Plant Details
:Common Name
Dill
:Scientific Name
Anethum graveolens
:Introduction
Anethum graveolens L. (Umbelliferae), commonly known as dill or Sholpa (Bengali) or Shepu (Marathi, Konkani) or Savaa (Hindi) or Soa (Punjabi) or Soa-kura (Telugu), is native to Mediterranean countries and southeastern Europe.
: Details
It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. Main aroma constituents are Apiole, Dillapiole, Carvone, Limonene, Myristicin, and Umbelliferone. Medicinal activities reported are antibacterial activity against Staphylococcus aureus, and antimicrobial activity against Saccharomyces cerevisiae.
Essential Oils
| Serial No. | Essential Oil Name |
|---|---|
| 1 | Anethum graveolens essential oil |
Plant Variety
| Serial No. | Variety | Compound | Details |
|---|
Latest Molecules
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Name: Dehydroelsholtzia ketoneView
Scientific Name: 3-methyl-1-(3-methylfuran-2-yl)but-2-en-1-one
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Name: 2-nitroethanolView
Scientific Name: 2-nitroethanol
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Name: Vulgarone BView
Scientific Name: Vulgarone B
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