Herb library

Dill Seed

Anethum graveolens

Dill seed, from Anethum graveolens, is a warm, kitchen herb long kept on the shelf for digestion and gentle household uses. Its flavor is caraway-like, and families have used the seeds in teas, syrups, and compresses for everyday comfort.

Traditionally used for.

• •Traditionally used as a digestive aid for indigestion, bloating, and mild gas after meals.
• •Traditionally used as a mild calming tea to ease nervous stomachs and promote relaxed digestion in children and adults.
• •A long-standing household use is adding crushed seed to pickles, breads, and cooking to support digestion with meals.
• •Traditionally used as a gentle mouth rinse or gargle for minor mouth discomfort and to freshen breath.

Simple preparations.

• •Dill seed tea: light infusion, 1 teaspoon crushed dill seed per cup of just-boiled water, steep 10 minutes covered, strain and drink up to 3 times daily after meals.
• •Dill seed syrup for cough or throat: simmer 2 tablespoons crushed dill seed with 1 cup water for 10 minutes, strain, return liquid to a pan with 1 cup honey or 1 cup sugar and simmer until slightly thickened, cool and store in the refrigerator. Take 1 teaspoon as needed for a scratchy throat (honey not for children under one year).
• •Warm dill seed compress: crush 2 tablespoons seeds, steep in 1 cup hot water 10 minutes, strain, soak a clean cloth, wring, and apply warm to the abdomen for 10 to 15 minutes to soothe cramping or discomfort.

Cautions.

• !May cause allergic reaction in people sensitive to plants in the Apiaceae family, such as celery or carrot.
• !High amounts might be irritating to the stomach in sensitive individuals; start with small amounts to test tolerance.
• !Avoid giving honey preparations to infants under one year of age.
• !If you are pregnant, nursing, taking medication, or have a health condition, check with your doctor before regular use.

Often kept beside.