Dill
Anethum graveolens L.
Dill (Anethum graveolens) is a feathery-leaved annual in the carrot family, valued both for its fresh fronds (dill weed) and its aromatic seed, widely used in pickling and traditional digestive preparations.
Last reviewed October 7, 2026
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What is Dill?
Origin: Native to the Mediterranean region and Western Asia.
Growing Notes: Full sun, well-drained soil, direct sow; doesn't transplant well due to a sensitive taproot.
What is Dill traditionally used for?
Traditionally used as a digestive carminative, particularly historically for infant colic (in the form of "gripe water" and similar traditional preparations), alongside its widespread culinary use.
How is Dill prepared?
Fresh or dried fronds are used as a culinary herb; the seed is used whole in pickling and can be prepared as a simple digestive tea.
Dosage: This site documents dill as a culinary herb and simple seed tea.
Is Dill safe to use?
Very well tolerated in normal culinary amounts. Some individuals with a salicylate sensitivity may notice mild reactions to dill, as with several other aromatic culinary herbs.
This is educational information, not medical advice. See our full Disclaimer before use.
What else is Dill called?
- Dill Weed
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Used in rituals & traditions
The symbolic and spiritual side of Dill is kept in the Cauldron:
- Planetary & elemental correspondence
- Folklore & spiritual associations