Carvone, Flavonoids, Coumarins, Triterpenes, Xanthones
The common name for dill is modeled after the Norse worddylle, which means "to lull," a reference to the inclusion of the herb in old-fashioned gripe water used to settle colic and induce sleep in infants.

Dill weed is also used in herbal pillows for similar reasons and to season cooked vegetables, breads, and pasta, rice, egg and cheese dishes. 

​Background: This is an aromatic herb that is grown all over the world. It's often used as a cooking spice. In witchcraft, Dill has been used to prevent thunder and clear storms. This was done by burning the plant.
​Description: Dill is an aromatic annual plant.

It grows to about 30 inches high. The leaves of the plant are feathery
and it flowers with yellow buds. It is picked in the summer for use in

Safety: Don't take dill in the form of an essential oil unless
you are supervised by a health professional. Consult your health care
provider before beginning use of any herb.

Culinary use
Fresh and dried dill leaves (sometimes called "dill weed" to distinguish
​it from dill seed) are widely used as herbs in Europe and central Asia.

​Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh as

it loses its flavor rapidly if dried; however, freeze-dried dill leaves retain their flavor
relatively well for a few months.

Dill seed, having a flavor similar to caraway but also resembling that of fresh or dried
dill weed, is used as a spice. Dill oil is extracted from the leaves, stems and seeds
of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps.  

Dill is the eponymous ingredient in dill pickles: cucumbers preserved in salty brine and/or

Traditional uses
​In Anglo-Saxon England, as prescribed in Leechdoms, Wortcunning, and Starcraft of
Early England (also called Læceboc, many of whose recipes were borrowed from Greek
medicinal texts), dill was used in many traditional medicines, including those against jaundice, headache, boils, lack of appetite, stomach problems, nausea, liver problems, and many other ills. Dill seeds can also be used to prepare herbal tea.In India the leaves of dill and other greens are used to prepare a variety of local dishes which are served as an accompaniment to rotis or chapatis.

​In ancient Greece fragrance was made from the leaves of dill. Also, athletes used to spread essence of dill all over their body, as muscle toner.

​Anethum graveolens L. (dill) has been used in ayurvedic medicines since ancient times and it is a popular herb widely used as a spice and also yields essential oil. It is an aromatic and annual herb of apiaceae family. The Ayurvedic uses of dill seeds are carminative, stomachic and diuretic. There are various volatile components of dill seeds and herb; carvone being the predominant odorant of dill seed and α-phellandrene, limonene, dill ether, myristicin are the most important odorants of dill herb. Other compounds isolated from seeds are coumarins, flavonoids, phenolic acids and steroids. The main purpose of this review is to understand the significance ofAnethum graveolens in ayurvedic medicines and non-medicinal purposes and emphasis can also be given to the enhancement of secondary metabolites of this medicinal plant.

Part of Plant Used

leaves, seed

Mexico, Los Cabos

Dill - Mexico, Los Cabos

​​Anethum graveolens

Whole fresh or dried or powdered, essential oil

Active Ingredients