Lalele

 de la mama (tara) lor.

Campurile de flori sunt asa minunate dar nu sunt numai de peisaj. Floarea si frunzele se impune sa se usuce pe vrej, bulbii se scot toamna se lasa la uscat, se aleg cei noi, se insilozeaza, uscati, pe variante si soiuri. Primavara devreme se planteaza si astfel se reia minunea in urmatorul an...

Si surprinse de Doinafotografiaza:

Leorda și păpădia, purificatorii sângelui

Prof. Univ. Dr. Constantin Milică, 25 Aprilie 2016 -sursa internet-

După anotimpul de iarnă în care alimentaţia a fost bazată, în principal, pe produse din carne şi cu mare carenţă în legume proaspete, devine absolut necesară o curăţire a sângelui şi a organismului, intrat în primăvară mai anemic şi cu o imunitate mult diminuată. În această perioadă, natura intervine cu două plante de mare valoare: leorda şi păpădia.

Proprietăţile terapeutice ale leordei reliefează, în primul rând, rolul depurativ, respectiv capacitatea de curăţire a sângelui, ficatului, stomacului şi intestinelor, mult mai activă decât la usturoi. Pentru această acţiune, se recomandă ca, în fiecare primăvară, să se facă o cură de patru săptămâni, cu frunze proaspete (de remarcat că, prin uscare, frunzele îşi pierd din proprietăţi). În plus, sunt evidente efecte antiseptice, bactericide, antitoxice, diuretice, hemostatice, hipotensive, antisclerotice, vermifuge şi stimulatoare ale peristaltismului intestinal şi ale contracţiilor uterine.

Prin consumul intern, leorda acţionează favorabil în numeroase afecţiuni:
- în bolile gastrointestinale are efecte în diaree acută şi cronică, dizenterie, indigestii, insuficienţă biliară, colici abdominale, balonări şi în distrugerea viermilor intestinali;
- în afecţiuni cardiovasculare curăţă sângele de substanţe toxice, reduce hipertensiunea arterială, intervine în ateroscleroză coronariană, hematurie, scăderea colesterolului, datorită conţinutului în adenozină, previne accidentele vasculare, evitând apariţia trombozei şi tromboflebitei prin fluidificarea sângelui şi de dizolvare a plăcilor de colesterol;
- în bolile aparatului respirator este benefică la persoane cu bronşite, tuberculoză pulmonară şi infecţii la nivelul căilor respiratorii superioare (gripe, răceli);
- în afecţiunile sistemului nervos întăreşte memoria, prin mărirea capacităţii de memorare, combate momentele de lapsus, amneziile, insomniile, ameţelile de dimineaţă, depresiile psihice, presiunea din cap şi stările de anxietate (frică) şi de nelinişte;
- în boli renale curăţă rinichii şi vezica urinară, favorizează urinarea şi elimină excesul de acid uric, foarte dăunător la bolnavii de gută.

Forme de utilizare

Având un excelent rol purificator, prin eliminarea deşeurilor toxice din ficat şi din sânge, precum şi un important rol fortifiant al întregului organism, leorda este recomandată într-o cură benefică de primăvară:
- frunzele proaspete se consumă primăvara într-o cură de trei-patru săptămâni, fiind amestecată cu diferite preparate culinare: salate de crudităţi, supe, ciorbe, piure (în asociere cu urzica vie), găluşte, chiftele, perişoare, cartofi, tocane cu carne, având atât rol decorativ, cât şi condimentar foarte gustos, în locul usturoiului.
- tinctura din frunze sau bulbi tocaţi mărunt se prepară în alcool de 38-400 unde se macerează timp de 14 zile la soare; se strecoară şi se păstrează în sticle închise la culoare, în loc răcoros şi întunecos. Zilnic se iau câte 10-15 picături, în puţin ceai sau apă, de trei-patru ori pe zi, având efecte deosebite în dobândirea unei memorii excelente. Tinctura bine păstrată permite să se beneficieze tot timpul anului de puterea curativă a leurdei.
- infuzia de leordă se prepară din două linguriţe frunze tocate la 200 ml apă clocotită; se beau unul-două ceaiuri pe zi.
- vinul de leordă se prepară dintr-un pumn de frunze proaspete sau bulbi mărunţiţi care se fierb cinci minute în 50 ml vin alb; se infuzează acoperit timp de 10 minute, se strecoară şi se îndulceşte după gust cu miere sau sirop. Se bea dimineaţa câte un păhărel timp de 14 zile, fiind considerat un minunat remediu pentru persoanele în vârstă, chinuite de tuse rebelă, insuficienţă respiratorie, expectoraţii persistente şi tuberculoză pulmonară.
- sucul de leordă extras din frunze proaspete prin presare se consumă în cure de trei săptămâni, luând câte două pahare pe zi, dimineaţa pe stomacul gol şi după-amiaza, având efecte în combaterea reumatismului degenerativ, mastită şi noduli la sân şi în înlăturarea efectelor nocive ale tutunului, printr-o acţiune puternic antitoxică.

