Anethum graveolens

(Dill Herb)

Botanical Name: Anethum graveolens

Common Method Of Extraction: Steam distilled

Parts Used: Seed

Note Classification: Middle

Aroma: Dry, fresh, warm, spicy

Largest Producing Countries: Italy, France, Germany, and Spain
Traditional Use: The most widely known use for dill is pickles. It is also used after a meal (the herb, seed, or a pickle) to help with digestion.
Properties: Antispasmodic, bactericidal, carminative, digestive, emmenagogue, hypotensive, stimulant, stomachic
Benefits: Amenorrhea, colic, cramps, diarrhea, flatulence, indigestion, stimulates appetite. The majority of the benefits from dill oil are associated with the abdomen. When rubbing a blend for menstrual or digestive upsets rub in a clockwise motion.
Blends Well With: Black pepper, caraway, cinnamon, citrus oils, clove, elemi, nutmeg, peppermint, spearmint
Of Interest: Dill and Caraway are very similar to each other in spice and oil form. They may be substituted for each other in aroma blends and cooking or baking.
Safety Data: Avoid while pregnant.