DILL OIL – Anethum graveolens
Botanical name: Anethum graveolens, sometimes Sowa
Part used: seeds.
Method: Steam distillation.
Colour: yellow to light brown.
Consistency: thin.
perfumery note: middle
Aroma: pungent, spicy, strong dill
Uses
Carvone, limonene, a-pinene, decanal
Warnings.
Anyone with an allergy to the carrot family should not use dill as they are related.
Part used: seeds.
Method: Steam distillation.
Colour: yellow to light brown.
Consistency: thin.
perfumery note: middle
Aroma: pungent, spicy, strong dill
Uses
- Dill, both the seeds and leaves, have been used for centuries in food preparation and herbal remedies.
- Roman soldiers rubbed dill oil on their bodies before going into battle, believing it would strengthen their nerves!
- Dill seed oil has a high carvone content, which gives it effective antimicrobial properties.
- Dill oil is added to food, or used on work surfaces, as a disinfectant.
- Used to disinfect wounds, it will also aid healing.
- Widely used to aid digestion, help release gas and it is also an antispasmodic, relieving stomach cramps.
- It can also be used diluted as a mouth wash and gargle for mouth and throat inflammations.
- The name Dill is derived from the word “dilla”, which means “to lull”, so is believed to aid insomnia, relieve stress and depression.
Carvone, limonene, a-pinene, decanal
Warnings.
Anyone with an allergy to the carrot family should not use dill as they are related.