Proprietăţile terapeutice ale păpădiei

Funcţia principală depurativă şi detoxifiantă a sângelui şi ficatului asigură un tonus general al organismului. La nivelul sângelui acţionează şi ca hipoglicemiant şi hipocolesterolemiant.
În afecţiunile digestive are proprietăţi coleretice şi colagoge (favorizând evacuarea bilei), astringente, hipoacidifiante, alcalinizante, laxative, stomahice, antiputride, stimulente ale secreţiei pancreatice, decongestive, antibiotice, mineralizante, aperitive şi tonic amare.
În funcţiile cardiace are efecte venotonice, antidiabetice, antiplachetare şi depurative sanguin.
La nivelul rinichilor are acţiuni diuretice şi dizolvante pentru calculi renali, tonifiante pentru piele.
Alte proprietăţi ale păpădiei, bine cunoscute în terapeutica medicală, sunt: antitumorale, antiinflamatoare, anticanceroase, antireumatice, sedative, tonifiant al pielii.
Rizomii de păpădie au proprietăţi puternic depurative eliminând toxinele de origine infecţioasă din ficat şi bilă, dar şi cele provenite din alimente poluate.
Păpădia este o plantă cu calităţi terapeutice de excepţie şi ar trebui să nu lipsească din terapia de primăvară a fiecărei persoane.

Forme de utilizare

- infuzie din două linguriţe plantă uscată la 250 ml apă clocotită; se infuzează 10-15 minute, se strecoară şi se beau zilnic două-trei ceaiuri puţin amărui, după mesele principale, având efecte în purificarea sângelui, icter, colecistite, dischinezie biliară, normalizarea circulaţiei sângelui, ateroscleroză, reumatism, gută, afecţiuni cronice ale aparatului urinar, vindecarea varicelor şi ulcerelor varicoase şi eliminarea toxinelor din organism;
- decoct din 30-50 g rădăcini şi frunze proaspete puse într-un litru de apă rece; se lasă la macerat peste noapte, iar în dimineaţa următoare se fierbe timp de 10 minute, se infuzează 4 ore, se strecoară şi se beau două ceaiuri îndulcite cu miere pe zi, unul cu 30 minute înainte de micul dejun şi altul la o oră după micul dejun, având efecte în bolile de rinichi, insuficienţă hepatică, tulburări digestive, dispepsii, icter cataral şi hemoragii interne;
- decoct din amestecul de 40 g herba uscată de păpădie, 20 g frunze de mesteacăn, 15 g flori de soc și 25 g scoarţă de cruşin sau herba de volbură, din care se ia o linguriţă de 250 ml apă rece; se fierbe 5-10 minute, se infuzează acoperit 15 minute, se strecoară şi se beau zilnic două-trei ceaiuri călduţe şi neîndulcite între mesele principale, într-o cură de peste o lună, având efecte în combaterea obezităţii şi celulitei;
- salată din 100 g frunze tinere, recoltate primăvara până în mijlocul verii, care se ţin 30 minute în apă sărată pentru a îndepărta gustul amărui; se mărunţesc şi se amestecă cu 25 g pătrunjel verde, 50 g praz tocat, 15 ml ulei, sare, piper, oţet şi mărar. Frunzele se pot amesteca cu un sos preparat din smântână, sare, piper şi zeamă de lămâie sau cu muştar, ulei şi zeamă de lămâie. După o cură de două săptămâni are proprietăţi nutritive la convalescenţi şi la persoane anemice, aducând organismului un supliment de săruri (ecalciu, magneziu), compuşi proteici şi substanţe antibiotice naturale. Are şi efecte vindecătoare în reumatism, obezitate şi oboseală generală.
- tinctură de păpădie din 100 g rădăcini proaspete în 18 ml alcool 90°, 15 ml glicerină şi 17 ml apă; după macerare timp de 7 zile se strecoară şi se iau câte 15-2­0 picături, de două-trei ori pe zi, într-o cură de patru săptămâni, având rol de drenaj al aparatului renal şi al vezicii biliare.

