Common Name: Dill

General Information

Dill is an erect, branched, annual herb growing up to 150cm tall but mote likely to be around 75cm.
A commonly cultivated herb, especially in warm temperate and tropical zones. It is grown mainly for its edible leaves and seeds, though it is also used medicinally.

Known Hazards

The plant is said to contain the alleged 'psychotroph' myristicine[]. There are also reports that it can cause photosensitivity and or dermatitis in some people[].

Botanical References

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Range

A widely cultivated plant that often becomes somewhat naturalized, it probably originated in southern Asia

Habitat

Fields, waste places etc in the Mediterranean[].

Properties

Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Annual
Height	0.75 m
Pollinators	Bees
Self-fertile	Yes
Cultivation Status	Cultivated

Cultivation Details

Dill is primarily a summer crop of temperate climates; in the tropics it grows better at elevations from 200 - 2,000 metres[, ]. It is generally considered a long-day plant in terms of flower initiation, with a critical period of 11 - 14 hours, though some reports indicate that it is probably day-neutral - long-day conditions merely enhancing anthesis. The annual rainfall or water requirement (irrigation) ranges from 500 - 1,700mm[]. Areas with medium to heavy rainfall are preferred[]. The plant does not tolerate frost, thriving when the monthly average temperatures is around 16 - 18°c. The minimum temperature for growth is about 7°c[].
An easily grown plant[], it prefers a moderately rich, loose soil[, , ]. Requires a well-drained soil[] and shelter from the wind[]. For best leaf production, plants prefer light shade when growing in the tropics[]. Tolerates a pH in the range 5.3 to 7.8.
A regular supply of leaves can be obtained if successional sowings are made throughout the year]. Dill is very intolerant of root disturbance and should not be transplanted because it will then quickly run to seed.
There are many named varieties[, ].
'Bouquet' is an American cultivar that has a prolific production of seeds[]. The sub-species A. Graveolens sowa from India has a slightly different flavour to the type species[]. The plant quickly runs to seed in dry weather[]. It often self-sows when growing in a suitable position[, ].
A good companion for corn and cabbages, also in moderation for cucumbers, lettuce and onions, but it inhibits the growth of carrots[, , ]. Dill reduces a carrot crop if it is grown to maturity near them[]. However, the young plant will help to deter carrot root fly[].
Dill should not be grown near fennel because the two may hybridise, producing plants intermediate in flavour and appearance[].
The flowers are very attractive to bees[, , ].

Edible Uses

Leaves - raw or cooked[, , , , ]. Used as a flavouring in salads etc[, ]. The leaves lose their flavour if the are cooked for any length of time and so are best used raw or added to cooked dishes only a few minutes before the cooking is complete[]. The leaves can be harvested at any time the plant is growing, but are best just before the plant flowers[]. Per 100g, the plant contains 253 calories, 7.2g water, 20g protein, 4.4g fat, 55.8g carbohydrate, 11.9g fibre, 12.6g ash, 1784mg calcium, 543mg phosphorus, 48.8mg iron, 451mg magnesium, 208mg sodium, 3,308mg potassium, 3.3mg zinc, 0.42mg thiamine, 0.28mg riboflavin, 2.8mg niacin and 1.5mg vitamin B6[].

Seed - raw or cooked. Very pungent and bitter in taste[]. It is used as a flavouring in salads, preserves etc[, , , , , ], its chief uses being perhaps in making dill vinegar and as a flavouring in pickled gherkins[]. It can also be sprouted and used in breads, soups and salad dressings[]. Per 100g, the seed contains 305 calories, 7.7g water, 14.5g fat (0.73g saturated, 124mg phytosterol and no cholesterol), 55.2g carbohydrate, 21g fibre, 6.7g ash, 1,516mg calcium, 277mg phosphorus, 16.3mg iron, 256mg magnesium, 20mg sodium, 1,186mg potassium, 5.2mg zinc, 53IU vitamin A, 0.42mg thiamine and 0.28mg riboflavin[].

An essential oil from the seed is used as a flavouring in the food industry[, ].

A tea is made from the leaves and/or the seeds[].

Medicinal

Dill has a very long history of herbal use going back more than 2,000 years. The seeds are a common and very effective household remedy for a wide range of digestive problems. An infusion is especially efficacious in treating gripe in babies and flatulence in young children.

The seed is aromatic, carminative, mildly diuretic, galactagogue, stimulant and stomachic[, , , ]. It is also used in the form of an extracted essential oil[]. Used either in an infusion, or by eating the seed whole, the essential oil in the seed relieves intestinal spasms and griping, helping to settle colic[]. Chewing the seed improves bad breath[]. Dill is also a useful addition to cough, cold and flu remedies, it can be used with antispasmodics such as Viburnum opulus to relieve period pains[]. Dill will also help to increase the flow of milk in nursing mothers and will then be taken by the baby in the milk to help prevent colic[].

Other Uses

The seed contains up to 4% essential oils[]. It is used in perfuming soaps[], medicines and as a food flavouring[].
Some compounds of dill (d-carvone is mentioned as one of them), when added to insecticides, have greatly increased the effectiveness of the insecticides[].

Propagation

Seed - sow mid spring to early summer in situ and only just cover[, ]. The seed germinates in 2 weeks if the soil is warm. Early sowings are best if a crop of seed is required[]. A regular supply of leaves can be obtained if successional sowings are made from late spring to the end of early summer[, ]. Autumn sowings can succeed if the winters are mild[]. Dill is very intolerant of root disturbance and should not be transplanted because it will then quickly run to seed.