Anethum graveol., Anethum graveolens, Dill
The essential oils from leaves (0.35%) and fruits (2 to 4%) differ slightly in composition: In the fruit oil, the main components are carvone (40 to 60%) and limonene (40%), but other monoterpenes appear only in traces (phellandrene, carveol, terpinene and dihydrocarvone). In the leaf oil, the aroma is determined by carvone (30 to 40%), limonene (30 to 40%), phellandrene (10 to 20%) and other monoterpenes; dill ether (a monoterpene ether) is characteristic of dill leaf oil.
Oil from the fruits of Indian dill (Anethum sowa) contains the phenylpropanoid dill apiole (6-allyl-4,4-dimethoxy-1,3-benzodioxol).
The name dill is probably related to Old Norse dilla ÒcalmÓ, ÒsootheÓ; it has been suggested that dill was used to relieve stomach pain in babies (due to its antiflatulent power) and thereby ÒsoothedÓ them.
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