Anethum graveolens (Dill)

Life > eukaryotes > Archaeoplastida > Chloroplastida > Charophyta > Streptophytina > Plantae (land plants) > Tracheophyta (vascular plants) > Euphyllophyta > Lignophyta (woody plants) > Spermatophyta (seed plants) > Angiospermae (flowering plants) > Eudicotyledons > Core Eudicots > Asterids > Euasterid II > Order: Apiales > Family: Apiaceae

Dill is an annual or biennial herb that is native to southwestern Asia and southern Europe. It is used mainly as a cullinary herb, but is also one of the main ingredients in gripe water for babies.

Dill is an annual or biennial herb that is native to southwestern Asia and southern Europe and which is used mainly as a cullinary herb. Fresh leaves are chopped up and added to salads or used in seasoning fish dishes. The seed-like fruit are used in pickling gherkins or added to butter ('dill butter'), vinegars, cheeses, bread, vegetables and sauces. Dill fruits are also used in treating digestive problems and flatulence and are one of the main ingredients in gripe water that is used for alleviating colic and winds in babies. In fact, the word "dill" comes from the Norse word dylla, meaning to soothe.

Publications

• van Wyk, B.-E. 2005. Food Plants of the World - Identification, Culinary Uses and Nutritional Value. Briza, Pretoria.