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Dill: what tradition does with its leaves and seeds, and how to use them
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Dill (Anethum graveolens) is the feathery annual that flavours pickles, marinated fish and cottage cheese. Its leaves taste fresh and grassy; its dried seeds carry a warm note of aniseed and liquorice. This page sets out which part to pick, how to turn the seeds into an after-dinner infusion, what herbalists have long credited it with, and who should leave it alone.
Dill at a glance
Item
Detail
Botanical name
Anethum graveolens
Family
Apiaceae (formerly Umbelliferae)
Parts used
Fresh or dried leaves, ripe seeds, flowering umbels
Forms of use
Seed infusion, fresh leaves in cooking, dried seeds in pickles and vinegar, essential oil (professional use only)
Harvest season
Leaves from late spring to late summer; seeds from late summer to early autumn
Taste
Leaves fresh and grassy; seeds warm, aniseed and liquorice
What it is credited with
Dill seed has a long-standing reputation as a carminative — a plant traditionally taken to help move trapped intestinal gas. That reputation was built in kitchens where peas, broad beans and lentils were daily fare.
Herbalists traditionally offer the seed infusion after a heavy meal, to support sluggish digestion and ease a bloated feeling.
Folk practice across Europe credits dill with antispasmodic qualities, and it was the household choice for hiccups and a queasy stomach, in adults and older children alike.
In traditional herbalism dill seed also had a name for soothing a spasmodic, tickly cough.
Dill is one of the classic nursing herbs: tradition holds that it encourages a breastfeeding mother’s milk. As with any plant taken while nursing, this is one to discuss with a midwife or healthcare professional first.
Naturopathy also lists dill among the mildly diuretic plants, alongside its aromatic cousins.
Its seeds sit in the same aromatic family as cumin and aniseed, and are used in much the same traditional way.
Leaves, flowers and seeds: three different uses from one plant
How to use it
The seed infusion, the everyday preparation
Use a level teaspoon of dried seeds per cup.
Crush them lightly under the back of a spoon first — it releases the aroma.
Pour boiling water over them, cover, and leave to steep ten minutes.
Strain and drink warm, up to two or three cups spread through the day, traditionally after meals.
Taste: sweet, warm, faintly liquorice. No honey needed, though a little suits it.
Keep it to short stretches — a few days around a period of heavy eating rather than an indefinite daily habit.
The fresh leaves, in food
Snip them raw and at the last moment: heat destroys the fragrance within minutes.
Classic pairings: marinated or smoked fish, cottage cheese, mixed salads, gravy, and mutton among the meats.
Scandinavia, Germany and France all lean on dill with fish — follow their lead and be generous.
The dried seeds, in the pantry
Dried seeds are outstanding for flavouring pickles and vinegar.
Combine them with cumin and aniseed for pickles with a sweet liquorice edge.
Drop a spoonful into the jar whole; they keep releasing flavour for months.
Growing your own
Dill wants sun, warmth and no wind at all, in light, sandy, well-drained, rich soil.
Sow straight into the ground from mid-spring to late spring, thinning to one plant every 8 to 12 inches (20 to 30 cm). Seedlings appear within a couple of weeks.
Harvest leaves from late spring right through to early autumn; let a few umbels ripen for seed.
It self-seeds freely, so you rarely sow twice in the same spot.
In pots of 8 to 16 inches (20 to 40 cm) across it works, but stays less vigorous — water regularly and feed with organic fertiliser.
A teaspoon of lightly crushed seeds per cup of boiling water, covered, ten minutes
The after-meal digestive cup; the household answer to hiccups
Fresh leaves
Snipped raw over the finished dish
Flavour, and a useful amount of vitamin C
Dried seeds
Added whole to jars of pickles or bottles of vinegar
Aromatic liquorice note in preserves
Essential oil
Highly concentrated extract — not a home preparation
Professional hands only; see the cautions below
Frequently Asked Questions
The one thing to remember: crush a teaspoon of dill seeds, steep them covered in a cup of boiling water for ten minutes, and drink it after a heavy meal.
Leaves or seeds — which part do I use for a digestive tea?
The seeds. They hold the aromatic compounds that give dill its carminative reputation, and they taste of warm aniseed. The leaves are for the plate: raw, snipped at the last moment, where they also bring vitamin C.
Can I drink dill infusion while pregnant or breastfeeding?
Dill in cooking is a normal part of many diets. For the infusion taken regularly, ask a midwife, pharmacist or doctor first. The essential oil is not recommended during pregnancy or breastfeeding at all.
Do dried dill leaves work as well as fresh ones?
Not for flavour. Dill leaves can be dried or frozen, but they lose a great deal of their fragrance either way. Freezing chopped leaves in ice cubes preserves more than drying, and fresh from the pot always wins.
When should I harvest dill seeds?
Let a few flowering umbels stay on the plant and cut them once they turn beige, from late summer into early autumn. Hang them upside down in a paper bag, then shake the seeds free and store them in a sealed jar.
Is dill essential oil just a stronger version of the tea?
No. It is a highly concentrated extract that can be poisonous, must be used in very small doses, and only on a medical prescription. The seed infusion and the essential oil are not interchangeable.
This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.
Written by Gaspard Lorthiois | Loves helping out, especially when it comes to growing things. Worked in herbal medicine, runs a farm, and dabbles in tech. Master's degree and engineer.