Nina Matthews Photography on 

Medicina alternativa

  

Magazine Home Past Issues About Contact Giving Subscribe Contents: Spring 2014

Alternative medicine

Are mistletoe extract injections the next big thing in cancer therapy?

Joe Sugarman / Spring 2014 Posted in HealthTagged ruscombe mansion community health center, kimmel cancer center, ludwig center for cancer genetics and therapeutics, oncology, cancer, alternative medicine

In September 2008, Ivelisse Page, a 37-year-old mother of four, was diagnosed with colon cancer. Several weeks later, she had 15 inches of her colon and 28 lymph nodes removed. But in December of that same year, Page's doctor, Luis Diaz, an associate professor of oncology in the School of Medicine, had to deliver the devastating news that the cancer had spread to her liver. He told her that she had just an 8 percent chance of surviving for more than two years.

Page had more surgery to remove 20 percent of her liver, but instead of undergoing conventional chemotherapy, she pondered the suggestion of another of her doctors, Peter Hinderberger of Baltimore's Ruscombe Mansion Community Health Center. A specialist in using complementary therapies, Hinderberger had seen positive effects from injections of mistletoe extract. The liquid, derived from the poisonous, semiparasitic mistletoe plant, has been a popular natural remedy in treating cancer in Europe for years, but Hinderberger is one of the few physicians nationwide who regularly use the therapy.

Page and Diaz had never heard of the treatment. Diaz, who is also the director of translational medicine at the Ludwig Center for Cancer Genetics and Therapeutics at the Johns Hopkins Kimmel Cancer Center, reviewed several European studies on the extract and somewhat reluctantly gave Page the green light. "I'm an oncologist who treats with chemotherapy— and I'm really good at it—and here's somebody who says not only do I not want chemotherapy, but I still want you to be my oncologist while I'm getting mistletoe," Diaz says. "I reviewed the literature on mistletoe in other parts of the world and there is some acceptance of it. I was willing to work with her."

The next time the doctor saw his patient, he was amazed. "The one thing I noticed was that as soon as she went on it, she started feeling better," he recalls. "That's a universal feature I've seen in all patients who get mistletoe. Their [color] improves; they have more energy."

Page has been cancer-free since the operation on her liver and attributes her turnaround to a combination of surgery, diet and exercise, and the mistletoe. Now she's made it her mission to bring the extract from its European manufacturers to the United States, where the Food and Drug Administration has yet to issue its stamp of approval. She knew Diaz could help establish the necessary clinical trials. "I told her that the trials would cost millions of dollars, which I thought would subdue her a bit, but it didn't," Diaz says. "Instead, she went into overdrive." Page and her husband, Jimmy, formed a nonprofit called Believe Big to connect cancer patients with doctors who use nonconventional therapies and also to raise funds for the three-stage clinical trials. Through benefit dinners, fundraising walks, and donations, Believe Big has raised most of the $300,000 required for stage 1 testing, which could begin this summer. While Diaz says it's not uncommon for a nonprofit to fund clinical work, it's highly unusual for an individual to be the driving force.

Researchers at Johns Hopkins have been increasingly looking at naturally derived medicines to fight disease, Diaz notes. "Being at Hopkins rather than a private practice physician, my mission is to make things better, to improve treatments. I know that what we do for patients now isn't what the finality will be once we get it figured out. And I know that there needs to be new ideas."

Channing Paller, an assistant professor of oncology at the School of Medicine and the principal investigator for the study, says her colleagues are surprised when she mentions the mistletoe trials, but they realize that patients are interested in these new therapies. "In the past, doctors may have wondered if they were giving their patients snake oil," says Paller, who has worked on other Hopkins studies involving treatment of prostate cancer with pomegranate and an extract of muscadine grape skins. "But I think people are becoming a little more open-minded. We don't treat these natural products any differently than any other immunotherapy trial that we do. Every new potential treatment, including natural products such as herbs, needs to be studied rigorously and go through all FDA-required testing before it can be given to a patient."

