Dill (Anethum graveolens), a hardy, short-lived perennial herb native to the Mediterranean and southern Russia, grows wild in Spain, Portugal, and Italy. Dill's name comes from the Old Norse word dilla, which means "to lull" or "soothe," possibly referring to its antigas and digestive-aiding properties. The ancient Egyptians, Romans, Chinese, and Vikings relied on its stomach-settling properties.
Scientific research on the uses of dill is limited. In preliminary research, dill has demonstrated dose-dependent cholesterol-lowering effects. At this time, clinical evidence supporting the efficacy of dill for any indication is limited.
Both dill seeds and leaves are used as a spice. Dill is listed on the U.S. Food and Drug Administration (FDA) Generally Recognized as Safe (GRAS) list.

Related Terms

5-[4''-hydroxy-3''-methyl-2''-butenyloxy]-6,7-furocoumarin, 8-hydroxygeraniol, 9-hydroxypiperitone, African dill oil, alkoxy derivatives, alkyl glucoside, allylbenzene, alpha-phellandrene, anethofuran, Anethon of Dioscorides, Anethum graveolens, Anethum sowa, Apiaceae (family), apiol, aromatic compound glucoside, beta-D-glucopyranosides, biphenyl derivative, caffeic acid, carvone, carvone-dihydrocarvone, chlorogenic acid, cinnamic acid, coumarin, diabole, dihydrocarvone, dill apiol, dillapiole, dilly pillows, East Indian dill, elastin, estragole, European dill oil, falcarindiol, falcarinol, ferulic acid, flavonoids, flavonol glycosides, fructus Anethi, furanocoumarin, gallic acid, Ghoda sowa, Indian dill, kaempferol, limonene, lutein, Lys-lastine™ V, lysyl oxidase (LOX), lysyl oxidase-like (LOXL), magnesium, methyleugenol, minerals, monoterpenoid, monoterpenoid glycosides, myristicin, Oman dill herb oil, oxypeucedanin, oxypeucedanin hydrate, parsley apiol, Peucedanum, Peucedanum graveolens, Peucedanum sowa, phenolic acids, phthalides, p-menth-2-ene-1,6-diol, polyacetylenes, polyphenol oxidase, propiophenone, (S)-2-methyl-5-(1-methylethenyl)-2-cyclohexen-1-one, safrole, (S)-d-p-mentha-6-8,(9)-dien-2-one, selenocompounds, soyah (India), sterols, tannic acid, tocopherol, Umbelliferae (family), umbelliferous fruit, vanillic acid, Variyali sowa, vicenin, vitamins, zeaxanthin.

evidence table

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.
High cholesterol (Grade: C)
Some evidence has suggested possible cholesterol-lowering properties of dill, although this has not been well studied in humans. Preliminary human research has shown a lack of significant effect of dill on cholesterol levels and an increase in triglycerides with dill treatment. More research is needed before a definitive conclusion can be made.