Dill

Dill (Anethum graveolens)

Dill is a seed spice crop and an important aromatic herb and cultivated since ancient times, where its leaves and seeds are used as a herb or spice for flavouring food..

Dill has been used in Ayurveda medicines since ancient times and it is a popular herb widely used as a spice and also yields essential oil. It is an aromatic and annual herb of apiaceae family. The Ayurveda uses of dill seeds are carminative, stomachic and diuretic.

Also called dill weed, the plant has slender stems with alternating soft leaves and brown, flat, oval seeds. While the leaves have a sweet, grassy flavor, dill seeds are more aromatic, with a slight citrus flavor that’s similar to caraway seeds.

As herb and spice, dill is commonly used to elevate the flavor of various dishes. It’s often paired with salmon, potatoes, and yogurt-based sauces.

In addition to culinary uses, dill is rich in several nutrients and has traditionally been used to treat various ailments, including digestive issues, colic in infants, and bad breath