Diaz says that in Europe, clinical trials for mistletoe have produced "confusing and mixed" results. Some studies have demonstrated improvements in patients suffering from certain types of cancers, such as breast, colon, pancreatic, or melanoma, but other studies have shown the treatment to be ineffective in reducing tumor size or preventing the spread of the disease. Paller says mistletoe's primary benefit could lie in its ability to boost the immune system, as studies have revealed that it can help patients better withstand the side effects of chemotherapy. Mistletoe extract's efficacy, safety, and dosage recommendations will all be thoroughly tested during the course of Hopkins' multiyear study.

Cancer de colon

Sursa internet

By Dr. Mercola

Colon cancer has been in the news as of late after the International Agency for Research on Cancer (IARC), which is part of the World Health Organization (WHO), concluded in late 2015 that processed meat can cause colorectal cancer in humans, classifying it as a Group 1 carcinogen.

Colorectal cancer, which includes both cancers of the colon and rectum, is the third most common cancer diagnosed in the U.S. (not including skin cancers). In 2016, it’s estimated there will be more than 95,000 new cases of colon cancer (and more than 39,000 cases of rectal cancer) diagnosed.¹

Your colon, also known as your large intestine, plays an incredibly important role in your health. As food passes through your colon, liquid and salt are removed to prepare it for elimination.

Aside from helping to form, store and eliminate waste, your colon contains billions of bacteria, a healthy balance of which is essential for optimal health.

Many Cases of Colon Cancer Are Preventable

Colorectal cancer is the second leading cause of cancer deaths in the U.S., but, like many types of cancer, it is often preventable.

Research published in Pharmaceutical Research suggested that only 5 percent to 10 percent of cancer cases are due to genetic defects, while the rest are linked to environment and lifestyle factors.²

The researchers estimated that up to 35 percent of cancer-related deaths may be due to diet, another 30 percent due to tobacco, 20 percent due to infections and the rest due to other environmental factors including exposure to radiation, stress, physical activity levels and environmental pollution.

The American Institute for Cancer Research (AICR) also stated that about one-third of the most common U.S. cancer cases are preventable through a healthy diet, being physically active and maintaining a healthy weight.

In the case of colorectal cancer, the percentage that could be prevented via these lifestyle factors rises to 50 percent.³

Top Tips to Prevent Colon Cancer

Today can be the day you start making healthy changes to lower your risk of this potentially deadly disease. Top steps include the following.

1. Eat More Vegetables and Some Fruits

Vegetables contain an array of antioxidants and other disease-fighting compounds that are very difficult to get anywhere else – like magnesium.

Results from one meta-analysis indicated that for every 100-milligram increase in magnesium intake, the risk of colorectal tumor decreased by 13 percent, while the risk of colorectal cancer was lowered by 12 percent.⁴

The researchers noted magnesium’s anti-cancer effects may be related to its ability to reduce insulin resistance, which may positively affect the development of tumors.

Beyond magnesium, plant chemicals called phytochemicals can reduce inflammation and eliminate carcinogens, while others regulate the rate at which your cells reproduce, get rid of old cells and maintain DNA.

Vegetables are also one of the best forms of dietary fiber. Studies have repeatedly shown that people with higher vegetable intake have lower rates of cancer.⁵

Cruciferous vegetables may be particularly beneficial due to the sulforaphane they contain. Sulforaphene, a naturally occurring derivative of sulforaphne, has been found to suppress growth of colon cancer-derived tumors, for example.⁶

If you’re healthy, consuming some fruit in moderation may also be beneficial. According to one study, dried plums (i.e. prunes) may lower your risk of colon cancer by building your gut bacteria.⁷

2. Eat More Fiber

Dietary fiber has been associated with a reduced risk of colorectal cancer, particularly incident colorectal adenoma and distal colon cancer.⁸ Further, for every 10 grams of fiber you add to your daily diet, your risk of colon cancer decreases by 10 percent.⁹

A 2005 study similarly revealed that dried plums “favorably altered … colon cancer risk factors” in rats, possibly due to their high content of dietary fiber and polyphenolics.¹⁰

Fortunately, if you follow the tip above and eat more vegetables, you’ll naturally be eating more fiber from the best possible source— vegetables. Psyllium seed husk, flax seeds, hemp seeds and chia seeds also provide valuable sources of soluble and insoluble fiber.

3. Optimize Your Vitamin D Levels

Vitamin D deficiency is a risk factor for colorectal cancer. In one study published in the journal Gut, people with higher blood levels of vitamin D were less likely to develop colorectal tumors.¹¹

This may be because vitamin D is beneficial for your immune system, which in turn may help to limit the growth of cancerous tumors. According to the researchers:¹²

“Evidence suggests protective effects of vitamin D and antitumour immunity on colorectal cancer risk.

