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Fennel or dill - how to find the differences

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Experienced housewives often use in popular recipes and in cooking two popular plants - fennel and dill. What is the difference between these two cultures, whose leaves and seeds are so similar in appearance? Many do not see the difference between them, but the composition and beneficial properties of plants have some differences. Get to know them better.

Fennel is a perennial plant belonging to the celery family. Fennel stems branched and tall, up to 2.5 meters. Outside, the stem is covered with a bluish bloom, and inside it has a porous structure. The leaves are threadlike and long, and the inflorescences of the plants look like yellowish umbrellas.

There are two types of this culture - fennel vegetables and ordinary. Vegetable fennel is easily recognizable by the fleshy rhizome. The fruits of the plant are large and sweet, they are often used in various dishes.

Seeds of fennel have a characteristic smell of anise, with hints of tarragon and peppermint. It is the seeds that propagate the plant. Seeds are sown no earlier than April, and fruits appear only by September. Fennel is afraid of cold weather, so it grows mainly in a subtropical climate, but in our latitudes we can find some of its varieties.

Useful properties of fennel

Different composition and properties - these are the main characteristics that distinguish fennel and dill. What is the difference between them, each housewife should know to successfully apply each of the plants as a means of traditional medicine. As for fennel, it contains many vitamins and elements necessary for the human body:

  • essential and fatty oils,
  • vitamins of group B, and also provitamin A,
  • biotin
  • phytosterols,
  • amino acids
  • calcium, manganese, zinc, copper, iron and other macro- and microelements.

In addition, fennel is extremely tasty and fragrant. Fruits are mainly used in cooking, but fennel seeds are also popular as a seasoning.

The odorous dill is a habitual inhabitant of kitchen gardens and summer cottages. It is easily recognizable by the pinnate leaves and the characteristic dill smell. Dill stems are low, up to 90 cm, small grooves with a waxy coating are clearly visible on them. The fruits of the plant are small, gray-brown. They are not used for food, only dill leaves are valuable for cooking.

Dill is unpretentious - it does not require care and grows well even in frost conditions. It multiplies seeds, and sow them can be several times during the year. Shoots appear fairly quickly, in just a week. As soon as the stems reach 5 centimeters in height, the leaves can already be cut and eaten.

Dill: useful properties

Dill, like fennel, is actively used in recipes of folk remedies. Dill contains the following elements:

  • folic acid,
  • essential oils,
  • vitamin C, P, and a number of vitamins of group B,
  • flavonoids,
  • phosphorus, potassium, iron.

Fennel description

Fennel - often annual or biennial, in some cases a perennial herb. In height reaches two meters. In nature, there are more than 10 species of this plant. The stem has a height of 90-200 cm, fine-ribbed, straight and very branched. Fennel leaves are ovate-triangular in shape, pinnate. The upper leaves are dilated and sessile, the lower ones are more dense, on the petioles. The flowers are on a double umbrella, an umbrella with a diameter of 20 cm with 3-20 rays. The petals are yellow, ovate, 1 mm wide. The fruits of fennel are oblong-ovate, up to 1 cm long and 2-3 mm wide.

In cooking, almost all parts of fennel are used, to taste it strongly resembles anise. It has a slightly spicy taste and a pleasant aroma. The fruits are used as a spicy food seasoning. In raw form, add to salads and hot dishes. Umbrellas and stems are perfect for conservation.

What does dill look like: plant description

Dill is a short-lived annual herb of the Umbrella family. In its wild form, it grows in South-West Asia, but it is distributed on almost all continents as a cultivated and even weedy plant. Stem 40–150 cm high, single, straight or slightly branched, between branches can be bent. The leaves are ovate pinnate, but at the ends they turn into a linear-filiform form. The flowers are yellow, cushion-shaped. They are assembled in a double umbrella with a diameter of up to 15 cm. The number of rays on an umbrella is from 20 to 50. Dill fruits have a broadly elliptical shape, 3-5 mm long and 1.5-3 mm wide.

It has a very strong spicy smell, which has earned wide distribution in cooking. It is used in almost all areas of culinary art: hot dishes, snacks, preservation. Dill is an indispensable component of a variety of salads and cold dishes.

