Dill (Anethum graveolens)
Overview
Dill is an aromatic annual growing to 30 inches with an erect hollow stem, feathery leaves, and numerous yellow flowers in umbels. Its very lightweight, pungent fruit (seeds) are harvested in late summer. Native to southern Europe and central and southern Asia, dill grows wild in open areas and is widely cultivated—notably in England, Germany, and North America. The leaves are picked as a culinary herb. An ancient Egyptian remedy in the Ebers papyrus (c. 1500 BCE) recommends dill as one of the ingredients in a pain-killing mixture. The ancient Greeks are believed to have covered their eyes with fronds of the herb to induce sleep. Dill was commonly used as a charm against witchcraft in the Middle Ages, when it was burned to clear thunderclouds. Its name comes from the Norse 'dylla,' meaning 'to soothe.'
Traditional uses & properties
Dill has always been considered a stomach remedy, relieving gas and calming digestion. Its volatile oil—containing up to 5% alpha-phellandrene, flavonoids, coumarins, xanthones, and triterpenes—relieves intestinal spasms and cramps and helps settle colic, hence its use in gripe water mixtures. Chewing the seeds improves bad breath. Dill makes a useful addition to cough, cold, and flu remedies and is a mild diuretic. Like caraway, it can be combined with antispasmodics such as cramp bark to relieve period pain. Dill increases milk production, and when taken regularly by nursing mothers, it helps prevent colic in their babies.
Safety & precautions
Take the essential oil internally only under professional supervision. Generally safe when used as directed.
Habitat
Native to southern Europe and central and southern Asia. Grows wild in open areas and is widely cultivated, notably in England, Germany, and North America. Leaves are picked as a culinary herb; seeds are harvested in late summer.
Traditionally used for
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