DILL

Latin Name: Anethum graveolens

Alternate Names: Aneto, Dilly

Family: APIACEAE

Parts Used: Seeds (most often used in medicine). Leaves and seeds as a culinary herb.

Properties: Antispasmodic, Appetizer, Aromatic, Carminative, Cholagogue, Diaphoretic, Digestive Tonic, Diuretic, Emmenagogue, Galactagogue, Sedative, Stimulant, Stomach Tonic.

Internal Uses: Colic, Flatulence, Halitosis, Hiccups, Hyperacidity, Indigestion, Insomnia, Nightmares, Pulmonary Edema, Stomachache

Internal Applications: Tea, Tincture, Capsules.
Chew and swallow the seeds as a breath freshener. Dill seed tea is considered an excellent children's remedy, given for colic, stomachaches and nightmares.

Topical Uses: Hemorrhoids, Insomnia, Lice

Topical Applications: Tea applied to kill head lice and to treat hemorrhoids. Essential oil to scent soaps and perfumes. The seeds can be made into a sachet and placed in the pillow to help lull a person to sleep.

Culinary uses: Pickles, bread, beans, seafood dishes, beets, potatoes, cucumbers, egg dishes, sauerkraut, vinegars. Use liberally in salt-free diets.

Energetics: Pungent, Warm.

Chemical Constituents: Essential oil containing limonene, phellandrine and carvone. Leaves are rich in vitamin C, calcium, iron and potassium.

Comments: Dill is a native of India, Iran, the Mediterranean region and South Russia. The Latin name Anethum graveolens means 'heavy scented'. The name Dill is a corruption of an old Norce word dylla, meaning to 'soothe' 'or 'lull'. Dill seed was an ancient ingredient in love potions. It was also made into a formula called Gripe Water.
Among early American settlers, Dill seeds were referred to as 'meetin' seed' and given to small children to chew and keep them calm during long church sermons. Adults used them to keep their stomachs from rumbling.