How to find the difference between dill and fennel

Fennel and dill have very strong external similarities, both are tall herbaceous plants, have pinworm leaves, inflorescences are concentrated in a double umbrella. Even the flowers in both plants are yellow, but in shape there are differences. Therefore, having understood the description of plants, you can easily determine the difference between dill and fennel. The most noticeable difference is the smell. Fennel has a refreshing pleasant aroma or even a little sweet, and dill has a pronounced spicy smell that cannot be confused with anything. Visually, fennel is more bushy and tall. Even after the flowering period, which occurs in dill in June-July, and in fennel in July-August, these plants differ in the shape of fruits (seeds). Dill has smaller seeds, fennel has longer and more elongated seeds. You can distinguish them in the form of the root, in dill it is small and firm. In fennel, the root is fleshy and bulky.

On the human body, these similar plants have completely different effects. Fennel has soothing, antispasmodic, expectorant properties. Dill also has a positive effect on the solution of problems of the gastrointestinal tract and is a good diuretic.

Having an idea of ​​what fennel is, we will no longer call this plant dill, but will be able to benefit from the excellent properties of both plants.

Fennel - welcome guest on the garden bed

Fennel is a bright green umbrella plant that grows in the southern regions, but can be grown in temperate climates.

The average height of this plant is 1 m, but under favorable conditions it can reach 2 m. The stalk has a blue tint and microporous structure, and leaves have leaves that grow evenly thinner as it grows.

Fennel is a rather capricious plant - for seed germination and subsequent growth, the plant needs to create certain conditions: heat, abundant watering, open space, and soil labeled.

Attention! In the people fennel is often called Voloshsky dill or pharmacy dill, but it should be understood that both plants are significantly different from each other.

Fennel has a very pleasant sweetish aroma with notes of anise, menthol mint and tarragon. Its savory taste perfectly complements many dishes. Cooks use the greens of the plant, the root part and the seeds for the preparation of various foods.

Dill - a permanent resident

For the cultivation of dill does not require much effort - it is not picky about the temperature and composition of the soil. Often this green umbrella is planted throughout the garden and grows like a weed.

The height of the plant from the ground can reach 1.5 m. Its stalk is straight and slightly branched, with pinnate leaves, like in fennel. The flowers of both plants are collected in umbrellas, which can reach a diameter of 20 cm.

You can't confuse the smell of dill - it is spicy and fresh. Many culinary masterpieces can not do without this refreshing ingredient, because it perfectly emphasizes the taste of the main components. Recipes for salads, cold dishes, hot dishes and preserves often contain dill.

The difference between the umbrella brothers and their similarities in the photo

Obvious similarities of fennel with dill can be seen in the photo of the package with seeds, but in the garden you can immediately see the difference, and not only in appearance:

  • fennel actively reaches for the sun, therefore it is much higher than dill,
  • fennel leaves are more closely spaced and bulging,
  • fennel seeds are larger and elongated,

  • the rhizome of fennel, especially in the last stages of maturation, is large and fleshy, and its green relative has a thin and long root,
  • Dill blooms in June and July. The flowering period at fennel begins a month later.
  • Dill has a distinct smell of spice, while fennel has a more subtle and sweet flavor.

Both dill and fennel are widely used in medicine, but there is a difference between the therapeutic effects on the body. Fennel is used in preparations with expectorant, antispasmodic and sedative effects. Dill has a beneficial effect on the digestive tract, being an excellent diuretic.

Knowing the difference between the two umbrella brothers is very important - it will help the hostess to properly apply them in cooking and traditional medicine.

Characteristics and properties of fennel

Fennel is an annual or perennial herb of the umbrella family. The plant can reach 2 m in height. Yellowish rhizome is characterized by fleshy. Thin-ribbed stems grow straight and branch strongly. Peristrassing leaves have an ovate-triangular shape. The upper plates are seated, and the lower - petiolate. Flowers with yellow petals gather in dense inflorescences, located on double umbrellas, each of which can have 4-20 rays. The diameter of one umbrella is about 18–20 cm. The fruits have an oblong-ovoid shape and have standard dimensions of 1x2 mm.

Coming from subtropical latitudes, it needs careful maintenance, which consists in regular loosening of the soil, hilling and abundant watering. Planted plant should be in a well-lit area, because in the shade it can not grow.

