self-Sufficient Gardener Episode 17 My Favorite Herbs - Dill