Immune cells in tumour microenvironment can convert 25-hydroxyvitamin D [25(OH)D] [vitamin D] to bioactive 1α,25-dihydroxyvitamin D3, which influences neoplastic and immune cells

… High plasma 25(OH)D level is associated with lower risk of colorectal cancer with intense immune reaction, supporting a role of vitamin D in cancer immunoprevention through tumour–host interaction.”

Regular sun exposure, use of a high-quality tanning bed and/or supplementation with a vitamin D3 supplement can get your vitamin D levels into the optimal range of 50-70 ng/ml. You’ll need to monitor your levels to be sure you stay within this target range.

4. Avoid Processed Meats

Processed meats are those preserved by smoking, curing, salting, or the addition of chemical preservatives.

This includes bacon, ham, pastrami, salami, pepperoni, hot dogs, some sausages, and hamburgers (if they have been preserved with salt or chemical additives) and more. Particularly problematic are the nitrates that are added to these meats as a preservative, coloring and flavoring.

The nitrates found in processed meats are frequently converted into nitrosamines, which are clearly associated with an increased risk of certain cancers. AICR warns that "there is no safe threshold" for eating processed meats.¹³

5. Be Knowledgeable About Red Meat Consumption

Research suggests that people who eat the most red meat (in one study this was five ounces a day) have a 24 percent greater risk of colorectal cancer than those who eat the least.¹⁴

Red meat is likely not the problem in and of itself, however, but the way it’s cooked, and the source it comes from, likely play a role. Grass-fed beef, for instance, contains cancer-fighting compounds.

On the other hand, it’s known that glyphosate, the active ingredient in Roundup herbicide, can have a detrimental impact on healthy gut bacteria and is carcinogenic. CAFO animals are typically fed grains contaminated with glyphosate.

Red meat cooked at high temperatures (such as barbecued or fried) may also contain carcinogenic cooking byproducts like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).

When it comes to meats, I recommend eating organically raised grass-fed meats only and cooking them only lightly (rare, not well-done). For the record, I believe most people need some animal protein to be optimally healthy, but most eat far more protein than is necessary (or healthy).

6. Exercise

There is convincing evidence that regular exercise can significantly reduce your risk of colon cancer.¹⁵ One study revealed that physically active men and women have about a 30 percent to 40 percent reduction in the risk of developing colon cancer compared with inactive persons, for instance.¹⁶

For starters, exercise drives your insulin levels down, and controlling insulin levels is one of the most powerful ways to reduce your cancer risk. It's also been suggested that apoptosis (programmed cell death) is triggered by exercise, causing cancer cells to die.

Exercise also improves the circulation of immune cells in your blood. The job of these cells is to neutralize pathogens throughout your body, as well as destroy precancerous cells before they become cancerous. The better these cells circulate, the more efficient your immune system is at defending itself against infections and diseases like cancer.

7. Maintain a Healthy Weight and Control Belly Fat

A number of studies have linked obesity to an increased risk for about a dozen different cancers, including cancer of the colon. In a 2014 study that analyzed data from more than 5 million people over the age of 16, every 11-pound increase in body weight was associated with an increased risk for 10 types of cancer.¹⁷

If you’re overweight or obese, even small amounts of weight loss can lead to significant benefits for your health. In terms of cancer prevention, losing excess belly fat is particularly important, as belly fat is linked to an increased risk of colon cancer regardless of your body weight.

8. Limit Your Alcohol Intake and Quit Smoking

Both excessive alcohol intake and smoking are associated with an increased risk of colorectal cancer. When it comes to alcohol, I generally define "moderate" alcohol intake (which is allowed in thebeginner phase of my nutrition plan) as a 5-ounce glass of wine, a 12-ounce beer or 1 ounce of hard liquor, with a meal, per day.

As you progress further in the nutrition plan, I do recommend eliminating all forms of alcohol. If you’re a smoker, you can find tips for quitting here.

