Dill (Anethum Graveolens) herb comes from the Norse phrase dilla, meaning "to lull." It was once used "to lull" people to sleep and to treat insomnia. Later, European and American herbalists used it to deal with flatulence and other gastrointestinal disorders, along with colic in babies. They also gave this herb to nursing mothers to induce the production of breast milk. It is a herb that contains great source of antioxidants.
Can be mixed with the following herbs.
It may be directly inhaled or taken as a natural dietary supplement. It mixes well with fennel, tarragon, oregano, basil, marjoram, anise, parsley, angelica, peppermint, orange, nutmeg, bergamot, clove, mandarin, juniper, lemon, myrtle, ginger, and geranium.
Herbal tea can be made from the seeds.
The medicinal properties are stomachic, aromatic, stimulant, carminative as well as diaphoretic.
The plant could be very intolerant of root perturbation and should not be transplanted as it will swiftly run to seed. This herb is a hardy plant that thrives on extended days and cool weather.
The seeds and weed of this herb can be made into a soothing tea to relieve stomach aches and colic in restless infants. One teaspoon of the seeds simmered in a cup of water for about fifteen minutes will loosen the bowels in children and infants. So it can be used as a laxative herb. Dioscorides writes about this medicinal herb as a good cure for hiccups.
The oil is found in many perfume soaps.
Used to flavor food
It has been used to flavour other foods and the leaves and seeds are used in preparing pickles but it is best to avoid pickles from entering the stomach. Pickles are not healthy for the stomach. However, this is mainly done in Germany due to the fact that a large amount of pickled cucumbers are consumed daily.
It is best to use it when fresh, because it loses its flavor rapidly if it is dried. However, freeze-dried leaves will preserve their flavor relatively well for a few months.