Anethum graveolens: chemical composition, cultivation and uses

Abstract

Family Apiaceae is very big, with more than 3.700 species distributed throughout the world. There are specific umbeliferous flowers and odor characteristic for each individual species. Anethum graveolens L. is one of them and due to its herbal warm-spicy odor it is often used as spice in cooking, as dry seed and fresh or dry leaves. Apart from this, it is one of the most popular traditional remedies in many countries. Research has proven numerous positive effects of this plant on the human body, therefore phytoremedies with dill addition are formulated. It is also a very popular nutraceutical. Furthermore, in recent years, bioactive potential of many medicinal and aromatic plants is investigated for their application in organic agriculture, for improving biodiversity and as a biopesticide. Constituents in dill responsible for all this are essential oil with carvone and limonene and phenolic compounds. Due to great demand for high-quality raw material, A. graveolens is mainly cultivated. Postharvest processing is also very important for maintaining high-quality of raw material. Postdistillation waste material can also be useful, especially as feed.