Useful properties of fennel can be extracted from fruits that contain:

  • vitamins A, C, D, E, K,
  • B vitamins,
  • macronutrients - potassium, calcium, magnesium, sodium, phosphorus,
  • trace elements - iron, manganese, copper, zinc,
  • essential oils,
  • phytosterols,
  • amino acids
  • saturated acids
  • polyunsaturated and monounsaturated fatty acids.

Fennel stalks and umbrellas are used as a flavoring in pickles and marinades. The fruits are used as spicy seasonings for hot dishes and salads. Stewed roots of the plant are perfectly combined with meat and fish.

Description and useful properties of dill

The herb dill is an annual and also belongs to the Umbrella family. In the suburban areas are usually grown garden or fragrant dill. The length of the stems that grow straight, varies between 40–140 cm. The shoots are characterized by a small branching, small grooves on the surface and a waxy coating.

Long and thin leaves have an ovate-pinnatisecting shape, which by the end becomes linear-filiform. The pillow flowers are yellow colored. Double umbrellas formed by inflorescences reach a diameter of 13–16 cm. There can be 25–50 rays on one umbrella. Gray-brown fruits of a plant are characterized by a broadly elliptical shape, their average dimensions are 2x4 mm.

Unpretentious in the care of the plant can be planted after the end of February, as it is well tolerated frost. Dill grows well not only in the sun, but in the shade, and gets on well with other vegetable crops. With the plant there are practically no problems in cultivation.

Dill leaves contain:

  • vitamins A, B1, B2, C, P, PP,
  • flavonoids,
  • macro- and microelements - potassium, calcium, phosphorus, iron,
  • folic acid
  • nicotinic acid
  • essential oils.

Dill is known for its characteristic aroma, thanks to which the plant is widely distributed in cooking. Greens are used in hot and cold dishes, salads, snacks and canned foods.

Fennel and dill: what is the difference

From the description of plants, it becomes clear why they are often mistaken for the same product: identical pinnate leaves, yellow flowers, inflorescences, located on double umbrellas.

Despite the similarity of these signs, fennel and dill have significant differences in the following plan:

  • flavor and taste,
  • detailed appearance
  • beneficial properties and effects on the human body,
  • features in growing and care.

External characteristics and conditions of growing plants

First you should talk about features of planting and growing each type of plant, because it depends on their quality and usefulness.

Fennel can be grown as a perennial, as many gardeners and gardeners do. Coming from the subtropics resists light frosts, but it should be sown on seedlings no earlier than April. In the regions of Russia, the seeds of common, vegetable and decorative fennel are often used for planting. Flowering plant occurs in June, and the first fruits can be expected by the beginning of August.

In the suburban areas grown fragrant or fennel, which is sown in early spring. The plant has a high resistance to frost and good immunity to adverse weather conditions. The annual is sown seed method several times over the summer period. Seeds can be planted in open ground when the soil temperature is heated to at least +7 degrees. Dill begins to bloom in early July, and brings the first fruits in late August. With a few regular plantings you can achieve a rich harvest of greenery.

Growing dill usually no problemwhen it is necessary to create for thermophilic fennel the most suitable conditions for plant growth and development.

In the initial stages of growth, dill and fennel are easily confused, but at the end of development, each of them acquires characteristic features for its kind: fennel stalks reach a height of 2 meters, when dill does not grow above 1.5 m. The subtropical plant grows as a branched bush , and dill has only one thin stem. The long and thick rhizome of fennel distinguishes it from the fellow of the umbrella family. There are differences in the fruits: dill seeds are almost twice as large as fennel seeds and already have a rich smell characteristic of this type of greenery. The fruits of fennel have a feature of disintegrating into two parts.

To taste and aroma plants are very different from each other. Fennel has a sweet, aniseed, spicy aroma. Some feel the notes of mint and tarragon in it. The dill smell, slightly reminiscent of cumin, has a rather strong and sharp spicy aroma that you will not confuse with anything.

The effect of fennel and dill on the body

Dill and fennel are used in folk and official medicine. Rich in vitamins and other elements of green plants makes them useful for humans. But each of these species has a different effect on certain body systems.

