Dill green

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🌱#rasteniye Ukrop (Anethum) — monotipnyy rod odnoletnikh travyanistykh rasteniy semeystva Zontichnyye (Umbelliferae), soderzhashchiy yedinstvennyy vid — Ukrop pakhuchiy, ili Ukrop ogorodnyy (Anethum graveolens). 🌍Gde rastot v prirode  V dikom vide ukrop vstrechayetsya v yugo-zapadnoy i tsentral'noy Azii. Kak ogorodnoye rasteniye ukrop rasprostranon vo vsom mire. Latinskoye nazvaniye rasteniya Anethum graveolens proiskhodit ot latinizirovannogo grecheskogo nazvaniya ukropa — anethon i ot latinskogo graveolens — sil'no pakhnushchiy. Rodinoy ukropa schitayut Yuzhnuyu Yevropu, Yegipet, Maluyu Aziyu, gde on izvesten s glubokoy drevnosti. Dikiye podvidy rasteniya rasprostraneny na territorii Turtsii, na afrikanskom poberezh'ye Sredizemnogo morya, rasprostranen ukrop takzhe v nekotorykh oblastyakh Irana i Gimalayev. Dlya rosta i razvitiya etomu rasteniya neobkhodimo mnogo tepla i solnechnogo sveta. Pri nedostatke ul'trafioletovogo i teplovogo izlucheniya ukrop rastet znachitel'no medlenneye. Kul'tiviruyemyye sorta rasteniya vstrechayutsya po vsemu zemnomu sharu. Semena rasteniya sokhranyayut zhiznesposobnost' dolgoye vremya, k tomu zhe oni morozoustoychivy, chto pozvolyayet ukropu rasprostranyat'sya v vide sornyaka dazhe v rayonakh s umerennym ili kontinental'nym klimatom. 🥗Kak primenyayetsya v kulinarii Semena, list'ya, stebli i sotsvet'ya ukropa v Yevrope stali dobavlyat' v sousy, marinady, soleniya i kvasheniya tol'ko posle XVI veka.Ukrop shiroko ispol'zuyut kak pripravu. Yego listochki dobavlyayut v salaty, supy, sousy, podlivki, myasnyye, rybnyye, ovoshchnyye i gribnyye blyuda. Dlya konservirovaniya berut ukrop s makushkami, to yest' tsvetushchimi zontikami. Vetochkoy ukropa v period tsveteniya aromatiziruyut uksus. Zelen' sushat dlya soyedineniya s drugimi travami s tsel'yu polucheniya pryanykh smesey. Zelenyy ukrop pri kipyachenii teryayet svoy aromat, i yego kladut v uzhe gotovyy sup, tushenyye ovoshchi, rybnyye, myasnyye salaty. Velikolepno sochetayetsya s molochnymi supami i sousami. On pridayet nepovtorimyy aromat molodomu kartofelyu, otvarnoy fasoli, pikantnyy vkus syru, tvorogu, omletu; uluchshayet vkus zharenogo kartofelya, varenoy krasnokochannoy kapusty. Semenami ukropa aromatiziruyut chay, uksus, marinady. (Osobenno khorosho imi obrabatyvat' rybu.) Ukrop ispol'zuyut dlya prigotovleniya ukropnogo masla, primenyayemogo v domashney kulinarii i konditerskom proizvodstve. Efirnoye maslo primenyayut v mylovarennoy promyshlennosti. 💊Kak primenyayetsya v meditsine izvestnyye drevniye mediki, v tom chisle i velikiy Avitsenna, schitali chrezmernoye i dlitel'noye upotrebleniye ukropa vrednym dlya mozga i utverzhdali, chto bol'shiye dozy yego vyzyvayut ukhudsheniye zreniya, vozmozhno, potomu-to srednevekovyye ved'my ne tol'ko primenyali rasteniye kak sredstvo ot sglaza, no i dobavlyali chut' li ne vo vse privorotnyye zel'ya. bol'shiye dozy ponizhayut krovyanoye davleniye, iz-za chego mozhet vozniknut' gipotonicheskoye sostoyaniye, proyavlyayushcheyesya v vide obmoroka, vremennogo ukhudsheniya zreniya i dazhe obshchego upadka sil. S tsel'yu ustraneniya negativnykh posledstviy drevniye mediki rekomendovali prinimat' ukrop vmeste s medom, gvozdikoy ili koritsey. Odnako, khitryye yevropeytsy, poznakomivshiyesya s ukropom prakticheski odnovremenno s krepkimi spirtnymi napitkami, nauchilis' ispol'zovat' yego poleznyye svoystva pri «abstinentnom sindrome», to yest' pri trivial'nom pokhmel'ye. Vy tozhe mogli zametit', chto ogurechnyy rassol, khorosho nastoyannyy na ukrope, prekrasno pomogayet «posle vcherashnego»? Vot vam i prichina shirokoy populyarnosti angliyskikh dill pickles — marinovannykh ogurchikov, po vsemu miru podavayemykh k kopchenoy i solenoy rybe, kholodnym myasnym zakuskam, a takzhe k gamburgeram i solonine. Dazhe odno iz nemetskikh nazvaniy ukropa Gurkenkraut (doslovno: «ogurechnaya travka») yavno ukazyvayet na yego prichastnost' k rassolu — solenyye i marinovannyye ogurtsy izdavna lyubyat v Germanii. V kontse kontsov, i my ne ustupayem «busurmanam» v umenii solit' ogurchiki. Ofitsial'nym lekarstvennym syr'yem yavlyayutsya plody ukropa. V narodnoy meditsine i diyetologii ispol'zuyetsya trava. Plody predstavlyayut soboy zrelyye, vysushennyye, raspavshiyesya na dve chasti visloplodniki, ellipticheskiye, s zhelobkom. Dlina plodov 3–5 , tolshchina 2–3 mm. Na vneshney storone plodov imeyutsya pyat' reber: krayniye — vytyanutyye v shirokiye krylyshki, zeleno-serogo tsveta, s kharakternym aromatnym zapakhom, pryanym vkusom. Ukrop ubirayut, kogda 60–70% semyan v zontikakh dostigayut buroy okraski. Uborku provodyat razdel'nym sposobom. Skoshennyye rasteniya vyazhut v puchki, podveshivayut v sukhom pomeshchenii dlya sushki, posle prosushki podbirayut i obmolachivayut kombaynom dlya otdeleniya plodov. Dlya polucheniya efirnogo masla ukrop ubirayut v faze molochno-voskovoy zrelosti semyan v tsentral'nom zontike sotsvetiya. Rasteniya skashivayut na vysote 18–20 sm ot poverkhnosti pochvy i v svezhem vide obrabatyvayut sposobom gidrodistilyatsii. Soglasno farmakognosticheskoy klassifikatsii, plody ukropa otnosyatsya k syr'yu, soderzhashchemu furanokhromony — visnagin i kellin. Takzhe plody ukropa bogaty efirnymi i zhirnymi maslami. Osnovnymi komponentami efirnogo masla yavlyayetsya karvon (40–60%) i anetol (do 50%). Plody ukropa soderzhat v sebe i drugiye kompon

