Dill

Identity

Common Name

Dill

Scientific Name

Anethum graveolens

Botanical Family

Apiaceae

Native Region

Mediterranean and western Asia

Cultivation Regions

Mediterranean, Europe, Asia, North America

Plant Parts Used

Leaves, Seeds

Synonyms

Dill Weed, Dill Seed, Anethum

Caffeine Level

Caffeine Free

A slender upright annual with feathery pinnate compound blue-green thread-like leaves and a flat umbrella-shaped cluster (umbel) of small yellow flowers; the leaves and flat oval brown ribbed seeds are used.

Historical Background

Dill has been a Mediterranean, Egyptian, and Asian digestive herb for millennia, its feathery leaves and seeds prized in pickles, breads, and teas. A gentle dill seed tea is traditionally sipped for digestion and colic comfort, especially for infants in folk tradition.

Earliest recorded uses: Used in Egyptian, Mediterranean, and Asian traditions for millennia; a digestive seed and herb.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Fresh, grassy, slightly sweet, citrus-like

Tea Information

Research Summary

Dill has a tradition for digestion and colic; preclinical work shows antispasmodic and carminative activity (carvone, limonene). Clinical evidence is insufficient; it is not a treatment for colic, IBS, or any disease, though it remains a gentle, popular digestive tea.

Evidence levels reflect the currently available scientific literature and may change as new research emerges. Where evidence is limited or conflicting, this is stated plainly.

References & Sources