Impact of fennel on the human body:

  • helps to normalize the metabolism of obesity, high cholesterol, lipid metabolism,
  • used to combat intestinal diseases - constipation, bloating, weakening of intestinal motility, atony,
  • used in diseases of the gallbladder and biliary tract - cholecystitis, sand or stones in the gallbladder, inflammatory processes in the bile ducts,
  • helps to normalize the urogenital system - to get rid of kidney stones, to prevent the processes of inflammation of the ureters and bladder,
  • is useful for gynecological diseases - hormonal disorders, violation of the female cycle, the immaturity of female organs, menopause, reduction of milk production when feeding newborns,
  • used to restore the respiratory tract with a strong cough, bronchitis, asthma, pneumonia,
  • effectively used in eye diseases - inflammation, cataracts, conjunctivitis,
  • It is used in the treatment of skin diseases - acne, acne, first wrinkles, cellulite,
  • effectively copes with children's health problems - colic in infants, flatulence, improper digestion.

Fennel teas and decoctions in the form of blends or filter bags are useful for children and adults. But it is necessary to choose the right composition of the product, as some types of herbal teas contain lactose and other components that may be harmful to a certain category of people. It should be noted that in pharmacies you can find a drug based on fennel essential oil, which is called "Dill water". This product is often misleading for people who do not know the composition of this drug and think that real dill was used in the production.

The effect of dill on the system of the human body:

  • helps to cure cardiovascular diseases - high blood pressure, arrhythmia, the initial processes of angina, weakness of the heart muscle, vasoconstriction,
  • helps to normalize the work of the respiratory system in sore throat, laryngitis, tracheitis,
  • used in diseases of the nervous system - nervousness, agitation, neurosis, depression, insomnia,
  • помогает справиться с болезнями мочеполовой системы – с циститом, отечностью, воспалительными процессами, с камнями и песком в почках,
  • применяется в борьбе с проблемами желудочно-кишечного тракта – со спазмами желудка или кишечника, панкреатитом, снижением аппетита, гнилостными процессами в кишечнике, геморроем,
  • helps to cope with allergic reactions - with itching, skin irritations.

Dill make decoctions and decoctions that help restore health and immunity.

Fennel and dill are sources of nutrients and vitamins and are often included in diet programs. Since both plants contain essential oils, one should be careful in using these products, otherwise an excessive amount of substances can lead to negative reactions from the body.

Fennel and dill: similarities and differences

Twisting the belly? And you drink some dill: help children and help you. Not at the pharmacy? Brew fennel seeds. Yes Yes! You heard right: dill water is made from fennel seeds. Perhaps this is why these two plants, which are distant relatives to each other, are confused.

Dill - the aroma of freshness
Dill is an annual plant of the umbrella family. The only species that grows in nature is fragrant dill (aka dill garden). It is grown everywhere and is used in food, flavoring main dishes. Dill leaves with a characteristic aroma of freshness contain a large amount of vitamins: C, PP, B, carotene and others, flavonoids, carbohydrates and minerals: calcium, potassium, phosphorus, iron.
Dill seeds contain unsaturated fats, amino acids, including essential, volatile. Adding dill seeds to pickles not only flavors them, but also protects them from spoilage.
Dill has an antispasmodic, diuretic and sedative effect, so it is often recommended by recipes of traditional medicine.
Dill is not recommended for people with low blood pressure, as this can lead to weakness and even fainting, and even to deterioration of vision.

Fennel - Aniseed Flavor
Fennel is a herbaceous biennial (some species - perennial) plant of the umbrella family. In total there are about ten types of fennel. Grows in the southern regions, but can be grown in central Russia. Eat fennel leaves that have a pronounced aniseed aroma. Some believe that the flavor is more like a mixture of mint and tarragon. As part of the leaves a lot of vitamins, trace elements and flavonoids.

Fennel seeds contain many essential fatty acids, essential oils. Fennel oil is used as an additive in main dishes, canned vegetables, culinary products and even bread. Fennel seeds are used in the preparation of original absinthe.

Fennel has a pronounced carminative effect and helps well with flatulence. It is from the seeds of fennel that dill water is made that saves babies from colic. And the essential oil of fennel is a component of licorice elixir, which has antitussive action.

Fennel can lower blood pressure, so it is not recommended for those prone to hypotension.

Fennel and dill: similarities and differences
To sum up, fennel and dill are used in cooking as a seasoning, in canning and as a medicinal plant. They are similar to each other - both belong to the family of Umbrella and can easily be grown on the beds of a personal plot. Perhaps that is why fennel is often popularly called pharmaceutical dill or Volosh dill.

