Pharmacognosy Reviews | July-December 2010 | Vol 4 | Issue 8 179 Anethum graveolens: An Indian traditional medicinal herb and spice S. Jana, G. S. Shekhawat Department of Bioscience and Biotechnology, Banasthali University, Banasthali, Rajasthan, India Submitted: 22-03-10 Revised: **** Published: **** PLANT REVIEW PHCOG REV. INTRODUCTION The genus name Anethum is derived from Greek word aneeson or aneeton, which means strong smelling. Its common use in Ayurvedic medicine is in abdominal discomfort, colic and for promoting digestion. Ayurvedic properties of shatapushpa are katu tikta rasa, usna virya, katu vipaka, laghu, tiksna and snigdha gunas. It cures ‘vata’, ‘kapha’, ulcers, abdominal pains, eye diseases and uterine pains. Charaka prescribed the paste of Linseed, castor seeds and shatapushpa (A. graveolens) pounded with milk for external applications in rheumatic and other swellings of joints. Kashyapa samhitaa attributed tonic, rejuvenating and intellect promoting properties to the herb (A. graveolens). It is used in Unani medicine in colic, digestive problem and also in gripe water. [1] Anethum graveolens L. is used in the preparations of more than 56 ayurvedic preparations, which include Dasmoolarishtam, Dhanwanthararishtam, Mrithasanjeevani, Saraswatharishtam, Gugguluthiktaquatham, Maharasnadi kashayam, Dhanwantharam quatham and so on. [2] Anethum graveolens L. (dill) believed to be the native of South-west Asia or South-east Europe. [3] It is indigenous to Mediterranean, southern USSR and Central Asia. Since Egyptian times, Anethum has been used as a condiment and also in medicinal purposes. [4] It was used by Egyptian doctors 5000 years ago and traces have been found in Roman ruins in Great Britain. In the Middle Ages it was thought to protect against witchcraft. Greeks covered their heads with dill leaves to induce sleep. BOTANICAL DESCRIPTION Anethum graveolens L. is the sole species of the genus Anethum, though classi ied by some botanists in the related genus Peucedanum as Peucedanum graveolens (L.). [5] A variant called east Indian dill or Sowa (Anethum graveoeloens var sowa Roxb. ex, Flem.) occurs in India and is cultivated for its foliage as a cold weather crop throughout the Indian sub-continent, Malaysian archipelago and Japan. Plant description Anethum grows up to 90 cm tall, with slender stems and alternate leaves inally divided three or four times into pinnate sections slightly broader than similar leaves of fennel. The yellow lower develops into umbels. [6] The seeds are not true seeds. They are the halves of very small, dry fruits called schizocarps. Dill fruits are oval, compressed, winged about one-tenth inch wide, with three longitudinal ridges on the back and three dark lines or oil cells (vittae) between them and two on the lat surface. The taste of the fruits somewhat resembles caraway. The seeds are smaller, latter and lighter than caraway and have a pleasant aromatic odor. Cultivation Dill prefers rich well-drained, loose soil and full sun. It tolerates a pH in the range 5.3 to 7.8. It requires warm to hot summers with huge sunshine levels; even partial shade will reduce the yield substantially. The plant quickly runs into seeds in dry weather. It often self sows when growing in a suitable position. Propagation is through seeds. [5] Seeds are viable for 3–10 years. The seed is harvested by Address for correspondence: Dr. G. S. Shekhawat, Department of Bioscience and Biotechnology, Banasthali University, Banasthali - 304 022, Rajasthan, India. E-mail: gyans.shekhawat@gmail.com DOI: 10.4103/0973-7847.70915 Anethum graveolens L. (dill) has been used in ayurvedic medicines since ancient times and it is a popular herb widely used as a spice and also yields essential oil. It is an aromatic and annual herb of apiaceae family. The Ayurvedic uses of dill seeds are carminative, stomachic and diuretic. There are various volatile components of dill seeds and herb; carvone being the predominant odorant of dill seed and α-phellandrene, limonene, dill ether, myristicin are the most important odorants of dill herb. Other compounds isolated from seeds are coumarins, lavonoids, phenolic acids and steroids. The main purpose of this review is to understand the signiicance of Anethum graveolens in ayurvedic medicines and non-medicinal purposes and emphasis can also be given to the enhancement of secondary metabolites of this medicinal plant. Key words: Anethum graveolens, ayurvedic uses, carvone, limonene, monoterpenes, review ABSTRACT [Downloaded from http://www.phcogrev.com on Monday, February 10, 2014, IP: 106.51.63.103] || Click here to download free Android application for this journal