Dill
Dill is an herb from the Apiaceae family used fresh or dried as a culinary seasoning. It contains volatile oils and compounds with mild digestive properties, though nutritional impact per typical serving is modest.
Also known as: Anethum graveolens, Dill weed, Dill seed
Scientific & Editorial Standard: This information is synthesized from peer-reviewed databases (such as PubMed, NIH, NHS, and Mayo Clinic) and validated using multi-model cross-referencing by the Plateify Editorial Team. It is intended for educational purposes and is not medical advice. If you suspect food sensitivities, consult a healthcare provider.
Dill (Anethum graveolens) is a feathery-leafed herb native to the Mediterranean and western Asia, now cultivated worldwide. Both the fresh leaves (dill weed) and dried seeds are used in cooking—particularly in Scandinavian, Eastern European, and Middle Eastern cuisines. It is commonly paired with fish, potatoes, pickles, and dairy products. Dill is also consumed as a tea or supplement in traditional medicine, though clinical evidence for health effects remains limited.
Per 100 g, fresh dill provides approximately 43 kcal, 3.5 g protein, 7 g carbohydrate, and about 1.1 g fat (USDA FDC). Dill weed essential oil is rich in phellandrene compounds, while dill seed oil is dominated by carvone and limonene. These volatile oils have been studied in vitro for potential antimicrobial and antispasmodic activity. Dill seed has traditionally been used to address bloating and mild digestive discomfort, and animal studies suggest carvone may have carminative effects; however, human clinical trials are sparse and effects at culinary doses are likely negligible.
Digestive Effects
Dill has a long history in folk medicine for digestive complaints. Limited in vitro and animal evidence suggests the essential oils may have weak antispasmodic and carminative properties. However, at the amounts typically consumed as a flavoring herb, measurable impact on digestion is unlikely. Dill seed preparations in concentrated form (as teas or extracts) are used traditionally for infant colic, but clinical evidence in humans is insufficient to support efficacy or safety claims.
Safety and Typical Use
Dill is generally recognized as safe (GRAS) by the FDA when used as a culinary herb or flavoring (21 CFR 182.10). Allergic reactions are rare but documented, particularly in individuals with known sensitivity to plants in the Apiaceae family (celery, parsnip, carrot). Pregnant women should consume dill only in normal culinary amounts; concentrated seed extracts are not recommended without medical guidance. Dill has no significant interaction with common medications at food doses. Standard culinary use—fresh or dried as seasoning—carries no identified safety concerns for the general population.
Frequently Asked Questions
Does dill help with bloating or gas?
Dill seed has been used traditionally for digestive complaints, and in vitro studies suggest the essential oil carvone may have antispasmodic properties. However, rigorous human clinical trials are lacking. At culinary doses—a pinch of dried dill or fresh leaves as seasoning—any effect on bloating is unlikely to be meaningful.
Is dill safe during pregnancy?
Dill used in normal culinary amounts (fresh or dried as seasoning) is considered safe during pregnancy. Concentrated dill seed extracts or essential oils should be avoided without medical guidance, as safety data in pregnancy is limited.
Can dill trigger allergies?
True allergic reactions to dill are rare but possible, especially in people with a known allergy to Apiaceae family plants such as celery, parsnip, or carrot. Symptoms may include oral itching or swelling. If you have a known celery or carrot allergy, consult a healthcare provider before consuming dill in large amounts.
Sources
- Dill, fresh – FoodData Central — USDA Agricultural Research Service
- CFR 21 §182.10 – Spices and Other Natural Seasonings and Flavorings (GRAS) — FDA / eCFR
- Anethum graveolens: An Indian traditional medicinal herb and spice — PubMed / NCBI
Educational content: This page is for general informational purposes only. Individual responses to foods vary widely. If you suspect a food allergy or sensitivity, consult a licensed dietitian, allergist, or physician before making dietary changes. Full disclaimer
Some content on this site is AI-assisted. While we strive for accuracy, information may not reflect the latest research. Always verify health information with a professional.
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