Dill (Anethum graveolens) is an ancient herbal plant. Originally, it comes from the Middle East and Southern Europe. This used culinary herb was best known for its medicinal properties in both the Egyptians, Greeks and the Romans. They used both the leaves and the seeds. Dill is probably spread by monks in the rest of Europe. During the Middle Ages, dill was used in the fight against witches. The herb has made itself indispensable in the kitchen.
In the Scandinavian countries, dill widely used in dishes, especially with fish. The name dill comes from the old Saxon word Dilarm, which loosely translated "rocked to sleep" means. Dill belongs to the family of umbelliferous which includes carrots, celery and parsley belong. The plant has a hollow stem to which the shiny leaves pinnate, brittle and wiry are; the green-yellow-screen-shaped flowers are very popular with florists and shine in many flower arrangements. Dill is also tevinden in the wild where it can be readily naturalize. Dill has a healing in excess intestinal gas, is antitussive and rich in vitamineC. The seeds used as a tea, promotes good sleep. This herb works well too. Breastfeeding
Dill prefers a sunny site and grows best in moist, well-permeable and humus-rich soil. Also in pots or containers is to grow this plant provided enough water and food available. Seeding is best done directly on site because dill is difficult to transplant his pinachtig root system. An ideal time for this is April-May, and should be done at a distance of 30 cm. After two weeks the seeds will germinate. Thinning to 20 cm gives strong, sturdy plants. Dill is resistant to insects. It even protects against aphids.