ANETHUM GRAVEOLENS – wild fennel . Dill is a plant used since ancient times for its medicinal and curative properties: it is recommended to fight colic and headache and for its digestive and diuretic characteristics. Dill is aromatic, anti-inflammatory, antispasmodic, antiseptic. It promotes the expulsion of gas from stomach and intestine, stimulates the secretion of milk in pregnant women, calms hiccups, fights vomit, helps digestion, fights insomnia, fights halitosis, fights abdominal swelling. Dill harvesting is done towards the end of August, preferably in the early hours of the morning. Dill seeds are used to flavor sauces, vegetables, liqueurs, salads, but also bread or marinades.
Dill contains an essential oil, anethole.
To promote diuresis; 20 grams of dill seeds for 5/6 minutes in a liter of boiling water, strain and drink a cup of this infusion after meals.
20 grams of dill seeds for 5/6 minutes in a liter of boiling water; strain and drink a small cup of this hot infusion after meals, it promotes diuresis.
40 grams of crushed dill seeds in one liter of boiling water. Leave to infuse for about ten muniti. Strain, squeezing the seeds well, and keep your hands steeped for several minutes in this infusion.
SALMON & ANETO
200 gr salmon
150g of fresh goat cheese
1 bunch of dill
lemon zest
extra virgin olive oil, evo
salt, pepper
Scald the salmon in a pan, salt, pepper, once seared, serve with the cheese that you have prepared with finely chopped dill and grated lemon peel. You can also serve it raw already smoked.
Serve on a warmed slice of bread, garnish with a little dill. If you like, add two capers as well.
