Dill Seed is from the parsley family. It is a durable herbaceous plant that originates from the Mediterranean basin and grows widely in our country. It can grow up to 60 cm in length. Its trunk is green or blue-green, round in section, hollow and has a structure that branches from a main trunk.
It has fragrant, thread-thin and hairy green or blue-green leaves; small, yellowish, fragrant flowers that bloom in midsummer in clusters resembling umbrellas up to 20 cm wide. Its oval-shaped, flat and dark brown small seeds (fruit) are also fragrant. The plant reproduces by its seeds.
The seeds, which are the most important part of dill in terms of medical terms, contain volatile oil with a ratio of % 4, which contains substances called carvone and limonene, as well as pectin, resin and some minerals. These seeds are added to some dishes and foods as they are or crushed and used as a spice. The leaves of the plant are added to dishes and salads to add flavor. Their beneficial qualities for the body as food and medicine have been known since the time of the Ancient Egyptians.
