Di Daniela
The first time I tasted the dill, a certain number of years ago ... [is a tottissimo, to be honest :-(] I brought him the gift of Anna, a Swedish friend of mine for half (his dad's name Sven and it was beautiful, blond, tall, with blue eyes and pure fun!), which fell from Genoa and knowing what I've always been greedy of salmon, I brought a significant package, accompanied by a special sauce, as the main ingredient just the dill: I introduced him by saying that here in Italy was not very much used, but they, in Sweden, this sauce and its components have always been a natural accompaniment to fish and vegetables. Tasted and approved immediately!
No more memories, here you are a card scented
ANETO
The genus name comes from the Latin anethu (m) which comes from the greek 'anethon ', which in turn derives from the ancient Egyptian. Dill
The English, however, also commonly used to Albenga, a traditional area of \u200b\u200bproduction, comes from the Norwegian Dylla, meaning "sleep, calm ", in allusion to its ability to induce drowsiness.
Photo of Pilgab
Its origin seems to be in the Mediterranean basin, although others indicate in 'Central Asia its cradle. Despite some sprigs of dill have been found in the tomb of Pharaoh Amenhotep II (1400 BC.), The first archaeological evidence for its cultivation comes from the late neolithic settlements in Switzerland (Dill likes hilly or mountainous part: it is rarely found below 600 m).. Traces were found among the Roman ruins in Great Britain.
In Semitic languages \u200b\u200bis known as the Shubit. The Talmud demanded the payment of tithes on the seeds, leaves and stems of dill. The Bible says that the Pharisees were in the habit of paying tithing with the dill and the Gospel (Matthew 23:23) says that Jesus rebuked the "masters of the law and Pharisees" to pay the tithe also to "mint, dill and cumin "and then neglect justice mercy to loyalty." The ancient Greeks used it for epilepsy and to promote the formation of milk in nursing mothers.
Hippocrates recommended it for women to facilitate the conception of children and Pliny the Elder, specific for the same reason, reported the belief of his time to the effect that it was necessary that the woman wanted a child eating hyena's eye with licorice and dill: conception secure in just three days! !
In the first century AD, used it to calm the banquet guests who drank too much, for its aphrodisiac and (particularly witches and wizards at the time) against the bad luck.
Later in the twelfth century there were those who argued (St. Hildegard of Bingen) its utility to maintain a healthy all cattle except, who knows why, le sole capre, per le quali erano invece consigliabili le foglie di quercia, mentre nel XVII secolo era indicato per aumentare le capacità cerebrali per mantenere il calore e l'energia del corpo e donare un'intensa vitalità oltre che per aumentare il potere d'attrazione nei confronti del sesso opposto.
L'aneto é un'erba aromatica annuale il cui fresco aroma ricorda ad alcuni quello del finocchio, ad altri quelli dell'anice, del cumino o della menta, in realtà il sapore dell'aneto, piccante e deciso, é molto tipico e particolare.
Di questa piantina si usa praticamente tutto: i frutti (chiamati semi) ricavati dalle ombrelle raccolte a fine estate,
le foglie, fatte essiccare in luogo ombroso e ventilato e battute,
le radici e le sommità .
Le foglie di aneto si utilizzano fresche, tritate, per aromatizzare insalate, salse, pesci o verdure; nel corso dell'inverno possono essere seccate o poste in congelatore, per utilizzarle nel corso dell'anno.
Le foglie di aneto si utilizzano fresche, tritate, per aromatizzare insalate, salse, pesci o verdure; nel corso dell'inverno possono essere seccate o poste in congelatore, per utilizzarle nel corso dell'anno.
Le sue proprietà sono considerate positive per lo stomaco:
- Le principali sono proprietà digestive,
- Le principali sono proprietà digestive,
- aperitive,
- carminative (favorisce la fuoriuscita dei gas intestinali),
- antispasmodiche (attenua gli spasmi muscolari, e rilassa anche il sistema nervoso),
- diuretiche (facilita il rilascio dell'urina) e
- diuretiche (facilita il rilascio dell'urina) e
- anti-infiammatorie (attenua uno stato infiammatorio),
- calmanti
I semi, in infusione, permettono di fermare anche il singhiozzo, il mal di testa e la tosse infantile e agevolare la secrezione lattea; placano i crampi allo stomaco, favoriscono la digestione, riducono la flatulenza e favoriscono il riposo. In uso esterno vengono consigliai sciacqui con l'infuso contro le infiammazioni della bocca e, pestati e posti in infusione, producono un liquido useful for reinforcing the nails baths. They are also chewed as a breath freshener. An infusion of the leaves is used against nausea and known as Dill water is suitable for children's colic.
anise leaves, the scent reminiscent of fennel, but more intense, can be used to flavor salads, fresh cheeses and vegetable soups; to decorate the plates , species of fish and sauces and salad dressings in combination with yogurt and sour cream.