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🌱#plant Dill (Anethum) is a monotypic genus of annual herbaceous plants of the Umbelliferae family, containing a single species - Fragrant dill, or Garden dill (Anethum graveolens). 🌍Where it grows in the wild In the wild, dill is found in southwestern and central Asia. As a garden plant, dill is widespread throughout the world. The Latin name of the plant Anethum graveolens comes from the Latinized Greek name for dill - anethon and from the Latin graveolens - strongly smelling. The homeland of dill is considered to be Southern Europe, Egypt, Asia Minor, where it has been known since ancient times. Wild subspecies of the plant are widespread in Turkey, on the African coast of the Mediterranean Sea, dill is also widespread in some areas of Iran and the Himalayas. This plant needs a lot of heat and sunlight to grow and develop. With a lack of ultraviolet and thermal radiation, dill grows much more slowly. Cultivated varieties of the plant are found all over the globe. The seeds of the plant remain viable for a long time, and they are also frost-resistant, which allows dill to spread as a weed even in areas with a moderate or continental climate. 🥗 How is it used in cooking In Europe, dill seeds, leaves, stems and inflorescences began to be added to sauces, marinades, pickles and fermentations only after the 16th century. Dill is widely used as a seasoning. Its leaves are added to salads, soups, sauces, gravies, meat, fish, vegetable and mushroom dishes. For canning, dill is taken with the tops, that is, flowering umbrellas. A sprig of dill during the flowering period is used to flavor vinegar. The greens are dried to combine with other herbs to produce spice mixtures. Green dill loses its aroma when boiled, and is added to ready-made soups, stewed vegetables, fish and meat salads. It goes well with milk soups and sauces. It gives a unique aroma to young potatoes, boiled beans, a piquant taste to cheese, cottage cheese, omelette; improves the taste of fried potatoes, boiled red cabbage. Dill seeds are used to flavor tea, vinegar, marinades. (They are especially good for processing fish.) Dill is used to make dill oil, which is used in home cooking and confectionery production. Essential oil is used in the soap industry. 💊How is it used in medicine famous ancient doctors, including the great Avicenna, considered excessive and prolonged use of dill to be harmful to the brain and claimed that large doses of it cause deterioration of vision, perhaps that is why medieval witches not only used the plant as a remedy for the evil eye, but also added it to almost all love potions. large doses lower blood pressure, which can cause a hypotonic state, manifested in the form of fainting, temporary deterioration of vision and even general loss of strength. In order to eliminate the negative consequences, ancient doctors recommended taking dill with honey, cloves or cinnamon. However, cunning Europeans, who became acquainted with dill almost simultaneously with strong alcoholic drinks, learned to use its beneficial properties for "withdrawal syndrome", that is, for a trivial hangover. You may have also noticed that cucumber brine, well infused with dill, is a great help “after yesterday”? Here is the reason for the wide popularity of English dill pickles - pickled cucumbers, served all over the world with smoked and salted fish, cold meat snacks, as well as hamburgers and corned beef. Even one of the German names for dill Gurkenkraut (literally: “cucumber grass”) clearly indicates its connection with brine - salted and pickled cucumbers have long been loved in Germany. After all, we are not inferior to the “infidels” in the ability to pickle cucumbers. The official medicinal raw material is the fruits of dill. In folk medicine and dietetics, the herb is used. The fruits are ripe, dried, disintegrated into two parts, elliptical, with a groove. The length of the fruits is 3-5, the thickness is 2-3 mm. There are five ribs on the outer side of the fruit: the outer ones are extended into wide wings, green-gray in color, with a characteristic aromatic smell and spicy taste. Dill is harvested when 60-70% of the seeds in the umbels reach a brown color. Harvesting is carried out separately. The mown plants are tied into bunches, hung in a dry room for drying, after drying they are picked up and threshed with a combine to separate the fruits. To obtain essential oil, dill is harvested in the phase of milky-wax maturity of seeds in the central umbel of the inflorescence. The plants are mown at a height of 18-20 cm from the soil surface and processed fresh by hydrodistillation. According to the pharmacognostic classification, dill fruits belong to raw materials containing furanochromones - visnagin and khellin. Dill fruits are also rich in essential and fatty oils. The main components of the essential oil are carvone (40–60%) and anethole (up to 50%).

