This herb’s common name comes from the Norse dylla, meaning to “soothe” or “lull,” and its species name graveolens is Latin meaning “strong scented.” 28 The leaves are often referred to as dill weed. Cultivated for thousands of years, dill has been an important culinary and medicinal herb in many cultures. It was mentioned as a medicinal herb in the ancient Ebers papyrus and other Egyptian writing. Greek physician Dioscorides used it so much for his patients that it became known as “the herb of Dioscorides.” 29 Roman writers Pliny and Virgil also mentioned it.
Dill remained a commonly used medicinal and culinary herb through the time of the Renaissance and beyond. European settlers didn’t want to leave it behind and brought it with them to North America. In Colonial times, dill seeds were known as “meetin’ seeds” because people chewed them during long church meetings to stave off hunger.30
Medicinal Uses
Amenorrhea, bad breath, breast problems, breastfeeding problems, bronchitis, chest congestion, colds, colic, cough, digestive system support, flatulence, headache, heartburn, hiccups, indigestion, menstrual cramps, nervous tension, postnatal depression, sleep aid
Precautions and Contraindications
The herb: Avoid in medicinal concentrations during pregnancy (dill pickles are okay).
The essential oils: Avoid during pregnancy.
Parts of Plant Used
Herbal remedies: Leaves and seeds
Essential oils: Leaves and seeds are used for two separate oils
Culinary purposes: Leaves and seeds
Growing and Harvesting
Dill looks very similar to its cousin fennel. The way to tell them apart is that dill has one stem whereas fennel has multiple stems. Reaching approximately three feet tall, dill has an erect, hollow stem. The leaves are ferny, thread-like, and blue-green. Large, flat umbel clusters of yellow flowers bloom mid to late summer. The oval seeds are flat and ribbed, and approximately 1⁄6 inch long. Dill is also related to anise and caraway.
|
Type |
Zone |
Light |
Soil |
Moisture |
Height |
Spacing |
|
Annual |
Any |
Full sun |
Loam |
Average moisture |
3' |
10–12" |
Dill can be grown from seed but it should be started where you want it to grow as it does not transplant well. Propagate it by sowing fresh seeds or let it help you as it readily self-seeds. It grows well in a container.
This herb is good for cabbage, corn, cucumbers, lettuce, and onions. It should not be planted next to carrots or tomatoes. Also avoid planting it near fennel because they will cross-pollinate and produce plants that are neither dill nor fennel and have no medicinal use. Dill repels imported cabbage moths, cabbage loopers, and tomato hornworms. It attracts bees and other beneficial insects. In addition, dill helps deter deer that can ravage a garden.
To use fresh leaves, harvest small bunches after the plant is at least six inches tall. For drying, harvest whole stems just before the plant blooms. Leaves can be hung to dry or cut them from the stems and freeze. For seeds, before the seed heads turn brown enclose them in paper bags and cut the stalks.
How to Use the Herb
In addition to its wonderful taste, dill has been popular in cooking because it soothes the digestive tract. Dill tea, made with 1 or 2 teaspoons of crushed seeds, eases indigestion, heartburn, and flatulence. It also helps to cleanse the liver, and it is good after meals to prevent bad breath. Chewing on a few seeds will also clear the breath.
Dill Digestive Power Infusion
1 tablespoon dried dill leaves, crumbled
1 tablespoon dill seeds, crushed
2 tablespoons dried chamomile flowers, crumbled
2 tablespoons dried peppermint leaves, crumbled
1 quart boiling water
Combine the herbs and add the water. Steep for 30 to 60 minutes and strain.
Drink up to three or four cups a day of the digestive infusion. As an alternative to the infusion, make a tincture with the same combination of herbs and take ½ teaspoon every hour up to 2 teaspoons.
The antispasmodic properties of dill can rescue you from hiccups. However, in a pinch, if you have a jar of dill pickles in the fridge, take half a cup of the liquid and sip a little at a time. Dill water is another treatment to settle the digestive system. Drink half a cup at a time.
Dill Water
1–2 teaspoons dill seeds
1 pinch salt
1 pint water
Place the seeds in a jar with the salt, add just enough water to cover, and soak for 7 hours. Drain off the water. Boil 1 pint of fresh water, add the seeds, and simmer for 10 minutes. Let it cool and then strain. Stored in the fridge for up to 2 days.
Dill is a warming herb that is helpful during breastfeeding if insufficient milk is a problem. It also aids in easing postnatal depression. Both the seeds and leaves help increase lactation, however, the seeds are more potent and are usually used to make a tea. Use 1 or 2 teaspoons of crushed seeds in 1 cup of boiling water. Drink up to three cups a day. In addition to increasing milk, dill functions as a treatment for breast congestion that sometimes occurs during nursing. The tea taken by nursing mothers will also relieve colic in their babies. In addition, dill seed tea relieves amenorrhea and eases menstrual cramps.
Most famously, dill is known for putting a tang in pickles, but it can be used for so much more because it contains a number of vitamins and minerals that support good health. Dill can liven up almost any dish and make something simple taste sophisticated. It goes well in fish and poultry dishes, breads, cheeses, salads, salad dressing, and a wide range of vegetables.
All Purpose Dill Sauce
1 tablespoon fresh dill leaves, finely chopped
or ½ teaspoon dried leaves, crumbled
1½ teaspoons olive oil or lemon juice
1 garlic clove, minced (optional)
Salt and freshly ground pepper, to taste
½ cup plain yogurt
This sauce can be made in a number of ways depending on your taste. Instead of garlic, use a teaspoon of Dijon mustard. Throw in some finely-diced cucumbers, thinly-sliced scallions, or chives chopped into small pieces. Instead of just yogurt as its base, use a half and half mix of yogurt and mayonnaise, or use only sour cream.
Dill and garlic go well together for an infused cooking oil. Dill also makes a tangy oil on its own or in a vinegar using a white wine or cider vinegar. Combine dill with borage in a white wine vinegar for a nice complement to salads. For an herb butter, margarine, or ghee combine dill with a pinch of peppermint or spearmint. Also when combining herbs to freeze or store, try dill with parsley and mint, or with lemon balm and mint.
How to Use the Essential Oils
Two oils are produced from the dill plant. The oil from the seeds is colorless to pale yellow with a fresh, warm spicy scent. The oil from the leaves is also colorless to pale yellow but with a sweet spicy scent.
Either essential oil can be used in a diffuser for help in calming nervous tension and for headache relief. Dill also promotes restful sleep. In addition to using a diffuser, try a 2 percent dilution ratio in carrier oil and dab it on your wrists to enjoy the same benefits no matter where you go. As an alternative, combine dill with other essential oils for a healing aromatic treat.
Dill Headache and Tension Diffuser Blend
3 drops dill seed or leaf essential oil
2 drops lavender essential oil
1 drop peppermint essential oil
Combine the oils and let the blend mature for about 1 week.
Dill seed is the stronger of the two essential oils and is useful for treating colds, bronchitis and other coughs, and chest congestion to get rid of excess mucous. Combine it in equal amounts with peppermint for a soothing steam inhalation.
28. Chevallier, The Encyclopedia of Medicinal Plants, 166.
29. Carol Schiller and David Schiller, The Aromatherapy Encyclopedia: A Concise Guide to Over 385 Plant Oils (Laguna Beach, CA: Basic Health Publications, 2008), 105.
30. Naomi E. Balaban and James E. Bobick, eds., The Handy Science Answer Book, 4th ed. (Canton, MI: Visible Ink Press, 2011), 408.