The immature inflorescences are used, particularly in Anglo-Saxon countries, to flavor the vegetables stored vinegar.
Furthermore, two recipes of Apicius (25 BC), the use dell'anethum remember to cook properly read flamingos and parrots, and the crane with turnips!
Recipes, teas and elixirs.
Ratafià of the seven seeds, liqueur
(From Italian Cooking )
(From Italian Cooking )
Ingredients: brandy
1 liter - 250 g sugar - dill g 7 - g caraway seeds 7 - 7 g coriander seeds - fennel seeds g 7 - 7 g cumin seeds - seeds of angelica g 7 - 7 g aniseed.
Preparation:
Put the seven seeds in a mortar and crush them so they can more easily release their aromas. Let them help you slide in a bottle with a funnel, where also pour the brandy, then left to macerate for a month. Add the sugar, stirred for three days, often the bottle so that the sugar is fully dissolved, then strain the liquor through a fine cloth decant directly into the bottles. More and more aging is good, but is already enjoying a week after bottling
Salsa Gravlaxsås
of skiver here
Ingredients: 3 tablespoons mustard
(Swedish or German or Dijon).
1-2 tablespoons of sugar (start with 1 teaspoon and verify your taste)
100 ml extra virgin olive oil or vegetable
1-2 tablespoons of vinegar 3 tablespoons chopped fresh dill salt and pepper to taste
Preparation
Mix the mustard, sugar and vinegar. Add oil to the wire. Season with salt and pepper and finally the dill.
dill sauce (from Gardening ) 
Grappa dill
(From Artefiori )
(From Artefiori )
10-15 grams of seeds of dill, 0.75 liters of grappa, 90 grams of sugar and half a liter of water.
Take dill and chop it, to allow better absorb and incorporate the brandy aroma. Get a glass container and then possibly dark and airtight. This device consists of our best and will keep its aroma longer. Pour the seeds into the pan and let them macerate together with brandy for about a month.
After that filtered the mixture using a sieve on which it will be a good place cheesecloth and pour it gently. So throw away the seeds and add to the filtrate a syrup prepared by dissolving 90g of the sugar in half a liter of water is not too hot. Mix the two liquids in the bottle and finally let it rest for about 15 days. The result is an ideal drink to enjoy after a meal to aid digestion a bit 'slow.
Salsa Gravlaxsås
of skiver here
Ingredients: 3 tablespoons mustard
(Swedish or German or Dijon).
1-2 tablespoons of sugar (start with 1 teaspoon and verify your taste)
100 ml extra virgin olive oil or vegetable
1-2 tablespoons of vinegar 3 tablespoons chopped fresh dill salt and pepper to taste
Preparation
Mix the mustard, sugar and vinegar. Add oil to the wire. Season with salt and pepper and finally the dill.
dill sauce (from Gardening )
To accompany the fish, eggs or potatoes can be prepared delicate dill sauce, the simplest is to mix the mayonnaise a bunch finely chopped dill, you get a cold sauce very aromatic.
Wanting to prepare a hot sauce instead we put in a pan of butter and a tablespoon of flour and let brown, cover with stock fish or vegetables and bring to a boil, stirring with a whisk to avoid small that the compound face of clots, and once came to a boil add a spoonful of cream sauce and a bunch of well-chopped dill, if add salt, this sauce is often used to flavor the salmon to steam.
dill
Infusion Infusion: 5 grams of fruit in 200 ml of boiling water: Infuse for 15 minutes, strain and drink during the day.
Against insomnia there are some who suggests putting 10 seeds in decoction in ¼ pint of white wine (according to me qui però non è solo l’aneto che induce il sonno ;-)): da assumere prima di andare a dormire
Altro infuso per infiammazioni alla gola : versare 5 gr di semi in un litro di acqua bollente. Aspettare che il liquido diventi tiepido prima di filtrarlo. Fare i gargarismi varie volte al giorno. Buona giornata
Dani
“Le informazioni qui riportate hanno solo un fine illustrativo: non costituiscono e non provengono da prescrizione né da consiglio medico.”
Fonti
http://www.inerboristeria.com/la-pianta-di-aneto.html
http://www.inerboristeria.com/aneto-proprieta.html
http://www.inerboristeria.com/aneto-proprieta.html
