Dill
That of dill is the annual herbaceous plant belonging to the Apiaceae family, whose scientific name is Anethum graveolens. The dill plant, which is quite rare in Italy, grows wild in uncultivated places with calcareous soil at an altitude ranging on average from 500 to 1,000 meters above sea level. The word Anethum derives from ancient Greek and can be translated as "keeps away evils," while the word gravedens represents the union of two Latin words"gravis" and"olens" meaning "strong" and "odor" respectively precisely to emphasize the strong odor emanating from the plant. The leaves closely resemble those of fennel.
The properties of dill are many, so much so that this spice has been used since ancient times as a natural remedy for many ailments.
Dill is carminative (promotes the expulsion of gas from the stomach and intestines) and antispasmodic, so it is perfect for colic, stomach cramps and hiccups. It is also an excellent natural remedy for bad breath.
Its diuretic and depurative properties make it a great ally against cellulite as it helps eliminate waste, the cause of excess fluid accumulation.
Drinking an infusion of dill seeds before bedtime is an excellent habit as this plant aids digestion and fights insomnia.
Another property of dill is to heal and regenerate nails: crushed seeds or leaves are great for preparing strengthening compresses.