Dill

At a Glance

Common name

Dill

Scientific name

Anethum graveolens

Family

Apiaceae

Region

Mediterranean

Plant part

Leaves, Seeds

Caffeine

Caffeine Free

Evidence

Insufficient

Safety review

Safety information on file

Botanical Description

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.

Also known as: Dill Weed, Dill Seed, Anethum

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 Preparation

Modern Evidence

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 describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.