Dill usage, dosage, side-effects, and US places to buy.

Dill Scientific Name

Anethum graveolens

Dill Other Names

English: Dill, Indian Dill, Dill Plant
Hindi: Sowa, Pithapasadaa, Soyo
French: Aneth odorant, Fenouil bâtard
German: Dill, Gurkenkraut
Spanish: Eneldo
Latin: Anetum
Sanskrit: Shatapushpa

What is Dill?

Dill (Anethum graveolens) belongs to the Celery family of herbs called Apiaceae. Dill leaves and seeds are commonly used as a herb or spice in brine pickles, dips and for flavoring food.

Dill is very effective and essential herb that is used in form of leaves, roots and seeds in Ayurveda for thousand years for its miraculous medicinal benefits. It is known to be good source of iron, potassium and beta-carotenes (component of Vitamin A). Aqueous decoction of Dill helps in maintaining healthy blood pressure levels in hypertensive patients. It is also known as a respiratory stimultant. Flavnoids in Dill protect gastro-intestinal lining and prevent ulcers. It is used to cure severe colic pains in babies.

Common forms of Dill

Powder, Oil, Leaves, Seeds, Weed

Dill is commonly used for:

Treating high cholesterol
Improving and maintinaing healthy appetite
Fighting infections
Curing digestive tract and urinary tract problems
Treating spasms caused by rheumatoid arthritis (when used in combination with Flax seeds and Castor seeds)
Treating Intestinal gas (flatulence)
Treating sleep disorders
Fever, Cold and Cough and some cases of bronchitis
Fighting Liver and Gallbladder problems

Dill Dosage

Powder: 1-3 grams per day
Oil: 1-3 drops
Seeds: 1/2 tsp daily
Leaves: used as food

Dill Side-effects and Warnings

Common side-effects: Over- dosage may cause Pitta increase, burning sensation, worsening of gastritis.
Not so common side-effects: Not known.
Pregnancy and breast-feeding: Avoid therapeutic doses of Dill if you are pregnant. It is best to avoid its use during menstrual periods.
Children: Not Known.