Dill

Dill takes its Ayurvedic name, Shatapushpa, from the Sanskrit for "hundred flowers", referring to its umbrella-shaped clusters of tiny yellow flowers. The herb is native to South-West Asia and South-East Europe, and two closely related species are grown and used today: Anethum graveolens (European dill) and Anethum sowa (Indian dill). It belongs to the Apiaceae family, alongside fennel, caraway and celery. In Ayurveda, Shatapushpa has traditionally been used as a Dipana (digestive-stimulant) and Pachana (digestive-aid) herb, with both its feathery leaves and small oval seeds traditionally used.

In classical Ayurvedic terms, dill seed is described as having a Katu (pungent) and Tikta (bitter) Rasa (taste), Laghu (light) and Tikshna (sharp) Guna (qualities), Ushna (heating) Virya (potency), and a Katu (pungent) Vipaka (post-digestive effect). It is classed as Vata-Kapha hara, traditionally believed to help balance aggravated Vata and Kapha.

Dill is known by several names across botany, Ayurveda and Indian languages:

• Botanical names: Anethum graveolens, Anethum sowa
• Sanskrit / Ayurvedic name: Shatapushpa
• Hindi: Suva, Soye
• Marathi / Gujarati: Savaa
• Kannada: Sabbasige soppu
• English: Dill, Dill weed, Indian dill

Dill seed essential oil has been studied for the following main compounds:

• Carvone, the dominant compound in dill seed oil, making up roughly half the oil (Milenković et al., 2024)
• Limonene, a monoterpene present in a substantial proportion of the oil (Milenković et al., 2024)
• Trans-dihydrocarvone, a minor oil constituent (Milenković et al., 2024)

Flavonoids such as kaempferol, which have been reported in some dill leaf and seed extracts.

A 9 g serving (about one loosely packed cup of fresh dill leaves) provides approximately the following (USDA FoodData Central, 2019):

Note: Daily Value percentages are based on a general adult reference diet and are indicative only.

Based on its traditional use and the available research, dill is traditionally used or has been studied for the following actions on the body:

• Carminative: may help relieve trapped gas and bloating
• Digestive (Dipana-Pachana): traditionally believed to support digestion
• Antioxidant: laboratory studies suggest that some of its terpenoid compounds may help neutralise free radicals (Milenković et al., 2024)
• Antimicrobial: laboratory (in vitro) studies suggest activity against certain bacteria (Milenković et al., 2024)
• Mild antispasmodic: traditionally used to ease digestive cramping
• Galactagogue-supportive: traditionally believed to support breast milk flow, though robust evidence from human clinical studies is lacking

These properties are drawn mainly from laboratory research and long-standing traditional use rather than large-scale human clinical trials. Dill is best regarded as a supportive culinary and digestive herb rather than a treatment for any diagnosed medical condition, and it should not replace advice from a qualified doctor or Ayurvedic physician.

Dill has several traditional and studied uses related to general health and wellbeing. The strength of evidence varies across these potential benefits.

1. Rich in Antioxidant Compounds

Dill leaves and seeds contain flavonoid and terpenoid plant compounds that have antioxidant activity. These compounds may help neutralise free radicals, which are unstable molecules associated with oxidative stress. Including antioxidant-rich foods such as dill as part of a varied diet may contribute to overall dietary wellbeing (Milenković et al., 2024).

2. May Support Healthy Cholesterol Levels

Some laboratory and animal studies suggest dill extract may affect triglycerides and total cholesterol, markers doctors use to assess cardiovascular risk. Dill is not a treatment for any heart condition, and anyone with a diagnosed heart or blood-lipid problem should remain under their doctor's care and not substitute dill for prescribed treatment.

3. Laboratory-Studied Antimicrobial Activity

In laboratory (in vitro) testing, dill seed oil has shown activity against certain bacteria, including E. coli (Milenković et al., 2024). This is laboratory evidence only, not evidence that dill can treat an infection in the body. Anyone with signs of infection, such as fever, worsening pain or breathing difficulty, needs prompt medical attention rather than a home remedy.

