Plant atlas Short
Thai Dill Trial Reported Lower Cholesterol
Thai Dill / Lao Coriander · ผักชีลาว · Anethum graveolens
Thai Dill / Lao Coriander — ผักชีลาว (phak-chi-lao) — Anethum graveolens.
In trials in people, this feathery Thai herb modestly improved cholesterol and lipid markers. The edible part is the leaves. It's rich in vitamin A, vitamin C, and manganese. Gaeng Om Gai (an Isan chicken soup) simmers fresh vegetables and aromatic dill in a clear broth, which you scoop up with warm sticky rice. Mok Pla Siw (a Northeastern steamed fish parcel) seasons fish with fresh dill and fermented fish sauce before steaming it in banana leaves. The feathery leaves go in fresh as an herb; the seeds are used whole as a spice. Eat it with a little fat or oil, which helps your body absorb the beta-carotene it turns into vitamin A. Dill hates transplanting because of its deep taproot, so sow it where it'll stay. Follow Longevity Biome for a new Thai plant every day.
Gaeng Om Gai — แกงอ่อมไก่ (gaeng-om-gai)
Mok Pla Siw — หมกปลาซิว (mok-pla-siw)
Source: Mansouri M et al. (2012). 12-week Anethum graveolens on metabolic markers: RCT. DARU 20:47. DOI:10.1186/2008-2231-20-47
Educational content, not medical advice! Consult your doctor before changing diet or medication.
#LongevityBiome #ThaiHerbs #ThaiDill
Food and nutrients
Rich in: vitamin A, vitamin C, manganese
Research context
Dill modestly improved cholesterol/lipid markers in trials in people — DARU J. Pharm. Sci., 2012