Dill from Burgundy

Latin: Anethum Graveolens

Plant part: Seed plants

Origin: France

Originally from Asia Minor, acclimatized and cultivated currently throughout the south of Europe, the dill is a umbelliferous of 20 to 50 cm which likes arid terrain, the edges of paths, the waves. The dill has been widely used in the kitchen to preserve the freshness of food. This plant has long been recognized for its virtues.

Hydrolat Dill from Burgundy

Aneth hydrosol is used for difficult digestion and bad breath. Its biological culture allows it to maintain its properties and its action.

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Essential Oil Dill from Burgundy

Aneth essential oil has complete traceability. Its biological distillation preserves its virtues on digestion and bad breath

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