Dill fruits also contain other components: terpenoids dillapiol (19-40%), dihydrocarvone, carveol, dihydrocarveol, isoeugenol.

Fatty oil contains up to 93% of fatty acid glycerides, including linoleic, palmitic, oleic, and petroselinic. Coumarins, phenolic carboxylic acids (chlorogenic, coffee), flavonoids, wax, resins, protein (14-15%), nitrogenous substances, and fiber were found in the fruits.

Dill herb contains 0.56-1.5% essential oil with a lower content of carvone (up to 16%) compared to the fruit oil. It contains vitamins C, B1, B2, PP, P, provitamin A, calcium, potassium, phosphorus, iron salts, folic acid, flavonoids (quercetin, isorhamnetin, kaempferol).

The grass of this plant contains a large number of various chemical compounds of natural origin. Due to this fact, this plant is of great value both in cooking and in folk medicine. The use of dill in folk medicine and cooking is explained by the presence of chemicals in it. the plant contains such substances:

· Vitamin C

· Niacin

· Vitamin A precursors

· Flavonol Quercetin and other types of flavonoids

· Sugars

· Polysaccharides

· Microelements

Dill fruits and seeds are distinguished by the presence of such compounds:

· Fatty oils

· Protein

· Beneficial organic acids

· Monoterpenes

A wide variety of useful substances in dill makes it possible to use it in various areas of production and medicine. Dill can be used in cosmetology and soap making, as a medicine, etc.

