Dill is a plant of the carrot family. It grows to a height of three or four feet. Dill is often used as a flavoring in foods, especially in sauces, and in making dill pickles. The same chemicals that keep pickles fresh also act as a digestive tonic.
Dill is a native plant of Europe and Asia. It has been tried for thousands of years, and is mentioned in the Bible, where it is called anise. In years gone by, people used it in making charms, which they thought would protect them from witches and evil spirits.
Dill is primarily used, as it has been for thousands of years, as a digestive aid, being used in cases of indigestion, diarrhea, colic, and flatulence. Dill also seems to exhibit some anti-bacterial qualities. Dill contains flavonoids, including Quercetin, which are believed to have anti-inflammatory properties, and volatile oils, including eugenol, limonene, and carvone. One study determined that supplementing with Dill could reduce triglyceride levels. It has also been investigated for its possible anti-spasmodic effects. Dill can also be used as a herb that can be used for bad breath.
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 tea bag for each cup into the teapot. Pour the boiling water into the pot, cover and let steep for 2-4 minutes. Pour into your cup; add milk and sugar to taste.
Iced tea brewing method: (to make 1 liter/quart): Place 5 tea bags into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea itself. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into the serving pitcher straining the tea bags. Add ice and top-up with cold water. Garnish and sweeten to taste.
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