However, fennel is bushy than dill, has larger seeds. Dill and fennel have a different flavor and a different composition of essential oils. Each of these plants in its own way affects the human body: fennel has more pronounced antispasmodic and expectorant properties, and dill - more diuretic.

Fennel and dill - the same thing?

Fennel and dill - two plants that are widely used in cooking and traditional medicine. Alas, many people confuse them and do not understand the difference. No wonder, because they have a similar appearance and flavor.

Fennel and dill - is it the same thing?

These are two different plants, each of which has unique properties. They give a different taste and flavor to the dishes, so never identify them.

Dill (also known as Anethum graveolensm) is a plant that has thin stems and long thin leaves, white or yellowish flowers. Leaves and seeds are used in cooking in countries such as Germany, Sweden, Greece, Finland, Poland, Russia, Norway, Central Asia. It is used in dishes such as soups, pickles and sauces, and seeds as a spice. Dill seeds contain a large amount of oils, so its extract is used in cosmetology.

Fennel - Foeniculum vulgaris. The plant grows up to 2.5 m, unlike dill (up to 90 cm cm). Fennel seeds are dry and long. Fennel is used to treat hypertension, improve vision, increases the amount of milk in lactating. The leaves are added to soups and curries, as well as eaten raw, like a salad.

Fennel and dill - what's the difference

Fennel is popularly called pharmacy dill, but, although it looks similar to the widely known dill fragrant vegetable garden. but they are completely different plants. Fennel has a more pronounced spicy flavor, somewhat reminiscent of tarragon. Yes, and a solid rhizome, available from fennel, will help to distinguish this plant from dill.

Fennel differs from dill and to taste, it has a sweetish taste, and the seeds are more oblong than dill, by the way, the taste is more like anise seeds.

Most people use it for cooking, which becomes fragrant and healthy. This plant was familiar to the ancient Greeks, however, they used it to fight evil spirits and raise combat zeal.

Fennel is not only tasty, it has healing properties. Many generations of people used fennel herb to combat various diseases, most medieval fennel-based recipes have survived to this day. But it must be understood, the plant has a number of contraindications.

What makes fennel so useful?

Contraindications Fennel

Naturally, fennel, as any plant is not suitable for everyone, a person may have elementary intolerance to this product.

It manifests itself in nausea, dizziness, allergies and digestive upset. In case of unfavorable state of health, due to the use of fennel, it should be stopped immediately!

Caution should be used plant and lactating, or pregnant mothers, as well as people suffering from epileptic seizures.

How to use fennel

To use the plant in the future, it must be able to harvest. When collecting seeds it is worth remembering that they ripen unevenly, so the assembly is selective. Mature umbrellas of pharmaceutical fennel of gray color with brown seeds.

The grass itself is cut at least 25 cm from the ground, then dried in a dark and dry place and pounded, stored in a closed container, the shelf life is about three years.

Grass can be harvested all summer. If root crops are needed, then when harvesting, they are cleared of soil and lowered into the cellar with other vegetables.

Fennel Tea

To make tea, the fruits of the fennel of the pharmacy are ground, a full teaspoon is poured into a cup and poured over with boiling water for 10 minutes. If you use half a cup of this tea three times a day, you can cure colds, eliminate problems with digestion, and just help your immune system in fighting viruses.

Tea can be taken not only inside, they can wipe eyes with conjunctivitis and irritation, wash face for the effect of rejuvenation, and rinse hair with dandruff and to add shine.

Fennel decoction

The broth is prepared in a similar way. Only a spoon is replaced with a canteen and insist for at least an hour.

When urolithiasis take a decoction of two or three sips several times a day, with cold decoction enough to gargle.

With neglected diseases of the respiratory system, brew two tablespoons and also only rinse the sore throat.

If there are pustular lesions on the body, this decoction can be treated. The healing effect of fennel here will come in handy.

Dill tincture is prepared using wine. The seeds, as usual, are crushed, two liters of dry white wine, some celery leaves, St. John's wort flowers, berries leaves (raspberries, currants, strawberries), fruits of European hogweed and dogwood are added.

This tincture should be ready to use during the month of fermentation in a dark place.

