Dill Seed

INTRODUCTION

The Vikings cultivated a plant they called "dilla," or "soothing," as a remedy for colic in babies. The easy-to-grow dill weed has become an essential ingredient in cuisines around the world.

"Dill seed" actually isn't seed but the flat, oval, dark brown whole fruits of the herb. The term "dill weed" refers to the green leaves (and sometimes stems) of the plant. Dill seed and dill weed have different chemical compositions, different uses in cooking, and different applications in herbal healing.

If you want to grow dill in your garden, plan for success. The mature plant produces thousands of seeds, most dill seeds germinate, and the plant can invade other growing beds. Dill likes a moist, well-drained soil in full sun, although it grows on most kinds of soils. Stress on the plant by heat or drought improves its flavor. If you let dill come up on its own, it will mature and go to seed before you have cucumbers. If you want to use dill in pickling, plant dill and cucumbers at the same time.

PARTS USED

The "seeds" or fruit of the plant, used whole.

TYPICAL PREPARATIONS

Added to cooking or pickling. May be taken as a capsule or extract.

SUMMARY

The August 2005 edition of the Journal of Agricultural and Food Chemistry confirmed the usefulness of dill seed and weed in stopping growth of various bacteria, yeast, and molds.

PRECAUTIONS

Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.