9. Eat Garlic

Garlic has been shown to kill cancer cells in laboratory studies, as well as shown promise when consumed via your diet. One study showed that women who regularly ate garlic (along with fruits and vegetables) had a 35 percent lower risk of colon cancer.¹⁸

Those who consume high amounts of raw garlic also appear to have a lower risk of stomach and colorectal cancers.¹⁹ Furthermore, among people with inoperable forms of colorectal, liver, or pancreatic cancer, taking an extract of aged garlic for six months helped to improve immune function, which suggests it may be useful for helping your immune system during times of stress or illness.²⁰

When you add raw garlic in your diet the fresh clove must be crushed or chopped in order to stimulate the release of an enzyme called alliinase, which in turn catalyzes the formation of allicin.

Allicin, in turn, rapidly breaks down to form a number of different organosulfur compounds. So to “activate” garlic’s medicinal properties, compress a fresh clove with a spoon prior to swallowing it, chop it finely to add to a salad, or put it through your juicer to add to your vegetable juice.

Marar

 

Story at-a-glance −

·         The name dill comes from the Old Norse word “dylla,” which means “to soothe” or “to lull”

·         Dill is used for soothing a wide variety of gastrointestinal issues, including gas, diarrhea, heartburn and even ulcers

·         Dill has beneficial phytochemicals that may benefit heart health and bone health; the herb may also help relieve pain and support restful sleep

Delving Into the Benefits of Dill

---

By Dr. Mercola

Dill is perhaps most well known for its use in making pickles, but it also makes a flavorful addition to salad dressings, fish, dips (such as mixed with plain yogurt and cucumber) and added to salads (especially egg salad).

Both the leaves and the seeds can be used in your cooking; the seeds have a stronger flavor than the leaves and taste similar to caraway seeds. They’re popular in German and Scandinavian cuisines.¹

Dill is not only versatile in its uses but it’s also very easy to grow, making it an ideal herb for kitchen gardens. It doesn’t keep well either, so having a source nearby to snip fresh leaves from is ideal.

However, this herb also has a long history of medicinal use. In fact, the name dill comes from the Old Norse word “dylla,” which means “to soothe” or “to lull.”

Dill May Soothe Digestive Upset and Other Gastrointestinal Complaints

Dill has a long-held reputation as a soothing herb, especially for digestive complaints. It was even recommended by Dr. W.T. Fernie in 1897 as a remedy for quieting fussy children.²

Traditional remedies often point to dill for soothing a wide variety of gastrointestinal issues, including gas, diarrhea, heartburn and even ulcers. It was also sometimes recommended to relieve insomnia.

Dill was used by ancient Egyptians and Greeks for relieving gas, as well as by ancient Romans for everything from hiccups to constipation.³ Many of these uses have been backed up by modern-day science. According to a study published in BMC Pharmacology:⁴

“As a folk remedy, dill is considered for some gastrointestinal ailments such as flatulence, indigestion, stomachache and colic. Dill fruit has an antispasmodic effect on the smooth muscles of the gastrointestinal tract.”

The study found that dill seed extract had anti-ulcer activity in an animal study, as well as “significant mucosal protective and antisecretory [inhibits gastric secretions] effects.”⁵

The American Botanical Council further noted, “Dill herb is used for prevention and treatment of diseases and disorders of the gastrointestinal tract, kidney and urinary tract, for sleep disorders, and for spasms,” although they continued, “The effectiveness of the claimed indications is not documented.”⁶

Dill for Male Fertility and Sluggish Menstruation

Dill is considered to be an emmenagogue, or an herb that can help remedy a sluggish menstrual cycle. Dr. James Duke, author of the book “The Green Pharmacy” recommends making a tea from two teaspoons of crushed dill seeds as a remedy to encourage menstruation (pregnant women should avoid it).

Dill is also said to increase milk production in breastfeeding women, and the resulting dill-infused milk may further help to soothe a baby’s stomach. Because dill plants produce thousands of seeds, the plant has long been linked with enhanced fertility as well.⁷

One study found that dill seed increased sperm concentration and motility and decreased abnormal sperm in rats.⁸ Caution is warranted, however, as dill may act as an anti-fertility agent in women.⁹

What Else is Dill Good For?

Nutritionally speaking, dill contains vitamin C and manganese, but it is its phytochemicals that provide much of its beneficial punch.

Dill contains monoterpenes, including carvone, limonene, and anethofuran, along with flavonoids, including kaempferol and vicenin, which offer multiple potential health benefits.¹⁰

Anti-Cancer Effects

Carvone and limonene in dill weed oil have potential anti-cancer effects and “induced the detoxifying enzyme glutathione S-transferase” in mice.¹¹ In other words, the dill provided protection against free radicals.