For the therapeutic effect, it will be enough to take two to three glasses daily.

Fennel in cooking - application

Not to mention the role of fennel in the culinary present. In the preparation of all used: roots, stems, leaves, inflorescences and seeds. You can add it literally to any dish — soups, side dishes, salads, meat and fish dishes, even cookies and puddings.

Dill is used both raw, boiled or stewed. In Italy and India, the plant is usually marinated. In Europe, fennel is added to canned foods and sausages. Baked root vegetables are used in bakery products.

A few simple and useful recipes to note.

To cook baked fennel, we need:
- Tubers plants in the amount of 4 pieces,
- a pair of bulbs,
- average carrot,
- bow,
- pepper,
- butter, grams 50,
- a glass of meat broth (you can replace the vegetable).

Wash the tubers of fennel, free from the top leaves, cut into small pieces and cook in water for about 10 minutes. Put the tubers in the pot should be immediately in boiling water. In a pan, overrun the onions and carrots in butter, add boiled fennel, add broth, remember to pepper and salt to taste. After the whole dish stew for at least 40 minutes. The result can be enjoyed as a separate dish, or as a side dish for meat or fish.

Fennel Salad

But vitamin salad with fennel will be a good helper with weak immunity. To prepare, we cut the plant tuber into strips, salt and sprinkle lightly with lemon juice. We add orange slices, having cleaned previously of a white film. Mix the ingredients of the salad, add olive oil. For beauty and benefit, decorate with sweet pepper rings and basil. It turned out an excellent vitamin mix, wholesome and tasty.

Posted in Food with Benefit

Botanical description

This is a fairly tall annual herb that grows from 40 to 150 cm in height. The root is thin, tap. The stem is usually single, although there are bush varieties in which up to a dozen stems depart from one root. At the base of the stem is a rosette of long pinnately dissected leaves. The leaves are located and the entire height of the stem, and the higher, the smaller they are.

The very top of the stem is decorated with an inflorescence in the form of a double umbrella. First, 20 to 50 rays depart from the stem, which end in a reduced copy of the first umbrella. The flowers are small, yellow. It blooms in June - July. In August, the seeds ripen in the form of flat, elliptical seed seeds 3-5 mm long and 2-3 mm wide.

Chemical composition and nutritional value of dill

Dill leaves contain 2.5% protein, 0.5% fat and 6.3% carbohydrates. Their caloric content is low - 40 kcal / 100 g. The fiber content is 2.8%, which is 14% of the daily requirement (100 g of dill leaves).

They are also rich in vitamins, especially vitamin C (100 mg or 111% of the daily requirement of 100 g) and carotene (90% of the daily value of 100g). Folic acid in them is relatively small - 6.8% of the daily requirement. Vitamin E (11.3% of the need), vitamin B6 (7.5% of the norm), PP (7%) and B2 (5.6%) are also present.

Of the mineral substances, note calcium (22% of the norm in 100 g), magnesium (17.5%), potassium (13.4%), phosphorus (11.6%) and iron (8.9%), and of trace elements - manganese (63.2%), copper (14.6%) and zinc (7.6%). The content of potassium, calcium and phosphorus in the seeds is 3-4 times higher than in the leaves.

Dill in cooking

Fresh leaves of dill appear on our spring table almost the first, even in April, when the body is in dire need of vitamins. They are added to salads, soups, sauces and side dishes, they are part of many seasonings. Mashed potatoes with dill are much richer in taste. And salted cucumbers without it - in general is nonsense. Dill inflorescences with unripe seeds are certainly added to pickled vegetables and mushrooms.

Dill: medicinal properties

The healing properties of dill have been known since the days of ancient Egypt. They knew about them in Persia and India. In ancient Greece, Hippocrates praised him highly, and in the Middle Ages Avicenna devoted a lot of space to him in his monumental work “The Canon of Medicine”. It was in the Middle Ages that dill spread widely throughout Europe. Poets praised his scent in verse. Dill attributed property to drive away evil spirits.

They treated not only diseases of the gastrointestinal tract, but also kidneys, migraine, anemia, insomnia, eye diseases.

This popular experience is confirmed by modern science, which confirmed that dill has the following properties:

  • antispasmodic,
  • anti-inflammatory,
  • choleretic
  • diuretic,
  • vasodilator
  • expectorant
  • antiseptic.

