Dill Plant.

Dill Anethum Graveolens

The read-like, feathery leaves of the dill plant make it easy to spot the herb growing in the garden. A member of the botanical family Umbelliferae, dill is related to carrots and parsley. In ancient civilizations, this herb was so prized that it was even accepted as a means of payment.

Today, the leaves and the seeds of dill are highly valued both for their medicinal properties and for their culinary appeal. The essential oils found in dill seeds make it a versatile Anethum graveolens naturopathic remedy, especially for stomach and intestinal problems, mild insomnia, nervous ailments, flatulence and heartburn.

Moreover, dill is widely prescribed for many diseases of the liver and gallbladder and is often recommended to treat gastric problems in children because of its mild but effective action. In the kitchen, this familiar herb becomes a flavorful addition to many dishes, nicely accenting fish and poultry, as well as potatoes, cucumbers and cheese.

Since medieval times, dill has been used as a hiccup remedy. Hiccups are caused by involuntary contractions of the diaphragm muscle. A tea made from dill can relax the diaphragm and provide fast relief. Pour 1 cup of boiling water over 7 tsp. of dried dill leaves. Cover the cup, and let the tea steep about 10-15 min. When the infusion is cool, drink it slowly in small sips.