Dill is mostly well known as a seasoning herb for cucumbers and salads. However, like its brother, the fennel, it has numerous healing properties. Its milk-supporting property is particularly noteworthy. It also relieves flatulence in babies.
The entire plant has a strong dill smell. This is how it can be distinguished from other umbellifers. The stems of the annual dill grow to a height of up to one metre at flowering time. The thread-thin leaves are bluish and delicately double pinnate. The yellow flower umbels are large but airy. and very delicate.
Used plant parts
Leaf & seed.
June to September.
Main use: Digestion.
- Stomach problems
- Breast milk
- Uterus cramps
- Loss of appetite
- Menstrual cramps
Forms of Preparation
Dill seeds can be used as tea or boiled in wine to combat flatulence, stomach cramps and to stimulate milk production. As a mild tea it also helps against flatulence in babies, similar to fennel.
When used as a sitz bath, the herb helps against uterine cramps, for example in painful menstruation.
As a warm compress in olive oil, dill helps against ulcers.
However, the most common use of dill is in the kitchen. It is used to season cucumbers, salads and sauces.
|19th-century botanical illustration|
Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is grown widely in Eurasia, where its leaves and seeds are used as an herb or spice for flavouring food.
- IPA(key): /dɪɫ/
- Rhymes: -ɪl
From Middle English dile, from Old English dile (“dill, anise”); from Proto-Germanic *dilja-, of uncertain, probably non-Indo-European origin, possibly a west European substrate.
Cognate with Old Saxon dilli, Dutch dille, Swedish dill, German Dill.
dill (countable and uncountable, plural dills...