Dill is also used in cosmetics to get rid of acne, whitening freckles.

Dill helps women to get rid of cycle failures, but pregnant women need to be careful with it, because dill oil tones the uterus and, if it is consumed excessively, can lead to miscarriage.

Dill for men can help with problems with potency. No wonder in ancient Greece, he was considered an aphrodisiac and pinned to clothes to increase attraction. Dill dilates blood vessels, including those in the cavernous body, therefore, the rumor about this property was completely grounded. In addition, it relieves nervous excitement and eliminates self-doubt.

It perfectly whitens teeth and eliminates the smell from the mouth, so chewing dill sprigs will benefit on a date.

However, dill can not be those who suffer from allergies. Unfortunately, the essential oils of this plant are quite a powerful allergen. Also not recommended to get involved in the product hypotonic.

Growing dill in the garden

It would seem that there is nothing simpler - scattered seeds on the ground in early spring, slightly loosened the soil and in a month tear off the fragrant greens. Well, this is possible, but it is better to approach this case according to all the rules of agronomic science. Then the harvest will be higher, and the greens are juicier, and there will be much more vitamins in it.

The bed should be prepared in the autumn: dig it to a depth of 20 cm and bring in the compost. As soon as the snow melts, you can start planting. Dill seeds are small and planted them shallowly. They slowly germinate due to the abundance of essential oils that prevent water absorption and swelling.

The first shoots will appear in 2-3 weeks. You can speed up this process, pre-soaking the seeds for 3 days in warm water (50 degrees). Some gardeners even scald them with boiling water. If you planted soaked seeds, be sure to cover the garden bed with foil. And in the case of sowing dry seeds it is useful. Shoots appear much earlier.

Seeds can be sown several times with an interval of two weeks. Then all summer you will be guaranteed fresh greens. Dill is planted before winter, just before the snow cover is set, so that the seeds do not have time to germinate.

What does a plant look like?

The fennel has a rather powerful, branched, waxed tall (up to 2 m) cylindrical stem, casting with a bluish bloom. Stem leaves, like those of dill, pinnated into linear narrow lobes. The bottom leaves are petiolate, and in the case of vegetable fennel, they come out of a cabbage bed.

Yellow five-petal flowers are collected in umbrellas, which are located on the tops of the stems. For fennel, as well as for dill, bisexality is characteristic. The plant blooms from July until September. Dvusesemyanka fruit like dill.

Both varieties of spicy grass are eaten. Vegetable-colored cabbages are used in salads, for preparing first and second courses. They are valued as a diet product. Common fennel is used as a spice instead of dill.

Each species is valuable for its healing effect:

  • spicy vegetable coaches are recommended for diseases of the kidneys and liver,
  • they also help with eye problems,
  • in folk medicine, fennel seeds are included in prescriptions for hypertension and for the treatment of hypochromic anemia,
  • advise nursing mother to enhance lactation and in the case when the newborn suffers from colic,
  • Dill is included in herbal preparations with a carminative and choleretic effect,
  • enhances the decoction of the secretory function of the digestive glands,
  • the seeds have a calming effect on the nervous system.

The plant is a good spasmolytic as well as an antiemetic. Essential aroma is used as an odorant for drugs. Fennel has found its use in perfumery, as well as cosmetology.

In spicy grass, all its parts are valued, but the fruits have the most healing properties. They are characterized by a high content of essential oils, the main of which is anethole. A lot of sugars in the composition, so fennel is sweeter than dill. The content of fatty oils, both considered cultures are similar to each other. As well as the main amount of useful mineral compounds, vitamins, flavonoids, folic acid.

This spice is a “classic” of garden beds, used by mankind since ancient times. Without dill, it is difficult to imagine both a summer cottage and a dining table. The plant is more popular than fennel, but in many ways it is similar.

Outwardly, dill is very similar to the wildly growing "fellow." The same high branchy upright stalk with longitudinal ribbed strips and wax coating. На первый взгляд, похожи и листья – сидячие или черешковые, разделенные на дольки. Если особо не приглядываться к цветкам, то они также идентичны – мелкие, пятираздельные, образующие зонтики. Сложно отличить между собой и семена – вислоплодники серовато-коричневого цвета.

Укроп на грядке

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