Anethum graveolens Dill (Umbelliferae)

Browse Plants Articles

Power Search!

Browse Botanic Names

Sponsored By KhorWills

Anethum graveolens
Dill
(1 Page of 5)

The Anethum graveolens plant species is found in W. Asia. Naturalized in Europe in the Mediterranean[100]. It is a member of the Umbelliferae family. Common gardeners may know the plant as Dill. Some home gardeners know the variety as Peucedanum graveolens.

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

Latin Name:  Anethum graveolens
Common Name:  Dill
Family:  Umbelliferae
Author:  L.

Known Hazards:  Dill is said to contain the alleged 'psychotroph' myristicine[218]. There are also reports that dill can cause photosensitivity and or dermatitis in some people[218].

Mature Height:  0.75   Mature Width:  0.15

Habitat:  Fields, waste places etc in the Mediterranean[100].

Edible Uses: Leaves - raw or cooked[2, 4, 9, 14, 21]. Used as a flavouring in salads etc[132, 183]. 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[244]. The leaves can be harvested at any time the plant is growing, but are best just before the plant flowers[244]. 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[218]. Seed - raw or cooked. Very pungent and bitter in taste[4]. It is used as a flavouring in salads, preserves etc[2, 7, 9, 21, 46, 183], its chief uses being perhaps in making dill vinegar and as a flavouring in pickled gherkins[4]. It can also be sprouted and used in breads, soups and salad dressings[183]. 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[218]. An essential oil from the seed is used as a flavouring in the food industry[46, 105]. A tea is made from the leaves and/or the seeds[183].

For further Anethum graveolens gardening information
click on one of the blue links below

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

The information above has been supplied solely via the hard work and dedication of the team at 'Plants for a Future'.
View their bibliography
Useful Edible Plants Future