Dill stimulates appetite, strengthens the digestive activity of the stomach and intestines, driving gases, increases the flow of urine, stimulates the mammary glands (increases the amount of milk in lactating women). Dill also excites activity weary heart, dilates blood vessels, lowers blood pressure, relaxes the intestines and reduces its motility. Found that fennel has a laxative, expectorant, anticonvulsant, sedative and mild hypnotic effect.
In the food industry used in dill pickles and pickling cucumbers, tomatoes, squash, to produce marinadnyh fills, and spicy pickled herring, curd mass and cream cheese "Summer". Spice is found in many aromatic compounds.
Fresh dill leaves are used in salads, soups, sauces, gravies, and various meat, fish, vegetable and mushroom dishes. In the manufacture of various canned vegetables and pickles used in the whole plant during flowering dill.
The leaves contain carotene dill - 3.5 mg/100 g, carbohydrates - 1,8%, a large range of vitamins (C - 95.2 mg%, B, PP, folic acid), flavonoids, minerals (iron salts, potassium , calcium, phosphorus, etc.). Essential oil - mobile colorless or slightly yellowish liquid with grass-spicy characteristic pungent smell. Its main component - carvone - up to 50%, there fellandren - 20-30% and limonene - 15-20%.
Dill is recommended to use in obesity, diabetes, tophus. Obtained from the fruit of the drug "Anetin" with antispasmodic action for the treatment of chronic coronary insufficiency, prevent strokes, as well as nervousness, accompanied koronarospazm, muscle spasms abdomen.