Dill is a vegetable or not: characteristics and description of the plant

Dill is a common garden plant, unpretentious and easy to grow. It belongs to the category of green and spicy-flavoring crops, it is a valuable food and dietary product. Spice gives the first and second courses a unique aroma and taste, enriches them with vitamins, and has healing properties.

The article will tell you about the beneficial qualities of dill, contraindications for use, options for use and features of agricultural technology.

Dill: vegetable or not

First, let's figure out which category dill belongs to - is it a vegetable or a herb?

Dill is an annual herb of the Celery family (Umbrella)... This is a green herb. This is the name of early ripening leafy vegetables, which, in addition to dill, include lettuce, spinach, mustard, Chinese cabbage, etc.

therefore for dill, both definitions are valid... It is a herbaceous crop that can be called a vegetable from a culinary point of view.

Botanical description and characteristics of the plant

Garden dill has erect stems up to 150 cm high... At the beginning of growth, the stems are green, soft, then they begin to branch, and the main stem grows stiff. The leaves are bright green, strongly dissected, reminiscent of a panicle, have a persistent spicy aroma that stimulates the appetite.

The flowers of the plant are small, yellow, collected in inflorescences - complex umbrellas. In July - September, brown seeds are formed in place of flowers, the stem and leaves become reddish.

Eat green leaves and side shoots... They are added to soups, main courses, salads. Dill seeds are widely used as a spice for pickling and pickling.

Reference! Vegetable greens are used for long-term storage. For this her dried, freeze and salt... At the same time, the aroma of the plant is preserved.

Chemical composition and properties

Dill leaves are high in a variety of vitamins and minerals. Low calorie content (only 40 kcal per 100 g) makes this vegetable an irreplaceable component of the dietary menu.

The detailed chemical composition of the vegetable is shown in the table:

Dill is a real storehouse of vitamins, micro- and macroelements... The leaves of the plant contain magnesium and iron in an easily assimilated form, which improve the process of hematopoiesis.

Dill is one of the record-holders among vegetables in terms of vitamin C content... The concentration of ascorbic acid reaches 135 mg. This is much more than citrus fruits, rowan berries, cauliflower and broccoli. The high content of vitamins endows dill with antioxidant properties and allows it to be used for therapeutic and prophylactic purposes.

The essential oils contained in it give the plant a delicious spicy aroma.... There are 2-3 times more of them in seeds than in greens.Essential oil is used in the food, alcoholic beverage, medical industry, in the production of perfumery, cosmetics, soap, and toothpaste.

Attention! The addition of dill seeds to pickles and marinades not only adds a spicy flavor to conservation: the phytoncides contained in the plant prevent the development of mold.

Why is dill useful?

The therapeutic properties of dill have been known to people since ancient times. The ancient Egyptians used a decoction of spicy herbs to get rid of headaches, and the Romans used it for painful urination.

Dill also has other beneficial properties:

• improves the functioning of the gastrointestinal tract, enhances intestinal peristalsis;
• increases the secretion of gastric juice, has a choleretic effect, stimulates appetite;
• due to the high content of ascorbic acid, it improves the condition of blood vessels and capillaries, slows down the aging process;
• normalizes the work of the cardiovascular system, lowers blood pressure;
• has disinfecting properties, is used to treat infections of the genitourinary system;
• eliminates colic and bloating in children;
• with bronchopulmonary diseases liquefies phlegm and stimulates its discharge;
• useful for lactating women, as essential oils stimulate milk production;
• helps with constipation and flatulence;
• soothes, reduces irritability, normalizes sleep;
• masks with the addition of greenery, decoctions based on it, relieve purulent rashes, whiten the skin, relieve redness and inflammation.

Potential harm

Sometimes it is better to limit the use of this spice.... Dill should not be consumed in large quantities, as it has a vasodilating effect and lowers blood pressure. This can cause hypotension, deterioration up to fainting and temporary blurred vision.

Contraindications

It is undesirable to use dill:

• hypotension;
• with poor blood clotting;
• pregnant women and during menstruation;
• if you have an allergic reaction.

Application methods

Due to its taste and useful properties dill is widely used in cooking and traditional medicine.

In cooking

In cooking, dill is used as a spice and flavoring seasoning... Fragrant green leaves and young escapes fresh used in the preparation of salads, sauces, hot dishes. Greens are added to cottage cheese and cheeses.

The use of odorous dill seed when salting and pickling vegetables and mushrooms, pickling cabbage.

In addition to home cooking, dill is used in the food and canning industry.... Essential oilsobtained from seeds are used for flavoring bakery products, tea, drinks, pickles, vinegar, various sauces.