Dill is also considered a chemoprotective food that may help neutralize certain carcinogens, including benzopyrenes, which are found in cigarette smoke and smoke from charcoal grills.¹²

Cholesterol-Lowering Effects

Hamsters treated with a dill tablet or dill extract had significantly decreased lipid profiles, blood glucose and liver enzymes compared to control hamsters.¹³

Protective Against Atherosclerosis

When rabbits were fed dill powder along with a fatty meal, they had significantly lower levels of total cholesterol, LDL cholesterol, glucose and fibrinogen (which is sometimes used to help measure risk of heart disease) following the meal.¹⁴

The researchers concluded dill “might have some protective values against atherosclerosis and that it significantly affects some biochemical risk factors of this disease.” They further explained:

“Dill is a short-lived perennial herb and is the sole specie of the genus Anethum. Its seeds contain 3% oil, carotene, flandrenin, limonene and tannin.

In traditional Iranian medicine, Dill has been used as sedative, carminative, antispasmodic, lactogogue, diuretic and home remedy for hyperlipidemia.

It has been found that other than glucose, dill significantly may reduce triglyceride, total cholesterol (TC) … LDL-cholesterol (LDL-C) and increases HDL-cholesterol (HDL-C) in diabetic rats. These effects have also been attributed to antioxidant contents of dill.”

Antimicrobial Properties

In one study, “dill exhibited antibacterial activity against natural microflora, coliforms, yeast and molds.”¹⁵

Antidepressant and Pain-Relieving Properties

Dill extract had significant antidepressant and pain-relieving properties without any adverse effects in a study on rats.¹⁶ According to the researchers, “The dose of 250 mg/kg, body weight shows the best antidepressant and analgesic effects.”

Bone Health

Dill contains nutrients that support bone health, including iron,magnesium, manganese and calcium.

Oral Health

Dill seeds have traditionally been chewed to freshen breath, while their antimicrobial properties may help to clean your mouth. According to the George Mateljan Foundation, “Dill was used by Hippocrates, the father of medicine, in a recipe for cleaning the mouth.”¹⁷

Dill Is a Versatile Herb for Your Health and for Cooking

In short, dill is a versatile herb that’s most known for its soothing effects on the gastrointestinal tract, but its beneficial properties extend to potentially helping to ward off chronic disease, relieve pain, help promote sleep and much more. Organic Facts added:¹⁸

“Dill is a relaxant, increases strength, and increases urination to help in the removal of toxins, excess salts, and water from the body. Furthermore, it is a carminative (helps remove excess gas), antispasmodic (prevents cramps), and an antiflatulent substance.

It stimulates lactation (galactagogue) and endocrinal secretions, enhances the libido due to the presence of Arginine and last but not the least, it ensures bone and dental health since it is a good source of calcium.”

For use in cooking, dill pairs especially well with salmon, chicken and eggs, or use it in sauces made from sour cream or cream or alongside vegetables like cabbage, carrots, cucumbers, beets or pickles. Dill should be added at the end of cooking to protect its flavor.

If you’re using dill in a recipe, one tablespoon of dill seed is equal to about three heads of fresh or dried dill leaves (also known as dill weed).¹⁹ You can also leave a small dish of dill seeds right on your dinner table and chew them after a meal to help with digestion.

Do You Want to Grow Dill?

If you want a fresh supply of dill all summer, plant it from seed a week or two before the last spring frost date. Dill plants like a lot of sun, and if you leave the soil undisturbed the plants will self-seed so you’ll have new plants that come up next year. The plants reach about three feet in height. To harvest, you can cut entire stalks if you have a lot of plants. Otherwise, use scissors to snip the feathery leaves from the plant.²⁰

To ensure you have dill to harvest all season, plant more seeds every few weeks. Once harvested, dill will only keep for a day or two, so ideally cut what you need right before cooking. You can also freeze dill leaves. One trick is to place chopped dill leaves in an ice cube tray covered in water or stock, then pull them out to add to soups, sauces or stews.²¹

Remember, you can collect dill seeds, too, both for use in cooking and to plant next year. To collect the seeds, gather a bouquet of stalks then hang them upside down in a protected spot (such as in your garage, pantry or basement) to dry. Attach a paper bag around the flower head after hanging to catch the seeds as they dry and fall off. Poke a few holes along the opening to keep them dry, and they can be stored in an airtight glass jar for up to a year.