What is dill?

Dill (Anethum graveolens), a hardy, short-lived perennial herb native to the Mediterranean and southern Russia, grows wild in Spain, Portugal, and Italy. Dill's name comes from the Old Norse word dilla, which means "to lull" or "soothe," possibly referring to its antigas and digestive-aiding properties. The ancient Egyptians, Romans, Chinese, and Vikings relied on its stomach-settling properties.

Scientific research on the uses of dill is limited. In preliminary research, dill has demonstrated dose-dependent cholesterol-lowering effects. At this time, clinical evidence supporting the efficacy of dill for any indication is limited.

Both dill seeds and leaves are used as a spice. Dill is listed on the U.S. Food and Drug Administration (FDA) Generally Recognized as Safe (GRAS) list.

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Dill (Anethum graveolens) is a member of the Umbelliferae family, along with carrot, celery, fennel, and parsley. Its name comes from the antique Norse word dilla, meaning "to lull." Appropriately, dill was traditionally used to calm the stomach and intestines, and to help sleeplessness.

Dill's green leaves are wispy and fernlike and have a soft, sweet taste; both its leaves and seeds are utilized to flavor food. Dried dill seeds are light brown, winged, and oval, with one flat side with two ridges and the other side a convex ridge. Dill seeds are comparable in taste to caraway, with an essence that is aromatic, sweet, and citrus-like, but also slightly bitter. The leaves and stalks are aromatic and are used fresh or for pickling.

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