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    Dill (Anethum graveolens or “dill weed”) is an annual herb in the celery family Apiaceae. The herb is not only used in dill cucumber pickle brine but in many dishes around the world. Dill has also been used for medicinal purposes for more than 2,000 years. Both its seeds and leaves can be used. Apart from giving a strong, tangy, appetizing flavour and taste, it has many medicinal properties, which mainly come from certain compounds such as monoterpenes, as well as flavonoids, minerals, and certain amino acids.