Dill is an annual plant, which belongs to the Anethum genus. The leaves and seeds of this herb are used in culinary as a spice and in traditional medicine. The oil, which is made from dill seeds, is used in manufacturing and producing soaps. The plant likes warm/hot summer conditions. Dill is native to Eastern Europe, Mediterranean and Western Asia.

What is dill weed?  The name “dill weed” refers to the aromatic leaves of the plant, it also helps to distinguish leaves from dill seeds. The seeds are more aromatic than dill weed. Both leaves and seeds are the perfect variant for flavoring borsch, young boiled potatoes, salads, soups and other dishes. You can use fresh, dried and even frozen dill weed. Seeds are often used in pickling vegetables.

Here we suggest you one very easy and popular dill dip recipe. You can use dill dip with bread, vegetables, crackers and other dishes.



  • 3 cup of sour cream;
  • 1 bunch of fresh dill weed;
  • salt, pepper, garlic and curd if you like.

How to cook:

Mix sour cream with salt, pepper, garlic (curd will make dill dip heartier). Add chopped dill weed and enjoy!

Now let’s speak about using dill in medicine. Dill has many health benefits. Dill weed is rich in dietary fiber, essential volatile oil, minerals (potassium, copper, manganese, calcium, iron, magnesium), vitamins (A, C, folic acid, ß- carotene). The plant has antioxidant, immune boosting properties and acts like disease preventer. It is used to treat:

  • loss of appetite;
  • headache;
  • nausea;
  • stomach disorders;
  • liver problems;
  • boils;
  • flatulence;
  • urinary tract disorders;
  • spasms;
  • cols;
  • bronchitis;
  • cough;
  • menstrual pains.

It is safe to use dill in food and medicinal amounts (except for pregnant and breast-feeding women). Fresh dill juice may cause skin irritation and sensitivity to the sun.

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