תפריט נגישות
ניגודיות עדינהניגודיות גבוהה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם תפריט נגישותניגודיות עדינהניגודיות גבוההמונוכרוםהדגשת קישוריםחסימת אנימציהפונט קריאסגוראיפוס הגדרות נגישותלהורדת מודול נגישות חינםThe dill plant (Anethum graveolens L., Umbelliferae) is indigenous to the Mediterranean region and southern Russia. The plant is cultivated in the subtropical and temperate climates of India, England, U.S. and in Scandinavia, even as far north as the Arctic Circle in Norway. Dill plants were cultivated in ancient Israel and by the Greeks and Romans. Dill is grown for the production of essential oil, for the fruits, and for the herb. The fruits yield 2 to 4% of essential oils with high content of carvone. The oil and the herb are important flavoring agents in the pickle industry. The chopped herb is used in soups, salads, and seafood, such as lobster and crayfish. The fruits are used to flavor pastries, sauces, and as one of the ingredients of curry powder. The medicinal uses of dill include curing coughs, soothing stomach aches, easing digestion, relieving insomnia, and masking bad breath. 7 The dill plant is an annual, 30 to 60 cm in height. The stems are erect and branched. The leaves are ovate to oblong, 10 to 30 cm. The umbels have long peduncles (Figure I). The flowers are India,, the calyx obsolete, and the petals are yellow. The styles are short, erect at anthesis. It flowers in its native habitat during April to June. II Dill is generally considered to be a very sensitive LD plant, both in terms of stem elongation and flower initiation. 1.6.-.10 The critical photoperiod of dill seems to be between 10 to 14 hr of light in a 24-hr cycle. z.18 However, Murneek5 considered the dill as a DNP, claiming that SO (7 hr) only delay plant development, and the effect of LD is merely to enhance anthesis in the plants. © 1995 by CRC Press, Inc.
The dill plant (Anethum graveolens L., Umbelliferae) is indigenous to the Mediterranean region and southern Russia. The plant is cultivated in the subtropical and temperate climates of India, England, U.S. and in Scandinavia, even as far north as the Arctic Circle in Norway. Dill plants were cultivated in ancient Israel and by the Greeks and Romans. Dill is grown for the production of essential oil, for the fruits, and for the herb. The fruits yield 2 to 4% of essential oils with high content of carvone. The oil and the herb are important flavoring agents in the pickle industry. The chopped herb is used in soups, salads, and seafood, such as lobster and crayfish. The fruits are used to flavor pastries, sauces, and as one of the ingredients of curry powder. The medicinal uses of dill include curing coughs, soothing stomach aches, easing digestion, relieving insomnia, and masking bad breath. 7 The dill plant is an annual, 30 to 60 cm in height. The stems are erect and branched. The leaves are ovate to oblong, 10 to 30 cm. The umbels have long peduncles (Figure I). The flowers are India,, the calyx obsolete, and the petals are yellow. The styles are short, erect at anthesis. It flowers in its native habitat during April to June. II Dill is generally considered to be a very sensitive LD plant, both in terms of stem elongation and flower initiation. 1.6.-.10 The critical photoperiod of dill seems to be between 10 to 14 hr of light in a 24-hr cycle. z.18 However, Murneek5 considered the dill as a DNP, claiming that SO (7 hr) only delay plant development, and the effect of LD is merely to enhance anthesis in the plants. © 1995 by CRC Press, Inc.
