Dill Weed Essential Oil
Dill Weed Essential Oil, Dill is a short-lived annual herb, native to southwest and central Asia. It grows to 40-60 cm tall, with slender stems and alternate, finely divided, softly delicate leaves 10-20 cm long. The ultimate leaf divisions are 1-2 mm broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm broad, but harder in texture. The flowers are white to yellow, in small umbels 2-9 cm diameter. The seeds are 4-5 mm long and 1 mm thick, and straight to slightly curved with a longitudinally ridged surface. Dill has long been cultivated as a herb throughout Europe and north Africa as well as in its native Asia. It was used by Egyptian doctors 5000 years ago and traces have been found in Roman ruins in Great Britain. In the Middle Ages it was thought to protect against witchcraft.
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| Botanical Name: | Anethum graveolens L. |
| Family: | Apiaceae |
| Synonyms: | Peucedanum graveolens, Fractus anethi, European dill, American dill. |
| See Also: | Dill Seed |
| Parts Used: | Fresh or partially dried herb |
| Extraction Method: | Steam Distillation |
| Appearance: | Colourless to pale yellow mobile liquid. |
| Aroma Description: | Sweet spicy |
| Perfume note: | |
| Consistancy: | Thin |
| Strength of Initial Aroma: | |
| Blends well with: | |
| Historical Uses: | Traditionally used as a digestive, and for wind and colic, especially in children along with fennel oil otherwise known as 'gripe water' . |
| Modern Uses: | Extensively used in preparations for colic, dyspepsia, flatulence, indigestion; also said to promote milk flow in nursing mothers. Dill weed and seed oils are used in flavouring in alcoholic and soft drinks and foods, especially pickles and condiments. |
| Cautions: | Non toxic, non irritant, non sensitizing |
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