Not so long ago, it was shown that dill can be used in the fight against cellulite. Good news for the beautiful half of humanity.

Beneficial properties of dill

Dill has an immunostimulating and general strengthening effect on the body. This effect is explained by the presence of ascorbic acid in the chemical. composition of the plant. In addition, this compound is a potent antioxidant: it reduces the harmful effects of free oxygen radicals on the body and prevents the occurrence of harmful mutations in the body's cells.

Niacin, also known as vitamin B3, has a general strengthening effect on the body. Also, the intake of products containing this compound is indicated for various diseases of the gastrointestinal tract. This substance is involved in many important processes in the human body. Metabolism, oxidation-reduction reactions, enzyme formation - this is an incomplete list of the beneficial properties of niacin, as applied to the human body.

Carotene, which is also called vitamin A, is involved in many metabolic processes. The presence of carotene and carotenoids in the diet ensures the proper functioning of many body systems. This substance is a plant pigment that is found in many useful plants. A deficiency of this compound in the diet can adversely affect the condition of the human visual organs. With a constant deficiency of carotene in the diet, blindness can develop.

Flavonol quercetin is a part of many biologically active food supplements. The beneficial properties of this compound are also used in folk medicine. Scientists have found that this flavonol is a strong antioxidant. It reduces the harmful effects of the environment on all body systems. It prevents the development of precancerous mutations in the cells of various organs of the human body. Quercetin also has a pronounced anti-inflammatory effect.

Riboflavin, which is also part of the chemical composition of such a plant as dill, can be called one of the most important vitamin compounds. Also known as vitamin B2, riboflavin is involved in many vital processes in the human body. Riboflavin is a coenzyme, without which many oxidation-reduction processes in the body are impossible. Also without this compound, the synthesis of vitamin B6 in the human body is difficult.

Riboflavin is involved in the formation of many cells in the human body. The presence of riboflavin in the diet has a positive effect on immunity, since this compound is involved in the formation of antibodies. Vitamin B2 is one of the regulators of the reproductive function of the human body. Riboflavin is also involved in the formation of skin, hair and nail tissue.

If there is insufficient intake of this compound into the body, the following symptoms may be observed: ulcers in the mouth, swelling of the tongue, dermatitis, problems with the organs of vision.

Microelements contained in dill improve metabolism in the human body. Such compounds must be supplied with food in the proper amount. The presence of these compounds in the diet affects human health in general, as well as the healthy appearance of nails, teeth and hair.

Useful properties of dill fruits and seeds: dill seeds contain a large amount of fatty oil and various proteins. In addition, their composition includes such compounds as unsaturated fatty acids, the presence of which in the diet helps reduce the risk of various diseases. Linoleic acid is an essential acid for the human body. It is found in many foods and is extremely important for maintaining normal human life. Since the human body cannot independently synthesize such compounds, the presence of linoleic acid in the diet is essential.

❗️History

In the 17th and 18th centuries, Americans gave their children dill seeds to chew before long church services to keep them awake — at least, this is how some linguists explain one of the American names for dill seeds, meetinseeds — “meeting seeds.”

However, this version is refuted by another English (as well as German, Norwegian, and Swedish) name for dill, dill, which is often associated with the Old Icelandic word dilla — “calm, pacification.”

Dill has also long been used to relieve gas pain in infants, so perhaps the Puritans gave their children “meeting seeds” for completely different reasons.

There is another, simpler version of the origin of the word dill — from the German Dolde — umbrella (inflorescence).

But the Russian word ukrop is most likely connected with the fact that in Rus' its leaves were usually cut very finely and “sprinkled” on food just before serving. Max Vasmer, the author of the “Etymological Dictionary of the Russian Language,” associates it with the word kropit’, and Dahl in his dictionary also cites such an old Russian meaning of the word ukrop as “a church vessel in which holy water is kept” (and then “sprinkled” on believers).

In addition, in the south of Russia, “ukrop” was the name for boiling water and hot water, thus “to pour dill over a piglet” meant to scald it for cleaning; by the way, in the Pskov region, “ukropnik” was once even the name for a teapot.

People still call dill by different names – koper, kopior, krip, krop, okrip, okrop, timon, tsap.

Code for the garden bed:

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