Dill weed is an herb that has aromatic, licorice-like flavor. This herb is native to India but it is also used in Western countries. Dill weed is called asafoetida in Hindi. The word “asafetida” comes from Persian meaning “to free oneself from gas.”
Dill weed is highly nutritious, as it contains minerals like calcium, iron and magnesium. It helps to cure flatulence, colic and stomachache. Dill weed can be added to various recipes like pickles, salad etc.
Dill is a biennial plant, which means that it takes two years to grow. It grows in abundance in the southern regions of Europe and North America. Dill is generally available fresh, but drying or freezing can extend its shelf life over the course of a year.
The leaves are used whole or ground. The seeds are popular because they can be used to make oil and because they have a nutty flavor. The leaves and stems are used in many dishes and have a strong taste similar to parsley, with a hint of liquorice-like aroma which comes from the essential oils it contains.
Dill weed is frequently used for flavoring food and as a garnish for fish, potatoes or other vegetables, or salads. Fresh dill leaves provide an aromatic flavor with hints of anise and citrus. Ground dried dill leaves are pungent and aromatic with hints of caraway seed and citrus peel
Dill weed, an herb in the same family as fennel, is also used in pickling. Dill weed is typically added to sauerkraut and fish dishes. It can also be used to season lentils, beans, and many other dishes.
A native of the Mediterranean area, dill grows throughout much of the United States. The leaves and stems are harvested before flowers appear, when they are 4-10 inches tall. Dill weed is sold fresh or dried but loses flavor with time. Dried dill weed retains its flavor for about six months if stored in a cool dark place away from moisture.
Dill weed is commonly used with seafood. However, it can be used in a variety of ways because its taste fits well with many foods. Fresh leaves are commonly added to salads and cooked dishes. The seeds may be added to breads and crackers or paired with meats like chicken and lamb..
Dill Weed is in the same family as parsley and caraway, but does not have any of the pungent flavor associated with those herbs. Dill has a mild flavor that is similar to anise or fennel. It can be used in place of fresh dill in recipes that require it, or simply to give dishes a hint of its delicate flavor.
Dill weed is often used to season dishes, particularly soups and fish. It can be used with other herbs or spices to add a special flavor to certain foods. It also works well in salads and sandwich spreads, where it can be mixed with other greens such as lettuce or spinach. One interesting thing about dill weed is that it pairs well with other strong flavors such as garlic, mustard seed, and vinegar. As such, dill weed is commonly used in pickling vegetables as well as making various types of salad dressing.
Dill weed is a plant with feathery leaves and yellow flowers. It has a sharp taste, though it is not as strong as its companion herb, dill seed. Dill weed is used in cooking mostly to flavor soups and sauces rather than as a main ingredient. It is also used in herbal teas.
Taken orally, dill weed can help ease indigestion, flatulence and stomach pain. Taken topically, it can help relieve headaches and toothaches.
It can be taken in capsules or brewed into an herbal tea. It’s recommended that you follow the instructions on the package of dill weed capsules or the box of herbal tea to determine how much to take.*
When using dill weed topically or internally, make sure you consult a physician first to ensure that it’s safe for your body.*
~Written by Kathryn Sotnik
*These uses have been tested in humans or animals. However, there are no known studies about this plant asafoetida in hindi conducted in humans. There are limited human case studies available that report some benefits of this plant.*
Dill weed’s botanical name is Anethum graveolens. Anethum graveolens belongs to the family of Apiaceae or Umbelliferae. This plant is native to Mediterranean region and Asia. The plant has long been used as a spice in the preparation of food items like pickling, seasoning, flavoring and garnishing.
The herb grows up to 3 feet or 90 cm in height. The leaves grow opposite each other on the stem and are feather-like in appearance. The flowers are yellow and small in size. The seeds come out of the flower head that grow at the top of the plant above the leaves. Dill weed has a strong aroma and taste.
(आसाफोटी कौन है ?, आसाफोटी का उपयोग कैसे किया जाता है ?, डि’ल-वे, आसाफोटी का लाभ, आसाफोटी का फ़ा.फ़.फ़. फ़ा.)
Asafoetida (Hindi: ?, Urdu: ?) is a spice made from the dried sap of several species of Ferula, a perennial herb that grows 1 to 1.5 meters high and has yellow flowers. The spice is native to the deserts of Iran and Afghanistan, but is now produced in India, Pakistan, Nepal and other countries.
Its flavour is described as “slightly onion-like” or “garlicky”, and it is very pungent—the odour has been characterized as “