ingredient information
Dill Weed Organic
Botanically known as Anethum graveolens, dill weed is a member of the parsley family and is native to the eastern Mediterranean region and western Asia. The word dill comes from the old Norse word dylla, meaning to soothe or lull. It dates back in writing to about 3000 B.C. where it was mentioned in Egyptian medical texts. The leaves, flowers, and oval flat seeds are all edible. The plant has thin, feathery green leaves, of which only about the top eight inches are used. It is very easy to grow at home in the garden or in containers. (If you grow your own, be aware that the mature seeds are toxic to birds.) Dill weed has a flavor likened to mild caraway or fennel leaves. The plant is in fact often mistaken for the feathery fronds of fennel. Health watch Dill weed contains the carminative agent, carvone, which has a calming effect and aids with digestion by relieving intestional gas. Romans considered dill good luck and also used it as a tonic. A couple of centuries ago, parents would give dill seeds to children to chew during church services to keep them quiet and alert during long sermons. This usage caused them to be called "meetin' seeds." The seeds are also high in calcium, with 1 tablespoon providing an equivalent of 1/3 cup of milk. Dill is said to promote lactation in nursing mothers and has been historically used as a weak tea given to babies to ease colic, encourage sleep, and get rid of hiccups Source: Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,