In folk medicine

The healing properties of dill are widely used in folk medicine. From the leaves, stems and fruits of the plant, infusions, decoctions are prepared, cosmetic masks.

Here are several use cases:

1. For the prevention of kidney and urinary tract diseases, an infusion of dill seeds is used. For this, 1 tbsp. l. pounded seeds pour 1 tbsp. boiling water and insist ¼ hour. Then filter and take 1 tbsp. l. 3 times a day.
2. For hypertension, heart disease, liver, an infusion of dried dill leaves is used. 3 tbsp. l. herbs pour 0.3 liters of boiling water, simmer in a water bath for 15 minutes, then insist for 45 minutes. The finished infusion is added to a volume of 300 ml and taken ½ cup 3 times a day half an hour before meals.
3. Dry dill seeds can help relieve insomnia and stress. For this, 1 tsp. seeds are taken before meals with water. The same remedy has a diuretic effect.
4. Dill seed infusion will improve lactation. 15 g of seeds are poured over 200 g of boiling water, infused for 20 minutes. Then filter and take 1 tbsp. l. up to 6 times a day in 15 minutes. before meals.
5. With a strong cough, bronchitis will help an infusion of dill seeds. 1 tbsp. l.seeds are pounded and poured with 500 ml of boiling water, insisted for 2 hours, filtered and taken in 1 tbsp. l. 4 times a day.
6. To freshen breath and destroy pathogenic microflora in the mouth, it is recommended to chew dill leaves or seeds after meals.
7. A lotion made from dill essential oil will help with acne on the face. To do this, add 2 drops of oil to 1 tbsp. water and wipe problem areas.
8. Dill combined with honey is a tasty and effective remedy for increasing male potency. Powdered dill seeds are mixed with honey in a 1: 2 ratio. Take 1 tsp. no more than 2 times a day.

Fundamentals of agricultural technology

Garden dill is an unpretentious plant, which is grown almost everywhere.

The agricultural technology of its cultivation is simple, but there is features to consider to get healthy, flavorful greens:

1. For the cultivation of dill, an area with light, loose, rich in organic matter is taken away. The plant does not tolerate alkaline soils.
2. For full growth and development, you need a sufficient amount of light, otherwise the leaves will brighten, and the stem will stretch out and droop.
3. The best precursors for dill are legumes, cabbage, and cucumbers. Areas where crops from the umbrella family were grown (parsley, carrots, caraway seeds, etc.) are absolutely not suitable.
4. Organic matter is introduced under crops-predecessors, only mineral fertilizers are used under dill - 20 g of nitrogen and potassium and 30 g of phosphorus for 1 m².
5. Seeds are sown in open ground in mid to late April. Germination temperature + 4 ° C; covering material is used to speed up the process. The distance between the rows when sowing on greenery is 15-20 cm, the depth of seeding is 2-2.5 cm. It is possible to grow dill by seedlings.
6. To obtain early greens, it is possible to sow dill before winter.
7. Dill seeds germinate for a long time: if dry seeds are sown, then seedlings will appear only after 2-3 weeks. Therefore, before sowing, it is better to soak the seeds for 2-3 days in warm water, changing it several times a day.
8. When fighting diseases (for example, powdery mildew), it is not recommended to use pesticides, since the leaves are used for food. Use "Fitosporin" or 5% iodine tincture - 40-50 drops per 10 liters of water with an interval of 2-3 treatments in 5-7 days.
9. To have young greens throughout the season, dill is sown at several times with an interval of 10-15 days, starting from mid-late April.
10. Dill needs regular watering, loosening and weeding.
11. Greens are edible 20-30 days after sowing with a stem height of about 15 cm.
12. Dill reproduces well by self-seeding. To do this, just leave a few plants with umbrellas, and in the fall, additionally loosen the soil so that the seeds germinate better.

In addition to growing on a personal plot, dill can be grown at home – on the windowsill.

Reference! In joint plantings with dill, the taste of peas, onions, beets, and white cabbage improves.

What are parsley and salad

In addition to dill, parsley and lettuce are considered green crops and early ripening leafy vegetables.

Parsley also belongs to the Celery family... It is used as a spicy vegetable to give dishes a special aroma and taste. All parts of the plant, including the root, are eaten.

Salad is a vegetable crop from the Astrov family... Fresh juicy leaves or stems are eaten.

Conclusion

Dill is a spicy green vegetable that enjoys a well-deserved popularity all over the world. He is loved for its unique taste, appetizing aroma, valuable medicinal properties, ease of cultivation and unpretentiousness.