Dill cultivated throughout the world as a medicinal plant. It is used traditionally as a popular aromatic herb and spice. Dill (Anethum graveolens), Physicochemical, Medicinal uses, Antimicrobial, Antioxidant, analgesic effects. Dill (Anethum graveolens) used as an anti-convulsion, antiemetic, anti-cramp (in children), as a wound healer and to increase the appetite and strengthen the stomach. Anethum graveolens contained essential oils, fatty oil, moisture proteins, carbohydrates, fiber, ash, furanocoumarin, polyphenols and mineral. Previous studies showed that Anethum graveolens induced antimicrobial, anti-inflammatory, analgesic, gastric mucosal protective and ant secretory effects, smooth muscle relaxant effect, hyperlipidemia, increased progesterone concentration, and many other effects. The aim of the present review is to highlight the chemical constituent and pharmacological effects of Anethum graveolens before cooking and after cooking. There are protein and starch loss after cooking, Vitamin-C and Lipid loss moderately but Beta carotene and Iron loss very little.
Key words: Homestead garden, nutritional status, anti-inflammatory, analgesic.
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