4. Small Contribution of Bone-Supporting Minerals

Dill contains small amounts of calcium, magnesium and phosphorus, minerals the body needs for bone health. However, the quantity normally used as a herb or garnish is too small to meaningfully affect bone strength on its own, and dill should not be seen as a source of meaningful bone protection. A balanced diet and medical guidance remain the main ways to support bone health.

5. Traditional Use for Menstrual Comfort

In traditional use, dill seeds and their preparations are believed to have a mild soothing effect that may help with everyday menstrual discomfort. Reliable human clinical evidence for this use is limited. Persistent, severe or unusual menstrual pain should always be assessed by a doctor rather than managed with dill alone.

6. Traditional Support for Digestion

Dill has traditionally been used in Ayurveda as a Dipana-Pachana herb, believed to stimulate digestion and help the body process food. It is commonly used to ease everyday gas, bloating and mild indigestion after meals (Shri Dhanwantry Ayurvedic College & Hospital, n.d.). Digestive symptoms that are severe, persistent, or accompanied by pain, vomiting or weight loss need medical assessment rather than home treatment.

7. Traditional Use to Support Breastfeeding

Dill seed has long been used in traditional practice, including in Ayurveda, in the belief that it helps support breast milk supply. Robust clinical trials confirming this effect in humans are still lacking. A breastfeeding mother wanting to use dill beyond normal food amounts should check with her doctor or a lactation consultant first.

Dill is commonly used in cooking, pickling, seasoning, garnishing and baking. Its fresh leaves and seeds are added to dishes such as salads, soups, breads, sauces and fish recipes. Dill seeds are also traditionally used in home preparations, including warm infusions taken after meals for digestive comfort.

Culinary Use in Cooking

Fresh or dried dill leaves are widely used in soups, salads, stews and yoghurt-based dishes such as tzatziki. The seeds are used whole or ground in breads, rice dishes and sauces, adding a mild, slightly peppery flavour to everyday cooking.

Use in Pickling

Dill is a traditional pickling ingredient, with fresh sprigs, seeds or dried leaves added to the brine used for cucumbers and other vegetables, giving pickles their familiar tangy, aromatic flavour.

Seasoning for Fish and Meat

Dill is commonly paired with fish, especially salmon, and with poultry and other meats, where its aromatic flavour complements rich or oily flavours. It is usually added fresh or dried during or after cooking.

Garnish for Salads and Vegetables

Fresh dill sprigs are used to garnish roasted vegetables, potato salads and cucumber-based salads, adding both colour and flavour to the finished dish.

Use in Baking

Dill seeds or chopped fresh leaves are sometimes added to bread and other savoury baked goods for extra flavour.

Traditional Home Use for Digestion

In Indian households and in traditional Ayurvedic home practice, dill seeds are often boiled in water to make a warm infusion taken after meals, traditionally believed to support digestion and settle mild stomach discomfort. This is a matter of everyday home practice rather than treatment for a medical condition, and it should not replace medical advice for ongoing digestive problems.

• People with a known allergy to Apiaceae-family plants (celery, carrot, caraway, fennel, cumin) should avoid dill, as cross-reactivity may occur.
• Dill in supplement or concentrated form should not be used without medical advice during pregnancy or breastfeeding; ordinary culinary amounts in food are generally considered appropriate.
• People taking blood-thinning medicine, such as warfarin, should speak to their doctor before using dill regularly in more than normal food amounts, as herb-interaction reviews list some Apiaceae-family herbs among plants that may affect blood clotting (Ge et al., 2014).
• People with a diagnosed digestive, thyroid, bleeding or metabolic condition should check with their doctor or Ayurvedic practitioner before using dill as a remedy rather than as a food.
• Stop use and seek medical advice if any rash, itching, swelling or breathing difficulty occurs after using dill.

Note: This information is not a substitute for professional medical advice. Always consult a doctor or qualified Ayurvedic practitioner before using dill for a health condition, especially if you are pregnant, breastfeeding, taking regular medication, or managing a chronic illness.

