*Shatapushpa or Dill is known to be an ancient spice that has been used for many generations. The word dill is derived from the phrase Dilla, which means to lull. The herb can lull a baby to sleep who has abdominal gas and colic. Shatapushpa seeds and leaves are used to promote healthy lactation in mothers. Also chewing the seeds after a meal can activate digestion and eliminate hiccups. The essential oils from Shatapushpa are known to possess antioxidant qualities and balance out cholesterol. The oil is also responsible for balancing Vata in the joints.
*Benefits include promoting immunity against external toxins, supports lower back pain, improves joint flexibility, maintains healthy sugar metabolism, boosts the immune system, maintains normal water balance and maintains healthy pressure.
Suggested Use: 1/2 -1 teaspoon in powder form, once or twice daily, or use as directed by your health practitioner.
Botanical Name – Anethum Sowa
Family – Apiaceae / Umbelliferae
English Name – Dill, Dill plant, Indian Dill
Dill plant is up to 90 cm tall, with slender stems and alternate leaves finely divided three or four times into pinnate sections; flower yellow, develops into umbels; fruits oval, compressed, winged about a one-tenth inch wide, with three longitudinal ridges on the back and three dark lines; Propagation is through seeds.
Physical and chemical properties of Shatapushpa –
Taste – Pungent; Bitter
Quality – Light to digest; Piercing
Potency – Hot
Post Digestive effect – Pungent
Bhavaprakasha – Haritakyadi Varga
शतपुष्पा लघुस्तीक्ष्णा पित्तकृद्दीपनी कटुः |
उष्णा ज्वरानिलश्लेष्मव्रणशूलाक्षिरोगहृत् ||८१||