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Anethum graveolens

English Name: Dill
Nepali Name: Soup
Sanskrit Name: Satapuspa

Anethum graveolens
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.

Powder 1-3 gm
Oil: 1-3 drops
Ayurvedic preparation:
Arka soya, Satapusparka etc.

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