Botanical name: Anethum graveolens L (family: Umbelliferae)

dillseedDill originated within an area around the Meditteranean and the South of Russia. Zohary and Hopf remark that “wild and weedy types of dill are widespread in the Mediterranean basin and in West Asia.”

Although several twigs of dill were found in the tomb of Amenhotep II, they report that the earliest archeological evidence for its cultivation comes from late Neolithic lake shore settlements in Switzerland. Traces have been found in Roman ruins in Great Britain.

In Semitic languages it is known by the name of Shubit. The Talmud requires that tithes shall be paid on the seeds, leaves, and stem of dill.

Nomenclature and taxonomy
The name dill comes from Old English dile, thought to have originated from a Norse or Anglo-Saxon word dylle meaning to soothe or lull, the plant having the carminative property of relieving gas. In Romania it is called Mărar.






dillseedfoodSAUTÉED CABBAGE with DILL

2 teaspoons unsalted butter
1 large leek
1 8-ounce bag shredded cabbage and carrot
2 tablespoons dill seed & fresh dill
Bit of lemon zest
1 tablespoon lemon juice
(about half a small lemon)
Salt & pepper to taste


Melt the butter in a large, deep skillet with a cover on medium high. While it melts, clean the leek. Add the leek and the cabbage mixture to the pan and turn them with a spatula several times to evenly distribute the butter. Cover, reduce the heat to MEDIUM and let cook for about five minutes or until the cabbage is cooked, stirring occasionally. While the cabbage cooks, chop the dill and grate a bit of lemon zest. (Use a microplane if you have one.) Remove the cabbage from the heat, stir in dill seed, chopped dill leaves, lemon zest and lemon juice. Season and serve. (The recipe suggests it can be served warm or at room temperature.)

Home Remedies
  • Dill is often associated with cooking. Dill pickles, as well as meat, fish, egg dishes, and some breads are all popular culinary uses of this versatile herb. Both the seeds and the plant itself are used in cooking, making this two-season herb a very versatile addition to the kitchen.
  • Dill, either the seeds or the leaves, can be soaked in vinegar to create a flavorful addition to dishes such as potato salad, soup, or green salads.
  • Oil of dill is used in perfumes and sometimes in the preparation of soaps.
    Dill tea can be beneficial to individuals suffering from upset stomach and/or diarrhea, menstrual pain, bad breath, and cough and flu symptoms. The tea is made by steeping two teaspoons crushed dill seed in one cup boiling water for ten minutes. Strain
  • A milder tasting dill tea can be achieved by combining one teaspoon of the dried dill leaves with one cup boiling water; strain. As noted previously, drinking dill tea can aid in the production of milk for lactating mothers.
Medicinal Value


Dill seed is a wonderful medicinal remedy. Dill seed is used in salt-free diet because it is rich in mineral salts. The seed is used to make dill water or tea which treats indigestion, flatulence, hiccups, stomach and menstrual cramps, insomnia, colds, flu, and colic. The seeds can also be infused in a tea to stimulate milk production in nursing mothers.

The seeds can be taken after meals to not only aid digestion but to sweeten the breath as well. The seeds also act as a diuretic. For external use, dip fingernails in a seed infusion to strengthen them. Dill aids in treating cramps due to its antispasmodic and calmative properties. Dill is also an appetite stimulant. It is a constituent of gripe water and other children’s medicines because of its ability to ease flatulence and colic.