Dill is available in several forms, and how it is used differs by form:

Fresh Leaves

Fresh dill leaves are rinsed, finely chopped and added towards the end of cooking, or used raw in salads, dips and garnishes, to preserve their flavour and some of their heat-sensitive nutrients.

Dried Leaves

Dried dill is more concentrated in flavour than fresh, so a smaller quantity is used, typically about a third of the fresh amount, stirred into soups, curries or sauces during cooking.

Whole or Crushed Seeds

Dill seeds are lightly crushed or used whole in pickling brines, spice blends and traditional digestive infusions, usually added early in cooking so their flavour can develop.

Warm Water Infusion

A warm infusion is traditionally made by steeping a small quantity of dill seeds or leaves in hot water for about ten minutes, then straining and drinking after meals. This traditional preparation should not replace medical treatment for ongoing digestive problems.

Herbs Traditionally Used With Dill

In Ayurvedic and culinary practice, dill is often combined with other digestive herbs and spices for a complementary effect:

Dosage needs vary by age group and by how dill is being used:

Dill is generally well tolerated when consumed as a food, but some people may experience side effects. Possible reactions include allergic symptoms, skin sensitivity to sunlight after contact, and interactions with certain medicines. The risk may depend on the amount consumed, individual sensitivity and the form of dill used.

Allergic Reactions

Some people, particularly those with a pre-existing allergy to Apiaceae-family plants, may develop skin redness, itching, hives or stomach upset after eating or handling dill. Anyone with swelling of the face or throat, or difficulty breathing, needs emergency medical care immediately.

Skin Sensitivity to Sunlight (Photosensitivity)

Dill contains compounds called furocoumarins, which in some people can make the skin more sensitive to sunlight after contact, occasionally leading to a rash or discolouration on exposed skin. This is reported more often with handling large quantities of fresh dill than with normal cooking use.

Interaction with Medication

Dill may interact with certain medicines. See the "Interaction of Dill With Other Drugs" section below for full details.

Dill may interact with the following types of medicine. This is not a complete list, and a doctor or pharmacist should always be told about regular dill or dill-supplement use:

Blood-Thinning Medicine (Anticoagulants and Antiplatelets)

Herb-drug interaction reviews list some Apiaceae-family plants among those that may influence blood clotting, which could theoretically affect medicines such as warfarin (Ge et al., 2014). Anyone on blood-thinning medicine should check with their doctor before using dill regularly in medicinal or concentrated amounts.

Diabetes Medicine

Animal studies suggest dill may lower blood glucose. People taking insulin or other blood-sugar-lowering medicine should be aware that concentrated dill preparations could potentially affect blood glucose levels, and should seek medical advice before use.

Sedatives and Central Nervous System Medicine

Dill has been reported in traditional use and laboratory studies to have mild calming effects. As a precaution, anyone taking sedatives, sleep medicine or anti-anxiety medicine should check with their doctor before using dill supplements alongside these medicines.

Storage of Dill

Correct storage helps keep dill's flavour and some of its nutrient content intact:

• Fresh dill: wrap loosely in a damp paper towel, place in a perforated bag, and refrigerate; use within about a week.
• Dried dill and dill seeds: store in an airtight container away from direct sunlight and moisture, ideally in a cool, dry place; use within about six months to a year for best flavour.
• Dill can also be frozen, whole or chopped, in an airtight container or ice-cube tray with a little water, for longer storage.

• Dill (Shatapushpa) is an aromatic Ayurvedic herb and everyday culinary spice, traditionally used to support digestion.
• It provides small amounts of antioxidant compounds, vitamin A, vitamin C, manganese, iron and folate.
• Traditional and laboratory evidence supports its use as a digestive, carminative herb; clinical evidence in humans for other benefits, such as breastfeeding support or cholesterol, remains limited.
• Dill is not a treatment for diabetes, heart disease or any other diagnosed medical condition, and should not be used to replace prescribed medicine.
• People with Apiaceae allergies, those taking blood-thinning or diabetes medicines, and pregnant or breastfeeding women should seek medical advice before using dill beyond normal food amounts.
• This content is for general information only and is not a substitute for professional medical advice.