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Dill (Anethum graveolens)



milk-promoting, antispasmodic, antibacterial, appetite-stimulating, stomachic, flatulent, milk-increasing, sleep-promoting, digestive, anti-inflammatory, diuretic, calming, expectorant-promoting

Areas of application:

Dyspeptic complaints such as irritable stomach, heartburn, belching, stomach pain, loss of appetite, flatulence, uterine cramps, ulcers, hemorrhoids, stomach problems, menstrual cramps, insomnia, inner restlessness, strengthens the nerves, laryngitis, sore throat, stomach ache, headache, itchy anus, gout, Bad breath, stimulates milk flow in breastfeeding mothers

Plant parts used:

leaves, seeds


Collection time:

June – September

leaves in summer

Seeds about to fall off

To find:

Wasteland, on roadsides, fields, otherwise classic garden plant


Essential oil, tannin, resin, mucus, vitamin C, minerals, amine, fatty oil, protein


☕ Tea: 1 teaspoon of fruit or sprout tips are poured into 1 cup of boiling water. Let it steep for 10 minutes and strain. 2 to 3 cups daily after meals is sufficient.

Dill grows up to 75 cm high, has a slender, hollow and upright stem and feather-like leaves. The leaves are finely divided and delicate. They are 10 to 20 cm long and resemble fennel. Numerous tiny yellow or white flowers appear on umbrellas that can reach 2 to 9 cm in diameter as temperatures rise. The seeds are small up to 0.5 cm long and have a ridged surface.

Dill is a widespread spice that is used primarily with fish and in pickled vegetables.

🛑 Eating dill can cause sun sensitivity in some people. It can happen that a rash appears after exposure to the sun.

Because of its strong aromatic smell, dill, like caraway, is an old remedy against witches.

Dill, just like caraway, fennel and anise, only works in a slightly gentler way, is one of the cleansing medicinal herbs, the so-called carminatives, which are plants that relax the muscles of the gastrointestinal tract and act against bacteria.

Hildegard von Bingen: Dill is of a dry, warm, temperate nature. It is not good for eating raw, but when cooked it suppresses gout and is so useful. And the way it is eaten makes people sad.

Dill and fennel cure for frontal sinusitis according to Hildegard von Bingen: Mix 80 g of fine dill tips and 20 g of fennel herb. Burn a tablespoon of the mixture on a piece of pottery from an old flower pot while inhaling the smoke. The ashes should then be consumed, for example by sprinkling them over a meal. Once a day for one to two weeks.

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