An aromatic carminative, traditionally used as a seed tea for gas, indigestion, and digestive cramping. The feathery leaves are a common culinary herb; for medicinal use, the dried ripe seed is the more concentrated preparation.
Medicinal plant
Dill
Anethum graveolens
An aromatic seed for gas, indigestion, and digestive cramping.
Uses
Digestion — Herbs traditionally used around digestion, appetite, stomach comfort, or after-meal preparations.
Properties
Carminative — Helps relieve gas, bloating, and digestive discomfort
Antispasmodic — Helps relax cramps, spasms, or tight muscles
Aromatic — Rich in aromatic oils that often support digestion or breathing
Energetics
Warming — Encourages warmth, movement, or circulation. Drying — Reduces excess moisture or secretions. Stimulating — Encourages activity, movement, or circulation.
People allergic to dill or other Apiaceae-family plants (carrot, celery, parsley) may react.
Similar herbs: Basil, Bee Balm, Mint
Growing and using it
Life cycle
Tender annual that readily self-seeds.
Hardiness
Annual; USDA perennial hardiness does not apply.
How to start
Direct-sown seed.
Starting from seed
Direct sow where it will grow; dill does not transplant especially well.
Harvesting
Harvest leaves repeatedly before flowering and collect mature seed heads later.
Grow in zone
Direct sow — Sow straight into the ground where the plant will growDirect sow: AprilDirect sow: MayDirect sow: JuneDirect sow: JulyHarvest leaves — Gather leaves in these monthsHarvest leaves: JuneHarvest leaves: JulyHarvest leaves: AugustHarvest leaves: SeptemberHarvest seeds — Gather seeds in these monthsHarvest seeds: AugustHarvest seeds: September
Allow a few plants to self-seed if you want it to return.
Gardening tools
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Steep dill in hot water to draw out its flavour and water-soluble properties. The useful medicinal preparation is a digestive tea from the ripe seed, not the leaf.
Parts used
SeedGather
- 1–2 tspcrushed ripe dill seed per cup of hot water
- Let the seed heads ripen and turn brown on the plant
- Cut the heads and dry them, then collect the seedHang the heads in a paper bag somewhere airy and shake it now and then — the seeds fall free when they are dry.
Prepare
- Lightly crush the ripe seed to help release its oils
- Cover with hot water
- Steep 10–15 minutes
- Strain
Apothecary supplies
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Use dill as food, seasoning, garnish, or an ingredient in everyday cooking.
Parts used
LeafPrepare
Use fresh feathery leaves (dill weed) in salads, sauces, and cooked dishes.