Anethum graveolens
English Name:
Dill
Nepali Name: Soup
Sanskrit Name: Satapuspa
Description: it is an annual glabrous, aromatic herb
widely cultivated as a spice. The hollow, finely grooved
stem grows 1 to 3 feet high and is striped dark green and
white with bluish spots. The leaves are bluish-green, bipinnate
with filiform leaflets; the base dilates into a sheath surrounding
the stem. Flat, compound umbels of yellow flowers appear
from July to September, producing eventually the oval, ribbed
dill seeds.
Parts used: fruit and oil
Phytochemical properties: The dried ripe fruits yield, on
distillation, an essential Volatile oil, consisting mainly
of carvone with dihydrocarvone, limonene, a- and b-phellandrene,
eugenol, anethole, myristicin, carveole, Flavonoids. It
also contains apiol and dill apioll.
Medicinal properties:
Carminative, stomachic, galactogogue, calmative, diuretic,
antipyretic and anthelmintic. It is used in Respiratory
disorders, menstrual disordecolic, gas, diarrhoea, boils,
and indigestion.
Dosage:
Powder 1-3 gm
Oil: 1-3 drops
Ayurvedic preparation:
Arka soya, Satapusparka etc.
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